1 1/2 cups graham cracker crumbs
1/2 cup ground pecans
1/4 cup plus 1 teaspoon butter or margarine, melted
1 pound white chocolate, coarsely chopped
2 8 ounce packages cream cheese, softened
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
1 11 ounce can Mandarin oranges, undrained
1/4 cup Cointreau or other orange flavored liqueur
1/2 cup orange juice
1 tablespoon plus 1 teaspoon cornstarch
Combine graham cracker crumbs, ground pecans and melted butter or margarine; stirring until blended. Press mixture into bottom and 1 inch up sides of a 9 inch springform pan. Bake at 375F for 8 minutes; cool. Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool slightly. Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and chocolate, stirring just until blended. Pour filling into prepared pan; bake at 300F for 50 minutes or until cheesecake is almost set. Turn oven off and partially open oven door. Leave cake in oven 30 minutes. Cool on wire rack; chill. Drain Mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau; stir gently. Set aside for 30 minutes, stirring occasionally. Drain oranges, reserving Cointreau; set oranges aside. Combine reserved 1/2 cup orange liquid, reserved Cointreau orange juice and cornstarch in a saucepan; stir well. Cover and cook over medium heat 5 minutes or until thickened, stirring constantly; cool slightly. Remove outer rim of springform pan and place cheesecake on serving plate. Arrange orange sections in center and around outer edge of cheesecake. Spoon glaze over top of cheesecake; chill. Makes one 9 inch cheesecake.
Chocolate Ripple Cheesecake
1/4 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 6 ounce package semisweet chocolate morsels
1/2 cup sugar
1 pound cream cheese, softened
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
3 eggs
Preheat oven to 325F. In small bowl, combine crumbs, 2 tablespoons sugar and butter; mix well. Pat into a 9 inch springform pan, covering bottom and 1 inch up sides. Place foil around bottom and 3/4 up sides; set aside. Over hot, not boiling water, combine chocolate morsels and 1/2 cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside. In large bowl, beat cream cheese and sour cream until smooth. Add 3/4 cup sugar, vanilla extract and lemon rind; mix well. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate in one half. Pour into crumb lined pan. Cover with plain batter. With sharp knife, swirl chocolate batter through plain batter to marbleize. Place pan in a roasting pan. Fill roasting pan with water to depth of 1 1/2 inches. Bake at 325F for 1 hour. Cool in oven with door slightly open 1 hour. Remove from oven and water bath. Allow to sit at least 2 hours before removing ring from pan. Makes one 9 inch cheesecake.
Cheesecake Index | Recipe Index | Home