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T. C. Chiu
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Mocha Orange Cheesecake

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

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Oranges on a...
Winslow Homer
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La Belle Cuisine

Mocha Orange Cheesecake
Bon Appetit October 1995

Bon Appetit - One Year Subscription  

Crust:
21 Pepperidge Farm Orange Milano cookies
(10 ounces) broken into pieces
1/4 cup unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons instant espresso powder

Filling:
4 ounces bittersweet or semisweet
chocolate, chopped
Two 8-ounces packages cream cheese,
room temperature
3/4 cup granulated sugar
1/3 cup frozen orange juice
concentrate, thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier
2 tablespoons instant espresso powder
3 large eggs

Topping:
1 1/2 cups sour cream
6 tablespoons (packed)
confectioner's sugar
4 teaspoons instant espresso powder
Orange slices, chocolate curls

  For crust:  Preheat oven to 325 degrees F. Wrap outside of  a 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs
onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until
puffed and brown, about 15 minutes; cool. Maintain oven temperature.
For filling:  Melt chocolate in top of double boiler set over simmering
water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding
one at a time. Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch
plain tip; chill. Pour remaining batter into crust. Bake until softly set in
center and slightly puffed at edges, about 45 minutes. Let cool 10 minutes. Maintain oven temperature.
For topping:  Mix sour cream, confectioner's sugar and espresso powder
in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping. Bake cake until topping is set, about 5 minutes. Cut around pan
sides to loosen crust. Place cake immediately into refrigerator. Chill com-pletely, about 8 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.) Cut around pan sides; release. Top with oranges and
chocolate, if desired.
 

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