orange chocolate cheesecake – through thick & thin!

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Oranges & chocolate belong to winter & into a soft, but solid cake for dessert time as well as coffee time!

 

Xmas time is approaching very fast now, but this year I didn’t start any special Xmas baking adventures due to lack of time. Otherwise some pre-Xmas dinners came along: so I had to think about producing some seasonal dessert. I always like cake for dessert – so I rummaged through my inspiration stuff.

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I decided to give a try to some cake to be finished in one step, using chocolate & oranges for flavoring & a cheesecake layer for softness. At the end I had 2 slightly different version of the cake – each delicious, but with its pros & cons and I decided not to withhold the whole story.

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How to start?
(I skip the part where I adapted the recipes I found to my vision of the cake especially the calculation to adjust the amounts of ingredients!)

Well… prepare your equipment:

  • Preheat the oven to 160 °C with fan.
    (You remember from my 101:
    160 °C with fan means about 180 °C w/o fan ⇔ 325 °F with fan resp. about 360 °F w/o fan.)
  • Take a 25 cm spring form & grease it with butter; then throw about 2-3 tablespoons with very fine breadcrumbs into the form & swing until all is covered with breadcrumbs.

B. t. w: The butter-breadcrumbs-method is my standard for preparing spring forms as well as bundt forms or pie forms or whatever.

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Start with the all-purpose flour & the baking powder (no photo!); mix together butter & sugar (different types!) & add the eggs – don’t forget the spices at this moment.
Combine everything by & by resulting in a rather thickly tough dough. Finally add the chocolate flakes.

For the cheesecake filling combine cream cheese, eggs, sugar & spices as well resulting in a rather fluid cream.

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Now fill the tough dough in the spring form; use your fingers to distribute it as evenly as possible. Pour the fluid cream on the dough & sprinkle it with chocolate flakes… and then at once in the pre-heated oven for about 40 min.
After 40 min you should take a wooden pin & try the cake. If it comes out clear all is fine; if not let it bake for another 5 min & repeat the try… and once again… it should be done after 50 min!

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Then get the cake out of the oven & let it cool. The cake looks quite fluffy, but will collapse back on itself a little – it doesn’t matter, it’s ok – just let it go! After some minutes – when possible to manage the lid of the spring form – open the form carefully (maybe you should use a knife to separate cake & form edge beforehand!).

So far this is our orange chocolate cheesecake – and we’ve performed!

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What about the 2 versions of the cake?

At first: the cake production process is the same for both versions – no adaptions necessary.

The difference:

  • My 1st baking adventure led to a cake with a rather high layer of cake & a rather small layer of cheesecake.
  • My 2nd one produced a cake with a smaller layer of cake & a layer of cheesecake almost as high.

Both cakes were moist & somewhat creamy: honestly, I liked both!
(For the records: my better half preferred the 2nd version.)

The photos try to show the results giving you an idea of the difference:

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The recipe will contain both versions of the cake.

 

Orange Chocolate Cheesecake – through thick & thin!

Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: 12-16

Orange Chocolate Cheesecake – through thick & thin!

Oranges & chocolate belong to winter & into a soft, but solid cake for dessert time as well as coffee time!

This recipe shows both versions of the cake.

Ingredients

    Cake with a thin layer of cheesecake
    for the dough:
  • 250 gr all-purpose flour
  • 1 teaspoon baking powder
  • 125 gr butter
  • 100 gr brown sugar
  • 100 gr fine white sugar
  • a pinch of salt
  • 2 eggs
  • 1 tbsp vanilla sugar or a vanilla pod
  • 1-2 packets of sugared orange peel or the grated peel of 1-2 organic oranges
  • 100 gr chocolate flakes
  • for the cream cheese layer:
  • 200 gr cream cheese
  • 100 gr fine white sugar
  • 2 eggs
  • 1 packet of vanilla sugar (i. e. 2 tablespoons) or a vanilla pod
  • 1-2 packets of sugared orange peel or the grated peel of 1-2 organic oranges
  • Cake with a thick layer of cheesecake
    for the dough:
  • 200 gr all-purpose flour
  • 1 teaspoon baking powder
  • 100 gr butter
  • 75 gr brown sugar
  • 75 gr fine white sugar
  • a pinch of salt
  • 2 eggs
  • 1 packet of vanilla sugar (i. e. 2 tablespoons) or a vanilla pod
  • 1-2 packets of sugared orange peel or the grated peel of 1-2 organic oranges)
  • 100 gr chocolate flakes
  • for the cream cheese layer:
  • 400 gr cream cheese
  • 125 gr fine white sugar
  • 4 eggs
  • 2 packets of vanilla sugar (i. e. 2 tablespoons) or a vanilla pod
  • 1-2 packets of sugared orange peel or the grated peel of 1-2 organic oranges)
  • both versions:
  • some butter for the spring form
  • about 2 tablespoons very fine breadcrumbs
  • Kitchen Equipment:
  • a 25 cm spring form

How to...

  1. Preheat the oven to 160 degrees C with fan.
  2. Grease the spring form with butter.
  3. Distribute very fine bread crumbs in the spring form.
  4. Mix flour & baking powder; put aside.
  5. Mix brown sugar & white sugar & combine with butter into a smooth mess by help of a handheld mixer (or whatever equipment is available).
  6. Add eggs to the butter & sugar mess.
  7. Add a pinch of salt.
  8. Add vanilla sugar (or scrape vanilla pods).
  9. Add sugared orange peel (or scrape oranges).
  10. Add flour.
  11. Add 3/4 of the chocolate flakes.
  12. Put the tough dough into the spring form & even the surface.
  13. Start with the cream cheese layer by combining cream cheese, eggs, sugar, vanilla (see above) & orange peel (see above).
  14. Mix with a handheld mixer at high speed.
  15. Pour the cream mess over the tough dough.
  16. Sprinkle the surface with the rest of the chocolate flakes.
  17. Put the spring form at once in the oven & let it bake for about 40 min.
  18. Make the famous wooden pin test. If it comes out clean it's ok; if not let it bake for another 5 min etc. (max 50 min baking time!)
  19. Let the cake cool down & remover carefully the spring form.

Notes

You can use 1 packet of sugared orange peel (resp. 1 orange); this gives delicate orange flavor. If using the double amount of orange peel the flavor is much stronger - do whatever you like.

I always use dark chocolate.

If the cream cheese box is slightly more or less (about 10%) of the recommended amount it'll be ok.

The cakes can be frozen. I recommend to freeze single servings; it's easier to pack these & easier to defrost the number of servings you need (not that after using a cake as dessert for a dinner so much was left...). For defrosting just put the cake in the refrigerator or on the kitchen desktop.

https://thebusinesswomanskitchen.de/orange-chocolate-cheesecake-through-thick-thin/

 

When pouring the very liquid cream mess into the spring form for the 1st time I asked myself it it could flow out of the spring form & create a real mess in my oven. To be on the safe side I used the spring form with the broad bottom, but you’ll never know… Nothing happened! I think the liquid cream moistened the tough dough & set quickly once in the preheated oven.
… and it’s fine for both versions!

In the recipe I stated that you can use “sugared orange peel” as well as “peel from an organic orange”. When baking this time I used the fixed spice; out of experience I know that a substitution is possible & works fine. Using “fresh peel from organic oranges” depends on availability & needs a little more time. The same applies for using “vanilla sugar” instead of scraping a vanilla pod. (I mentioned earlier in my blog that “vanilla sugar” means sugar mixed with the little dark brown vanilla pits – I don’t talk about any artificial vanilla aroma (aka vanillin).) Since I observed during the last year that vanilla pods tend to become out of stock sometimes as well as a price rise the “vanilla sugar” option is a solution.

 

The Businesswoman with too many office hours thinks

I like the fact that you’re done with mixing the cake ingredients & baking: the cake looks damn delicious & soft & moist w/o any need of further decoration. As a dessert together with an espresso it’ll be a perfect finale for a dinner – and I get some leavings for next day morning or so…

 

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