Orange-Ginger Chocolate Cheesecake

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.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325. Lightly grease a 10 inch springform pan.
  • Make crust:

  • Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
  • 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.
  • With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
  • Filling:

  • In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
  • Add eggs, reserved cake mix, orange juice and orange zest.
  • Beat at medium for 1 minute, scraping sides of bowl as necessary.
  • Pour filling onto the crust and smooth with spatula.
  • Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
  • Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
  • Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
  • Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
  • Candied orange zest: (optional garnish for top of cheesecake).
  • Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
  • Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
  • Drop the orange zest into the syrup and stir so the strands are covered.
  • Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
  • With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
  • 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.
  • When the zest has dried, store it in a tightly covered container.
  • For an even tastier treat, dip dried strands into melted chocolate!
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RECIPE MADE WITH LOVE BY

@Dragonfly AZ
Contributor
@Dragonfly AZ
Contributor
"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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  1. Dragonfly AZ
    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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