HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes White Chocolate Orange Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 3/4 cups chocolate cookie crumbs 1/4 cup melted butter Filling: 24 ounces cream cheese, softened 1 1/4 cups sugar 3 ounces melted white chocolate, room temperature 1 cup sour cream 2 tbsp. finely grated orange peel 1/4 cup plus 2 tbsp. fresh orange juice 2 tbsp. Grand Marnier or other orange liqueur 1/2 tsp. salt 1/4 tsp. all purpose flour 4 large eggs 1 large egg yolk Glaze: 3/4 cup orange marmalade Directions For Crust: Wrap the outside of a 9 inch springform pan tightly with foil. Stir together chocolate crumbs and melted butter in a medium bowl until evenly moistened. Press the crust mixture evenly into the bottom and 1 inch up the sides of the prepared pan. Refrigerate crust 30 minutes. For Filling: Preheat oven to 300 degrees. Using a paddle attachment, beat together cream cheese and sugar in a large bowl until light and fluffy. Add white chocolate and beat until combined. Add sour cream, orange peel, orange juice, orange liqueur, salt and flour and beat until smooth. Add eggs and yolk one at a time, beating after each addition. Pour the filling over the prepared crust. Place the cheesecake in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake cheesecake about 75 minutes until set. Turn off the oven and let cheesecake stand 1 hour. Remove the cheesecake from the water bath and discard foil. Transfer cheesecake to a rack and cool completely. Refrigerate cheesecake overnight. For Glaze: Run a hot, damp towel around the outside of the springform pan. Carefully remove pan sides. Place marmalade in a small saucepan and melt over low heat, stirring frequently. Spread the marmalade over the top of the cheesecake. Refrigerate cheesecake at least 2 hours before slicing and serving. Serves 10 to 12. Related Recipes •   White Chocolate Cheesecake Tart •   Orange Cheesecake Brownies •   Chocolate-Orange Cheesecake with Orange Glaze •   Individual Hot Chocolate Cakes •   White Chocolate and Fresh Raspberry Cheesecake •   White Chocolate Muffins •   White Chocolate Cheesecake •   St. Patrick's Day White Chocolate Irish Cream Cheesecake •   Silver Dollar Crab Cakes •   White Chocolate Raspberry Cheesecake Smoothie Cocktail •   Sallie's Simple Chocolate Peanut Butter Cake •   Spirited White Chocolate Fondue •   Individual Warm Banana Cakes •   Chocolate Cheesecake Cups •   Old Fashioned Crab Cakes •   Easy Chocolate Cheesecake •   Old Fashioned Cod Cakes •   Double Chocolate Chunk Cheesecake •   Old Fashioned Chocolate Cake •   Shrimp Cakes Boston Style View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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