The holidays will be sneaking up on us soon.
I’m getting a head start on arming you with things to make and take that aren’t the same ole things you cook and carry all the time. Try something different. Change can be delicious.
This cheesecake recipe is easy and can be easily changed in so many ways to fit your palate. So, cut this one out and put it on your fridge.
Chocolate Orange Cheesecake
1-cup finely ground chocolate wafer crumbs
2 tbs butter, softened
3 (8oz) packages of cream cheese, softened
1 cup sugar
2 large eggs, room temp
1 tbs pure orange extract (add one half a tbs more for a more intense flavor)
1 tsp vanilla extract
one-half cup semi-sweet chocolate chips
one-fourth cup whipping cream
Pre-heat oven to 350 degrees. Lightly grease a 9 inch spring form pan. Blend wafer crumbs and butter.
Press crumbs into bottom of pan and up the sides about 1 and a half inches. Beat the cream cheese for 30 seconds or until creamy. Add sugar and eggs one at a time, beating well. On low speed, mix in sour cream and extracts. Pour batter over the chocolate crust.
Bake for 40 to 45 minutes or until cheesecake has puffed up and feels set when gently touched in the center. Turn oven off, open door slightly and leave the cheesecake in the oven for at least an hour.
Remove from oven and cool on rack.
Prepare glaze by melting a half cup of chocolate chips in the microwave until there are no lumps and it’s nice and glossy. (Melting directions for the chips in the microwave are on the side of the bag.)
Add whipping cream and whisk until mixed well.
Smooth glaze on top of cooled cheesecake. Refrigerate to allow glaze to set (at least 4 hours, overnight is better).
Remove sides of pan and cut into wedges.
Place on plates and garnish with a little whipped cream and a thin slice of orange to the side and you’ve got an elegant and delicious end to any meal!
If orange is not your favorite you can do the same thing with raspberry, strawberry or lemon extract in the place of the orange and garnish with that fruit for an elegant look.
You can also omit the fruit extract and just use 1 tbs of vanilla extract and fold in 1 and a half cups of semi-sweet chocolate chips to the batter and make a chocolate chip cheesecake.
I find that the mini chips work better for this. Either way have fun with it and create your own taste.
Until next time, have fun in the kitchen, experiment and indulge your cravings.