• Ingredients: 25
  • Serves: 8

Chocolate orange cheesecake with orange-tangerine glaze with *available at some specialty food shops..


For crust

For filling

  • 1 1/2 lb. cream cheese, softened
  • 1 1/4 cups sugar
  • 1 cup sour cream at room temperature
  • 2 tbsps. freshly grated orange zest
  • 1/4 cup plus 2 tbsps. fresh orange juice
  • 2 tbsps. Grand Marnier or other orange-flavored liqueur
  • 1/2 tsp. salt
  • 1/4 cup all-purpose flour
  • 4 large whole eggs
  • 1 large egg yolk

For glaze:

  • *available at some specialty food shops.

For orange curd:

For buttercream:

  • *available at specialty cookware shops

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


Make crust:

  1. Step 1 In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes.

    For this step you will need

Make filling:

  1. Step 2 In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well.

    For this step you will need

  2. Step 3 Beat in sour cream, zest, orange juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition.

    For this step you will need

  3. Step 4 Wrap bottom and side of springform pan with three 14- by 12-inch pieces 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.
  4. Step 5 Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil.
  5. Step 6 Bake cheesecake 1 hour 15 minutes, or until 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).
  6. Step 7 Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight.

Make glaze:

  1. Step 8 Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature).

Nutrition information

Calories 768 Carbohydrates 78 g (26%)
Fat 47 g (72%) Protein 12 g (23%)
Saturated Fat 25 g (127%) Sodium 663 mg (28%)
Polyunsaturated Fat 3 g Fiber 2 g (7%)
Monounsaturated Fat 13 g Cholesterol 240 mg (80%)