| Cuisine: American | Type: Dessert | Serves: |
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Source:
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Chocolatier Magazine, May 1987 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Crust: 6 tbs. unsalted butter 1-3/4 cups finely crushed chocolate wafer crumbs 3 tbs. packed light brown sugar Filling: 5 oz unsweetened chocolate, finely chopped 2-1/2 lb cream cheese, softened 1 cup granulated sugar 2 large eggs, plus 4 large egg yolks 1 cup heavy whipping cream 1 tbs. vanilla extract 2 tbs. Grand Marnier 3/4 cup orange marmalade 1/2 cup apricot preserves |
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Instructions:
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Make the Crust: 1. Lay a sheet of heavy-duty aluminum foil over the bottom part of a 10-inch springform pan. Place the sides of the pan over the bottom part and attach. Wrap the overhanging foil up around the outside of the pan. Butter the bottom and sides of the pan. 2. In a medium bowl, using a fork, stir together the cookie crumbs, melted butter and brown sugar. Press the mixture evenly into the bottom of the pan, making sure that the crust extends 2 inches up the sides of the pan. Make the Filling: 1. Position a rack in the center of the oven and preheat to 400°F. In the top of a double boiler, over hot, not simmering water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler from the bottom and cool the chocolate until lukewarm. 2. In a large bowl, using a hand-held electric mixer set at low speed, beat the cream cheese with the sugar 2 to 4 minutes, until smooth. Gradually beat in the eggs and egg yolks, scraping the bottom and sides of the bowl often. Mix in the cream and vanilla. 3. Transfer half the mixture (about 4 cups) to another large bowl. Scrape the cooled chocolate into one of the bowls of filling mixture and stir to combine. Pour the chocolate mixture into the prepared crust and smooth surface with a spatula. Carefully pour the white filling over the chocolate filling and smooth with a spatula. Place the pan in a larger baking pan and pour enough hot water into the larger pan to reach halfway up the sides of the cheesecake pan. 4. Reduce the oven temperature to 350°F and bake the cake for 55 to 60 minutes, until set. Leaving the cheesecake inside, turn off the oven and let the cake cool completely. Remove the cake from the oven, cover with plastic wrap and refrigerate overnight or for at least 8 hours. Glaze: 1. In a small saucepan over medium heat, combine the marmalade, apricot preserves and Grand Marnier. Stirring constantly, heat to boiling and remove the pan from the heat. Strain the mixture through a fine sieve. Spoon about 2 tablespoons of the hot glaze over each slice of cake. |
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2001-03-10