Orange chocolate swirl cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ⅓ | cup | Butter, melted |
| 3 | packs | (8oz.) cream cheese, softened |
| 1 | cup | Sugar |
| 5 | Eggs | |
| 2 | tablespoons | Orange-flavored liqueur |
| ½ | teaspoon | Grated orange peel |
| 4 | Squares Bakers semi sweet chocolate, melted, slightly | |
Directions
CRUST
FILLING
Recipe By : Philly Cheesecakes
CRUST:
1. Heat oven to 325 F.
2. Mix crumbs, sugar and butter; press onto bottom and 1½ inches up the sides of a 9-inch springform pan.
3. Bake 10 minutes.
FILLING:
1. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in liqueur and orange peel.
2. Reserve 2 cups of the batter. Pour remaining cream cheese batter over the crust. Blend chocolate into the reserved batter. Add spoonfuls of the chocolate batter to the cream cheese batter. Cut through the batter several times with a knife, for marble effect.
3. Bake 55 to 60 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Posted to FOODWINE Digest 04 Dec 96 From: "Paul E. Mayer Jr." <pemayer@...> Date: Thu, 5 Dec 1996 11:25:35 -0500