Best 2 Mocha Orange Cheesecake Recipes

Welcome to the ultimate guide to crafting the perfect Mocha Orange Cheesecake, a delightful dessert that combines the richness of chocolate with the zesty brightness of oranges. In this article, we will embark on a culinary journey through the world of cheesecakes, unveiling the secrets to creating a masterpiece that will tantalize your taste buds and leave you craving for more. Get ready to discover the perfect balance of flavors, textures, and aromas that make this cheesecake truly irresistible.

Let's cook with our recipes!

MOCHA-ORANGE CHEESECAKE

Mocha-Orange Cheesecake image

Categories Cake Coffee Liqueur Food Processor Chocolate Dessert Bake Cream Cheese Orange Sour Cream Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 19

Ingredients

Crust
21 Pepperidge Farm Orange Milano cookies (10 ounces), broken into pieces
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons instant espresso powder
Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons instant espresso powder
3 large eggs
Topping
1 1/2 cups sour cream
6 tablespoons (packed) powdered sugar
4 teaspoons instant espresso powder
Orange slices (optional)
Chocolate curls (optional)

Steps:

For Crust:
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
For Filling:
Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
For Topping:
Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
Cut around pan sides; release. Top with oranges and chocolate, if desired.

MOCHA-ORANGE CHEESECAKE

Mocha-Orange Cheesecake image

I get raves every time I serve this cake as dessert. The tartness of the orange, with a little kick of orange liqueur brings out the full flavor of the chocolate in this cheese cake. The orange marmalade mixture may be served on the side rather than on top of the cake. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

CRUST:
1-1/2 cups chocolate wafer crumbs
1/4 cup sugar
1 teaspoon grated lemon zest
1/4 cup butter, melted
FILLING:
2 tablespoons instant coffee granules
1/4 cup thawed orange juice concentrate, warmed
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 ounces German sweet chocolate, melted and cooled
2 teaspoons vanilla extract
4 large eggs, lightly beaten
TOPPING:
1/2 cup orange marmalade
2 tablespoons orange liqueur

Steps:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the wafer crumbs, sugar and lemon zest; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack. Reduce heat to 325°., Dissolve coffee granules in warm orange juice concentrate. In a large bowl, beat cream cheese until smooth; gradually add milk. Beat in the cooled chocolate, vanilla and orange juice mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of springform pan. To serve, combine orange marmalade and orange liqueur; spread over cheesecake.

Nutrition Facts :

Tips:

For a richer cheesecake, use full-fat cream cheese and sour cream.
Make sure your cream cheese and sour cream are at room temperature before you start baking. This will help them blend more smoothly and create a creamier cheesecake.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough and dense.
Bake the cheesecake in a water bath to prevent it from cracking.
Chill the cheesecake for at least 4 hours before serving. This will help it set and firm up.

Conclusion:

This mocha orange cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its rich mocha flavor and tangy orange zest, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this mocha orange cheesecake a try. You won't be disappointed!