Ingredients
-
-
5
-
1
-
1/4
-
1
-
1/4
-
-
5
-
1/2
-
4
-
5
-
1
-
1
-
1/4
-
4
Directions
Double Chocolate Cheesecake, This is THE cheesecake to make for a celebration It’s a bit of work, but the actual cheesecake must be made 2 days before serving, and the chocolate leaf garnish, a day ahead It is gorgeous and your guests will be awed A hint of orange from the Grand Marnier liqueur used to scent the chocolate , I had been doing this cheesecake for special occasions for more than 10 years now It is about time to write a review Thank you so much for sharing
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Steps
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1
Done
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For Crust: Position Rack in Center of Oven and Preheat to 350 Degrees F; Place Cookies, Walnuts, Sugar and Chocolate in Processor; Process Until Finely Chopped; Add Butter and Process Until Moist Crumbs Form; Transfer Crumbs to a 10 Inch Springform Pan; Press on Bottom and 2 Inches Up Sides of Pan; Set on Cookie Sheet and Bake For 10 Minutes; Transfer to Rack and Cool; Maintain Oven Temperature. |
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2
Done
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For Filling: Melt Unsweetened Chocolate, Stir Until Smooth; Cool Slightly; Beat Cream Cheese With Cup Sugar in Large Bowl Until Fluffy; Add Eggs, One at a Time, Beating Until Just Incorporated; Transfer 2 Cups Plain Batter to a Medium-Sized Bowl and Set Aside; Add Brown Sugar to Batter Remaining in Large Bowl and Beat Until Combined; Mix Corn Syrup, Then Melted Chocolate Into This Batter; Pour 2/3 Cup of This Batter Into a Small Bowl and Set Aside; Pour Remainder of Batter in Big Bowl Into Crust; Set on Cookie Sheet and Bake Until Filling Is Barely Set, About 15 Minutes; Cool 5 Minutes; Scald Cream With Orange and Lemon Zests in Small Saucepan; Remove from Heat; Add White Chocolate and Stir Until Melted and Smooth; Cool Slightly; Pour White Chocolate Mixture to Reserved 2 Cups Batter in Medium Bowl and Stir; Mix in Liqueur; Starting at Outside Edge, Carefully Spoon White Batter Over Chocolate Layer; Set on Cookie Sheet and Bake Until Sides Are Puffed and Center Moves Only Slightly When Shaken, 35-40 Minutes; Cool 5 Minutes; Spoon Reserved Chocolate Batter in the Small Bowl by Tablespoonfuls Into the Center of White Chocolate Layer; Using Back of Spoon, Spread Evenly to Within Inch of Cake Edge; Set on Cookie Sheet and Bake 10 Minutes; Transfer to Rack to Cool; Using Small, Sharp Knife, Cur Around Edge of Pan Sides to Loosen; Cool Cheesecake Completely in Pan; Ccover and Refrigerate When Completely Cooled (prepare 2 Days Before You Plan to Serve This). |
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3
Done
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For Dark and White Chocolate Leaves: Line 2 Cookie Sheets With Foil; Place Semisweet Chocolate and Tsp Crisco in Small Bowl; Melt; Using Small Metal (offset Works Best) Spatula or Back of Spoon, Spread Thin Layer of Chocolate Over Veined Underside of 6 Leaves, Being Careful not to Drip Any Chocolate Onto Other Side of Leaf; [lace on 1 Cookie Sheet; Chill Until Set, About 5 Minutes; Spread Second, Thin Layer of Chocolate on Each Leaf, Remelting Chocolate If Necessary; Refrigerate 30 Minutes. |
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4
Done
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Do the Same With White Chocolate. |
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5
Done
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Starting at Stem End, Gently Peel Leaves Off, Leaving Only Chocolate Imprint (can Be Prepared 1 Day Ahead; Refrigerate in Single Layers in Container). |
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6
Done
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to Make Orange Threads: Using Vegetable Peeler, Remove Orange Peel in Large Strips; Cut Strips Into Fine, Long Julienne; Blanch 30 Seconds; Drain Well; Dry Thoroughly on Paper Towels (can Be Prepared 1 Day Ahead). |
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7
Done
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to Make Whipped Cream Topping: Beat Cream and Sugar Until Soft Peaks Form; Add Liqueur and Beat Until Stiff Peaks Form. |
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8
Done
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to Assemble This Masterpiece: Release Sides of Pan from Cheesecake; Spoon Whipped Cream Into Pastry Bag Fitted With Large Star Tip; Pipe Decorative Border Around Edge of Cake; Set Alternating White and Dark Chocolate Leaves at a Slight Angle (with 1 Edge Barely Inserted Into Cream) Atop Cream Border and Into Dark Part of Cake; Arrange Orange Threads Decoratively on Cake, Curling Them by Giving Them a Couple of Twists. |
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9
Done
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Be Brave Enough to Actually Cut Into This Beauty Cause It Tastes Delicious as Well as Being So Gorgeous! |
