Spirited Cooking: Orangecello Chocolate Cheesecake Squares

Name: Spirited Cooking: Orangecello Chocolate Cheesecake Squares
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp light corn syrup; 454 grams cream cheese, softened; 128 grams good quality dark chocolate, chopped; 4 larges eggs, at room tempereature; 237 milliliters granulated sugar; 1 teaspoon freshly grated orange zest; 340 grams whole-milk ricotta cheese, room temperature; 6 Tbsps unsalted butter, cut into pieces; 315 milliliters crushed chocolate graham crackers or wafer cookies

This recipe serves 12. Watching your figure? This vegetarian recipe has 413 calories, 8g of protein, and 27g of fat per serving. From preparation to the plate, this recipe takes approximately 12 hours. Head to the store and pick up wafer cookies, whole-milk ricotta cheese, chocolate, and a few other things to make it today.

Instructions

Heat oven to 350°. Line 8”x8” pan with foil and coat with cooking spray or butter.

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Cooking Spray

Butter

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Aluminum Foil

Oven

Frying Pan

Combine chocolate crumbs, orange zest, and butter in a small bowl until mixture comes together easily when pressed in your palm. Press into the bottom of prepared pan.

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Orange Zest

Chocolate

Butter

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Bowl

Frying Pan

Bake crust for 15 minutes.

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Crust

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Oven

Let cool.

Beat ricotta in electric mixer until smooth.

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Ricotta Cheese

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Hand Mixer

Add cream cheese and sugar; beat until fluffy.

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Cream Cheese

Sugar

Add orangecello and zest; add eggs one at a time, beating well between each addition. Scrape down bowl as needed.

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Egg

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Bowl

Pour filling into crust and place pan in larger dish or roasting pan for a water bath.

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Crust

Water

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Roasting Pan

Pour hot water in the larger pan halfway up the side of the cheesecake pan.

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Water

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Frying Pan

Bake for 1 hour or until cheesecake jiggles only slightly when shaken.

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Oven

Cool on wire cooling rack for 1 hour. Refrigerate until cheesecake is cold, at least 8 hours or overnight.

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Wire Rack

Heat all glaze ingredients in double boiler over gently simmering water. Stir until melted and combined.

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Glaze

Water

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Double Boiler

Pour over chilled cheesecake, tilting pan to coat. Refrigerate uncovered for 30 minutes.

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Frying Pan

Cut cheesecake into squares, cleaning knife between each slice for neat edges.

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Knife

Equipment

Ingredients

Servings:

1Tbsp

light corn syrup 454grams

cream cheese, softened 128grams

good quality dark chocolate, chopped 4larges

eggs, at room tempereature 237milliliters

granulated sugar 1teaspoon

freshly grated orange zest 340grams

whole-milk ricotta cheese, room temperature 6Tbsps

unsalted butter, cut into pieces 315milliliters

crushed chocolate graham crackers or wafer cookies

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.