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Рецепт Chocolate Orange Cheesecake With Orange Tangerine Glaze

Name: Chocolate Orange Cheesecake With Orange Tangerine Glaze
Ingredients: 30 x Chocolate wafers, grnd fine in a blender or possibly food processor (1 3/4 c.) , about; 1/2 stk unsalted butter, melted (1/4 c.); 1 1/2 lb Cream cheese, softened; 1 1/4 c. Sugar; 1 c. Lowfat sour cream at room temperature; 2 Tbsp. Freshly grated orange zest, (from about 4 navel oranges); 1/4 c. Plus 2 Tbsp. fresh orange juice; 2 Tbsp. Grand Marnier or possibly other orange-flavored liqueur; 1/2 tsp Salt; 1/4 c. All-purpose flour; 4 lrg Whol Large eggs; 1 lrg Egg yolk; 3/4 c. Orange and tangerine marmalade*, (about 7 1/2 ounces)

от Global Cookbook

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Ингредиенты

30 x Chocolate wafers, grnd fine in a blender or possibly food processor (1 3/4 c.) , about
1/2 stk unsalted butter, melted (1/4 c.)
1 1/2 lb Cream cheese, softened
1 1/4 c. Sugar
1 c. Lowfat sour cream at room temperature
2 Tbsp. Freshly grated orange zest, (from about 4 navel oranges)
1/4 c. Plus 2 Tbsp. fresh orange juice
2 Tbsp. Grand Marnier or possibly other orange-flavored liqueur
1/2 tsp Salt
1/4 c. All-purpose flour
4 lrg Whol Large eggs
1 lrg Egg yolk
3/4 c. Orange and tangerine marmalade*, (about 7 1/2 ounces)

Инструкции

*Available at some specialty food shops.
Make crust:In a small bowl stir together wafer crumbs and butter till combined well. Pat crumb mix onto bottom and 1 inch up side of a 9-inch springform pan and refrigeratecrust 30 min.
Make filling:Preheat oven to 300F.
In a bowl with an electric mixer beat cream cheese till light and fluffy. Beat in sugar gradually till mix is combined well. Beat in lowfat sour cream, zest, orange juice, liqueur, salt, and flour. Beat in whole Large eggs and yolk, 1 at a time, beating well after each addition.
Wrap bottom and side of springform pan with three 14- by 12-inch pcs of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust.
Put dish in middle of oven and with a measuring c. slowly add in sufficient water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.)
Bake cheesecake 1 hour 15 min, or possibly till edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cold completely. Remove foil and refrigeratecheesecake, covered loosely, 6 hrs or possibly overnight.
Make glaze:In a small saucepan heat marmalade over moderate heat, stirring, and cold to hot.
Remove side of springform pan and spread marmalade proportionately on top of cheesecake. Refrigeratecheesecake 2 hrs (glaze will soften if served at room temperature).