Chocolate Orange Cheesecake
 

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INGREDIENTS
 Yield: 1
Yield: 10 servings
Metric Yield Converter x Yield
  Crust
2 cups chocolate wafer crumbs 500 mL
1 cup rolled oats 250 mL
1/3 cup brown sugar, packed 75 mL
2/3 cup Lactantia Butter, melted 150 mL
  Filling
1/2 cup semi-sweet chocolate chips 125 mL
2 tbsp Lactantia Butter 30 mL
3 pkgs Lactantia Original or Ultra Spreadable Cream Cheese 3 × 250 g
1 cup sugar 250 mL
3 eggs 3
1 tbsp grated orange rind 15 mL
  Glaze
1/2 cup semi-sweet chocolate chips 125 mL
2 tbsp Lactantia Butter 30 mL

PREPARATION
 

Preparing Crust:

  1. Combine all ingredients. Press into bottom and sides of 10” (25 cm) springform pan. Chill.

Preparing Filling:
  1. Melt chocolate chips and butter, stirring until smoth. Set aside.
  2. Beat cream cheese and sugar until smooth. Add eggs, one at a time until smooth. Stir in orange rind.
  3. Divide batter evenly into 2 bowls, about 2 1/2 cups (625 mL) each. Add melted chocolate to one of the bowls of cheese mixture. Mix well.
  4. Spread half of chocolate batter on crust. Cover with white batter, then remaining chocolate batter. Place pan on a piece of foil to prevent butter leaking out.
  5. Bake at 300°F (150°C) for 65-70 minutes, or just until set. Run knife around edge of hot cake, then cool on wire rack. Chill overnight.

Preparing Glaze:
  1. Melt chocolate chips and butter, stirring until smooth.
  2. Spread over cheesecake.
  3. Chill to set glaze.

Please note this is general conversion calculator only. To qualify this recipe adjustment, please contact Parmalat Ingredients Division 416-620-3658 or ingredients@parmalat.ca