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ORANGE CHOCOLATE RASPBERRY CHEESECAKE

1 cup flour
1/4 cup sugar
Zest of one large orange
1 large egg yoke
1/2 cup butter, softened

1 lb cream cheese, softened
1 scant cup sugar
3 large eggs
2 cups sour cream
2 vanilla beans, sliced down sides, interior seeds scraped out for use

1 cup bittersweet chocolate chips
1/2 cup whipping cream
2 small cartons fresh raspberries
Zest of one large orange

To make crust:

Preheat oven to 350 degrees.

Stir together flour, sugar and orange zest in small bowl. Add egg yoke and butter. Work with a fork to a coarse blend, then use fingers to make it into a smoother, even ball of dough with all ingredients completely mixed.

Press into 8 inch springform pan, beginning with sides, then use what's left on bottom. Crust will be fairly thick. Prick bottom and sides with fork to avoid shrinkage. Bake for 10-15 minutes. If crust shrinks use a tablespoon to gently press the soft crust back up the sides. Place in refrigerator until well chilled. You can do this a day ahead, cover and leave over night.

To make cheesecake:

In a large mixing bowl beat cream cheese on medium to high speed until creamy and light. Add eggs and blend well, then gradually add sugar and blend until smooth. Add vanilla bean scrapings and blend thoroughly. Then blend in sour cream, being careful not to over beat.

Wrap a piece of foil around bottom and sides of springform pan to make it waterproof. Then pour filling into half-baked crust, set in a 12" X 15" roasting pan and pour enough boiling water into pan to reach about half way up the springform pan. Be careful not to let the boiling water get inside foil. Bake in water bath for 1 hour. Turn off oven and let cake remain inside for another hour without opening the oven door.

Set cake on a rack for ten minutes, then use a sharp knife to pare crust away from sides, but do not remove springform sides. Refrigerate until cake sets up, at least four hours, before again clearing crust and removing springform. Return to fridge while melting chocolate chips and cream in heavy bottom pan, stirring constantly until smooth. Allow to cool enough to pour thickly over chilled cheesecake. Spread it over top and let it drizzle down sides of crust. Set raspberries in a close pattern across top, gently pushing each one into chocolate. Zest orange and scatter shavings across top of cake. Return to fridge until chocolate hardens, then cover carefully until ready to serve.

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Jim in front of a classroom, teaching during his tenure on our local school board.


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Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


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Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

Amazon.com | Barnes & Noble
        iBooks             | Kobo                          








 

 
 

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