Mocha-Orange Cheesecake

Mocha-Orange Cheesecake
Mocha-Orange Cheesecake
Espresso, chocolate and orange star in a very rich, very elegant cheesecake.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 10 to 12
Cake Coffee Liqueur Food Processor Chocolate Dessert Bake Cream Cheese Orange Sour Cream Bon Appétit
  • 1 1/2 cups sour cream
  • 3 large eggs
  • 3/4 cup sugar
  • 2 8-ounce packages cream cheese, room temperature
  • 2 tablespoons instant espresso powder
  • 2 tablespoons coffee liqueur
  • 1 1/2 teaspoons instant espresso powder
  • 4 teaspoons instant espresso powder
  • Carbohydrate 46 g(15%)
  • Cholesterol 114 mg(38%)
  • Fat 30 g(46%)
  • Fiber 1 g(6%)
  • Protein 7 g(13%)
  • Saturated Fat 16 g(81%)
  • Sodium 309 mg(13%)
  • Calories 474

PreparationFor 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.

PreparationFor 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.