Here you go, Steve. Enjoy!
Chocolate orange cheesecake
1 1/2 c Graham cracker crumbs
2 tbs Plus 3/4 cup sugar
1 tbs cocoa, plus additional for dusting top
1 tsp Ground cinnamon
1/4 c Unsalted butter; melted
8 oz Bittersweet chocolate; chop
1/2 tsp Orange oil
1 lb Cream cheese; room temp
1/2 c Sour cream
5 Eggs
Mix graham cracker crumbs with 2 tablespoons sugar, cocoa and cinnamon. Gradually add melted butter, stirring until crumbs are evenly coated. Press evenly into bottom and two-thirds up sides of buttered 9" springform pan that has been covered outside with aluminum foil. Refrigerate until ready to fill.
Melt chocolate in double boiler; remove from heat. Place cream cheese in bowl, beat on medium speed until smooth and fluffy, about 10 minutes. Beat in sour cream, 3/4 cup sugar and orange oil. Add eggs, one at a time beating in between. Beat for 1-2 minutes more. Using rubber spatula, gently stir in chocolate until blended. Stir slowly 1-2 minutes to dispel bubbles. Pour batter into prepared pan.
Bake in 350 degree oven until puffed and no longer shiny, 35-40 minutes. Center will look wet but will firm up when chilled. Transfer to wire rack to cool. When cool, remove foil and sides of pan. Cover and refrigerate until firm enough to cut easily, 4-5 hours or overnight. Sift cocoa generously over cake before serving. Serves 6-8.
From Simple American Cooking, Williams-Sonoma A Catalog for Cooks, Christmas 1994
Personally, I don't dust it with cocoa. I've never felt the need.
They say 6 to 8, but I find it pretty rich -- 8-12, depending on sugar tolerances, would be my bet.
I make it with fat-free and low fat cheese and sour cream, and have been known to use crushed up cinnamon grahams rather than go the whole graham cracker crust and cinnamon and sugar route.
They aren't kidding. Beat the tar out of that cream cheese.
has been spending time in paradise lately.
