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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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