CHOCOLATE ORANGE CHEESECAKE

I’m sure everyone has had one of those cheesecakes – it looks incredible but after one bite, you’re done! This cheesecake recipe is nothing like that! My secret to making the fluffiest cheesecake ever is whole milk ricotta. Adding this creamy cheese along with cream cheese makes this chocolate cheesecake rich yet enjoyable!

INGREDIENTS

• 1 1/2 cups chocolate graham crackers, about 10 crackers
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup whole milk ricotta cheese
• 1 cup semi-sweet chocolate chips, melted
• 1/4 cup cocoa powder
• 1 tbsp instant coffee powder
• 2 tbsp boiling water
• 1 tsp vanilla extract
• 1/2 cup orange marmalade
• 1/4 tsp orange oil
• zest from 1 large orange
• 4 large eggs
• For Whipped Cream:
• 1 cup heavy cream, chilled
• 1/2 cup confectioner's sugar
• 1/2 tsp vanilla extract
• zest from 1 large orange
• 1 sliced orange, for garnish

INSTRUCTIONS

1. Preheat the oven to 325F. Double wrap the bottom of a 9-inch spring form pan with aluminum foil. Prepare a large baking sheet for the water bath; the spring form pan needs to fit comfortably.
2. Prepare the chocolate crust first. Place the crackers into a food processor and pulse for a few minutes, until the cookies are broken down into crumbs. Add the melted butter and pulse again until the crumbs are well coated. Press the crumbs into the bottom of the spring form pan, creating a firm crust.
3. For the chocolate batter: place the softened cream cheese and ricotta cheese into a large mixing bowl. Mix on medium-high speed, scraping down the sides of the bowl often, for 5 to 6 minutes, until the mixture is creamy. Next, add the melted chocolate, cocoa, vanilla, and sugar. Combine the instant coffee and boiling water in a small ramekin, then add to the batter. Beat on medium speed for a few minutes, until the mixture is uniform.
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for full instruction please see : tatyanaseverydayfood.com

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