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    You are in: Home / Recipes / Orange-Ginger Chocolate Cheesecake Recipe
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    Orange-Ginger Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    Dragonfly AZ's Note:

    If you've ever had German Lebkuchen, then you know how yummy ginger and chocolate are together. Here, the flavors are melded into a creamy cheesecake, and finished with a shot of orange. One of the most flavorful cheesecakes I've ever tried. From Ann Byrn, the cake mix doctor.

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    Units: US | Metric



    Candied Orange Peel


    1. 1
      Preheat oven to 325. Lightly grease a 10 inch springform pan.
    2. 2
      Make crust:.
    3. 3
      Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
    4. 4
      Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
    5. 5
      With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
    6. 6
    7. 7
      In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
    8. 8
      Add eggs, reserved cake mix, orange juice and orange zest.
    9. 9
      Beat at medium for 1 minute, scraping sides of bowl as necessary.
    10. 10
      Pour filling onto the crust and smooth with spatula.
    11. 11
      Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
    12. 12
      Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
    13. 13
      Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
    14. 14
      Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
    15. 15
      Candied orange zest: (optional garnish for top of cheesecake).
    16. 16
      Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
    17. 17
      Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
    18. 18
      Drop the orange zest into the syrup and stir so the strands are covered.
    19. 19
      Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
    20. 20
      With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
    21. 21
      After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
    22. 22
      When the zest has dried, store it in a tightly covered container.
    23. 23
      For an even tastier treat, dip dried strands into melted chocolate!

    Ratings & Reviews:


    Nutritional Facts for Orange-Ginger Chocolate Cheesecake

    Serving Size: 1 (190 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 515.6
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 12.7 g
    Cholesterol 106.4 mg
    Sodium 369.2 mg
    Total Carbohydrate 75.1 g
    Dietary Fiber 1.5 g
    Sugars 63.2 g
    Protein 7.6 g

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