CHOCOLATE ORANGE CHEESECAKE

Steps:

• Lightly grease the bottom but not the sides of a 9 or 10 inch springform pan. Line the bottom with a sheet of parchment paper for easy release from the pan later, once the cheesecake has cooled.Mix together the cookie crumbs, melted butter and 3 tbsp sugar and press into pan.Cream together the cream cheese and 1 ¼ cups sugar.Add the eggs, one at a time, mixing well after each addition.Add the vanilla extract and whipping cream and blend until smooth.then divide mixture into 2 equal portions in separate bowls..To the first half of the mixture, stir in the melted chocolate (or cocoa and additional cream)Pour into bottom of the prepared springform pan.To the second half of the mixture, stir in the finely grated and chopped zest 1 large orange. Carefully spoon this mixture over the top of the chocolate mixture already in the pan.Bake at 325 degrees F for about 60 minutes or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with the Ganache glaze.To make the ganache glaze, in a heavy bottomed pot, scald but do not boil the 1/4 cup whipping cream, then melt in the chocolate chips over low heat.Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with orange segments, orange zest curls or orange slices.Source: srockrecipes.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• 1) Chop your Terry's Chocolate Orange up into small pieces and then chop your biscuits up to a tiny chunks-fine crumb and also leave to the side (Keep them separate!!)2) Heat the double cream in a pan until its just about to boil and then turn off the heat - mix in the chocolate orange until it is fully combined and then mix the biscuits into the mixture as well. Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.3) Using a cup of hot water, Shape the truffles using a melon baller or two spoons to create small rounds - I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to drop out - I also then, if they are misshapen, quickly roll them in my hands to get a round!4) Place back in the fridge for a couple more hours or in the freezer for at least an hour so the mixture is very cold again to prevent the truffles melting when decorating.5) Melt the Dark Chocolate for decoration and dip each truffle into it trying to keep the coating light so that not much drips off and rest on a piece of greaseproof paper - once all of them are coated, refrigerate till hard.6) Melt the White Chocolate, mix in a little of some orange food colouring, and drizzle on and leave to set in the Fridge! Enjoy!Source: sjanespatisserie.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur.On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture.Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.Source: stasteofhome.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat the oven to 350 F, and butter an 8×8 inch baking dish.Combine the butter, sugar, and orange zest together in the bowl of a mixer. Cream together until light and fluffy, 2-3 minutes.Add the egg, and mix to combine, then do the same with the vanilla.In a separate bowl, combine the salt, flour, and cornstarch. Whisk to fully incorporate.Add the flour mixture to the butter mixture and mix until just combined. Flatten the dough evenly into the prepared pan (I used wax paper to keep it off of my hands and get a smooth surface).Bake for 30-35 minutes. The edges will be golden, and the center will no longer look wet. Let cool completely before proceeding.Heat the heavy cream in the microwave until near boiling, then add the chocolate chips and let sit for 30 seconds. Stir vigorously with a fork or whisk until completely smooth. Pour the ganache over the cooled cookies (still in the pan). Let set for at least one hour before cutting.Source: sthekitchenpaper.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.