This is a deliciously creamy cheesecake with the flavors of chocolate and orange and probably one of my favorite cheesecakes ever. A really special cheesecake which I made again for our son and his family just a couple of days ago; great company dessert. The creaminess I believe is enhanced by baking the cheesecake for only 35 minutes, switching off the oven, opening the door a crack and leaving the cheesecake inside to come to room temperature.
When Jonathan was young, every Christmas we used to buy him Terry's Chocolate orange chocolate. He loved that so much!
It is easy to make. The first day you will make the chocolate crust and filling and the next day when the cheesecake is fully chilled, cover in the Chocolate Ganache.
This wonderful special occasion cheesecake would be wonderful for any holiday and even Christmas. It is an impressive dessert to serve guests. I am sure many of you will be better at decorating this cheesecake than I was.
If you make the parchment paper lining of the springform pan a little bigger than the circumference or edges of the pan, you can use it later to remove the cheesecake from the bottom of the springform pan and transfer it to a pretty serving plate. Use a knife to run along the circumference of the baked cheesecake to loosen it from the rim on the springform pan.
I garnished the cheesecake with an orange slice before the chocolate had a chance to set and sprinkled with bits of orange peel over the cake. You could also use orange slices. This is as much a chocolate cheesecake as it is an orange cheesecake recipe.
When you bake cheesecake like this one does not need a water bath as the surface will be completely covered with chocolate ganache topping and any cracks that may form will be covered. In this instance, I only had one small crack form after cooling and probably because I jiggled the pan before the cheesecake was properly cooled.
You can use a stand mixer or electric mixer to blend the filling. The texture of this cheesecake is creamy. I could not help but taste the cheesecake batter. Make sure if you taste it that you sweeten according to taste, as baked goods are always a little less sweet than in the raw form.
I am not sure how much kids would like this cheesecake; however, I do know my son, Jonathan, would have loved it as a kid, as Terry's chocolate orange is his favorite special treat.
Normally the crust is made with graham crackers (graham cracker crumbs), but using almond flour and cocoa creates a pretty contrast to the light-colored filling. There is no need for a water bath. Keep the baked cheesecake in the fridge.
I melt chocolate in the microwave oven with the cream but you can also use a double boiler and that is probably preferable.
INGREDIENTS:
Chocolate Crust:
11/2 cups almond flour (375 mL)
1/4
cup cocoa (60 mL)
4 tbsp allulose (60 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/2 cup sugar (125 nK)
1 tsp vanilla extract (5 mL)
Orange Cheesecake Filling:
24 oz cream cheese, room temperature (0.68 kg)
Liquid sweetener to equal 11/4 cups sugar (300
mL)
1/2
cup sour cream (125 mL)
1/4
cup heavy cream (60 mL)
1/4
cup orange juice (60 mL)
2 tbsp allulose (60 mL)
1 tbsp orange zest (15 mL)
1/2
tsp sugarless C-Light Drink Mix, orange flavor (2 mL)
3 large eggs
Chocolate Ganache:
3 oz sugarless chocolate chips (90 g)
3 oz unsweetened chocolate (90 g)
1/2
cup heavy cream (125 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp honey substitute (30 mL)
Preheat
the oven to 350°F (180°C).
Chocolate Crust: In medium bowl, combine almond flour, cocoa and allulose. In small bowl, combine melted butter, liquid sweetener, heavy cream and vanilla extract. Stir the wet ingredients into the dry. Press crust mixture into the bottom of a 9-inch (23 cm) springform pan that has been lightly greased and lined with parchment paper cut a little larger than the circumference of the springform pan. This helps one to remove the cheesecake off the bottom of the springform pan and onto a pretty serving plate. Place in the freezer.
Orange Cheesecake Filling: In food
processor or in bowl with mixer, process cream cheese. Add liquid sweetener, sour cream, heavy
cream, orange juice, allulose, orange zest and C-light drink mix; process. Add eggs one at a time while processing. Pour over frozen crust. Bake 35 minutes. Switch off oven and leave cheesecake inside
one hour with the oven door cracked open.
Cover surface with plastic wrap.
Refrigerate.
Chocolate Ganache: In small bowl, combine chocolate chips,
unsweetened chocolate and heavy cream.
Nuke in 30 second increments until it is possible to stir all
together. Stir in liquid sweetener and
honey substitute. Pour over chilled
cheesecake.
Yield: 16 servings
1
serving
376.3
calories
9.5
g protein
34.7
g fat
2.9 g fiber
4.7
g net carbs