Festive Chocolate-orange Cheesecake

February 3, 2008 at 9:26 pm 1 comment

This is actually my own recipe! Very exciting.
I made this cheesecake in December for a family get-together. I planned to make a white chocolate velvet cheesecake. Only we didn’t have white chocolate, and neither did the grocery store. So I decided to change it up, and used bitter and semi-sweet chocolate. Also the original recipe called for some lemon juice, but I replaced it with about twice as much orange juice, and threw in the zest too. Chocolate-orange is a great combination anyway, and we always have Terry’s Chocolate Oranges around at Christmas, so it was festive.
I was a bit nervous serving a cheesecake that I’d never made or had before to a lot of people, but it turned out great and people seemed to really enjoy it. The texture is super smooth and not too dense or heavy feeling. This recipe’s actually healthier than the average cheesecake, mostly because I used light cream cheese and fat-free sour cream (it’s what we had). Also there’s no crust, which makes it easier to bake AND elminates some extra fat and simple carbs (aw… but really, you don’t miss the crust).

Oh yeah, I paired it with a great raspberry sauce too. (It was a bag of frozen raspberries, thawed and strained. Then lemon juice and a bit of sugar to taste.)

Chocolate Orange Cheesecake
(with raspberry sauce)

3 squares bittersweet chocolate
3 squares semi sweet chocolate *
2 pkgs light cream cheese (softened)
1/3 cup sugar
2 tsp orange juice
zest of an orange
3/4 cup fat free sour cream
2 eggs
1 tsp vanilla
top layer:
1 square bittersweet chocolate ->melt this, then add these:
-1 cup sour cream
-2 tbsp sugar
-1 tsp vanilla

Melt chocolates together in saucepan
Beat cream cheese, sugar, orange juice and zest until blended. Add in chocolate, sour cream, eggs and vanilla, beat well until smooth. Pour batter into lightly greased springform pan. Bake at 450 for 10 minutes, then reduce heat to 250 and bake for 30 minutes. Pour on the topping and smooth, then bake for an additional 5 minutes. Chill cake until completely cooled. Voila!

* if you have just one kind of chocolate use 6 squares of that, I just used what was in the pantry.


Entry filed under: Uncategorized.

Christmas ’07 – Cookies Vanilla Bean Pancakes

1 Comment Add your own

  • 1. rachelle  |  February 20, 2008 at 8:55 pm

    you photoshop wizard, you.

    now i want cheesecake, thanks.


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