Here are some other tips for cheesecake success–
- To avoid lumps of cream cheese in the batter, make sure the cream cheese is softened to room temperature before mixing. Thoroughly scrape the bowl after mixing the cheese, after adding the sugar and after each addition of eggs to the batter.
- Do not over mix the batter or mix on high speed, especially after the eggs are added. Over mixing aerates the batter, causing it to puff up and crack as it bakes.
- Do not use the convection setting of your oven. I love convection baking, but not for custards.
- Just like any other custard, a cheesecake needs to bake in a water bath. The water allow the custard to bake at an even temperature. Baking a custard without a bath can cause curdling and puffing, yuk!
- Chill completely in the refrigerator before un-molding.
- Allow the cake to set at room temperature for about 1/2 an hour before serving.
- For neat slices, use a warm knife to slice the cake & wipe the blade with a damp towel between cuts.
- Having just said that, if you want to make a cheesecake that breaks all the cheesecake rules check out this recipe for San Sebastian Cheesecake.
More Cheesecake Recipes
- New York Cheesecake
- San Sebastian Cheesecake
- Butterscotch Cheesecake
- Chocolate Cherry Cheesecake Tart
- Peach Cheesecake
- Lime Layered Cheesecake
- White Chocolate Cheesecake
- Banana Cheesecake Cheesecake
Chocolate Orange Cheesecake Recipe
A rich chocolate cheesecake flavored with orange zest and orange liquor and topped with mandarin orange slices.
- 7 oz Oreo cookie crumbs (2 cups)
- 2 tablespoons all purpose flour
- 2 oz unsalted butter (melted)
Chocolate Cheesecake Batter
- 2 cans mandarin orange segments (drained)
- 1 cup orange marmalade
- Preheat the oven to 350 °F. Line the bottom of a 9 inch round cake pan or spring form pan with a parchment paper round.
Make the Crust
- Run the 7 oz Oreo cookie crumbs and 2 tablespoons all purpose flour in a food processor or blender to make the crumbs. Add 2 oz unsalted butter (melted) and pulse a few times to combine. Dump the crumbs into the cake pan and press into an even layer. Bake the crust for 10 minutes until fragrant. Reduce the oven temperature to 325 °F.
To make the cheesecake batter
- (If you're using a spring form pan wrap the pan with aluminum foil to cover the bottom and sides.)
- Combine 16 oz cream cheese and 4 oz granulated sugar in a mixing bowl. Mix on medium speed to combine the ingredients, scraping the bowl often to avoid lumps. Once the mix is smooth, add 8 oz sour cream, 1 tablespoon vanilla extract, zest from 1 orange and 2 tablespoons orange liquor and mix to combine. Mix in 8 oz semi-sweet chocolate (melted).
- Whisk together 3 large eggss and 1 large yolk and add in three stages, scraping well after each addition. Mix just until the eggs are combined, do not over mix.
- Pour the batter into the cake pan, rap the pan on the counter a few times to release air bubbles from the batter. Set the pan into a larger pan. Set the pan into the middle rack of the oven and pour water to come at least 1/2 way up the side of the cheesecake pan.
- Bake until the cake softly jiggles as a mass when the pan is shaken, it will be slightly looser in the middle, about 50 minutes. Remove from the oven and cool for 5 minutes.
- Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate several hours or overnight.
- Run a thin, sharp knife between the cake and the pan to release the sides. If using a spring form pan release the pan. If using a regular cake pan, dip the pan briefly in hot water or run a blow torch around the sides of the pan. Flip the cake onto a plate the flip back onto a serving plate.
- Arrange orange slices in a pretty pattern on top of the cake. Warm the marmalade in the microwave, then strain to remove fruit chunks. Brush the orange slices with the marmalade.
- Refrigerate until serving. I like to remove the cheesecake from the refrigerator 1/2 hour before serving.
KA Stand Mixer
9 inch; springform pan
9" Cake Pan
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Serving: 1slice | Calories: 402kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 169mg | Potassium: 230mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1046IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 3mg