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Autumn Still Life I
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Patrizia, M.
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La Belle Cuisine
Chocolate-Glazed White Chocolate
Cheesecake
with Orange Kumquat Sauce
Bon Appetit March 1988
Bon Appetit - One Year Subscription
Crust:
2 egg yolks, beaten to blend
1 tablespoon grated orange zest
1 tablespoon fresh orange juice
1 1/2 cups sifted all-purpose flour
3/4 cup ground macadamia nuts
1/2 cup plus 2 tablespoons
confectioner's sugar
1/8 teaspoon salt
1/2 cup (1 stick) well-chilled unsalted
butter,
cut into pieces
Cheese Filling:
24 ounces cream cheese,
room temperature
3/4 cup sugar
4 eggs
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons Grand Marnier
1 1/4 cups white chocolate chips
(7 ounces)
Chocolate Glaze:
8 ounces semisweet chocolate,
coarsely chopped
1/4 cup (1/2 stick) unsalted butter
3/4 cup confectioner's sugar, sifted
3 tablespoons water
2 tablespoons Grand Marnier
Orange slices, halved
Orange segments
Fresh mint leaves
Orange Kumquat Sauce (recipe follows)
For crust: Combine yolks, orange zest and orange juice in
small bowl. Combine flour, nuts, confectioner's sugar and salt in processor. Cut in
the butter
until mixture resembles coarse meal, using on/off turns. With
machine running, pour egg
mixture in through feed tube and process
just until dough gathers together (dough will be
very moist). Wrap and
refrigerate 30 minutes. Preheat oven to 350 degrees F. Butter 10-inch
springform pan. Place dough in pan and press over bottom and 3/4 inch
up sides. Even edges.
Bake until crust is brown, about 25 minutes.
Meanwhile, prepare filling: Beat cheese and sugar until
light and fluffy. Beat in eggs 1 at a time. Mix in lemon zest, Grand Marnier and chocolate
chips. Spoon filling into crust. Bake until just set, about 35 minutes. Cool. Cover cake
and refrigerate overnight.
For glaze: Heat chocolate and butter in top of double boiler
over barely simmering water, stirring until melted and smooth. Mix sugar, water and Grand
Marnier in small bowl until sugar dissolves. Add to chocolate and
stir until smooth.
Remove from over water and let stand until cool but
still pourable.
Remove pan sides from cake. Pour glaze atop cake and spread over
top
and sides. Refrigerate until set. (Can be prepared 6 hours ahead.) Arrange
orange
slices around sides of cake. Garnish with orange segments and
mint.
Serve, passing sauce
separately.
Orange Kumquat Sauce
6 kumquats or 1 orange
2 oranges
1 lemon
2 cups sugar
1/2 cup water
Quarter and seed kumquats, oranges and lemon. Finely chop in
processor using on/off turns. Transfer to heavy medium saucepan. Add sugar and water.
Bring to boil, stirring until sugar dissolves. Reduce heat to medium and heat 5 minutes.
Return mixture to processor. Blend to chunk purée
using on/off turns. Cool to room
temperature. (Sauce can be prepared 3
days ahead and refrigerated.) Makes about 4 cups.
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