Posted by: RON AB CAN 11-12-99 11:13 AM
Chocolate Orange Chocolate Chip Cheesecake
Makes 16 to 20 servings.
1 c. cocoa powder, preferably Dutch-processed
2 lbs. cream cheese (regular or reduced fat), at room temperature
1 1/2 c. sugar
2 tbs. vanilla extract
2 tsp. orange extract
1/4 c. orange liqueur
5 eggs
12 oz. mini-chocolate chips
Preheat oven to 200 degrees Fahrenheit. Spray interior of a 2-quart soufflé dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of cocoa. Set aside.
In a large bowl, mix cream cheese and sugar until smooth and soft, scraping side of bowl and spoon as necessary.
Mix in remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and eggs until batter is well blended.
Stir in chocolate chips.
Pour and scrape batter into prepared pan and place in oven.
Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature.
Cover with a sheet of plastic wrap or wax paper and an inverted plate.
Invert. Remove pan and refrigerate cake upside sown for at least 1 hour.
(If you need to leave house, cake can stay refrigerated all day.)
Invert a serving plate over cheesecake and invert cake.
Remove top plate and paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.