8 oz (225 g) graham wafers
1/4 lb (110 g) butter
pinch cinnamon
butter for greasing
1/4 cup (60 ml) milk
3 oz (90 g) dark or semisweet baking chocolate
8 oz (225 g) cream cheese
3 tbsp (45 ml) water
1 tbsp (15 ml) powdered gelatine
juice and grated rind of 1 orange
2/3 cup (165 ml) whipping cream, whipped
caramelized orange rind (see following recipe)
Method :
Crush graham wafers. Melt butter and blend with crushe wafers and cinnamon.
Grease bottom and sides of 8-inch (20 cm) spring-form cake pan with butter and line sides with waxed paper. Spread cookie mixture over base of pan. Refrigerate while preparing filling.
Place milk and chocolate in a saucepan and heat gently, stirring until chocolate melts. Mix well with cream cheese.
Heat water and dissolve gelatine. Reheat until you have a clear, jelly -like substante.
Stir gelatine into cream cheese with orange rind and juice. Fold in whipped cream, and then pour mixture into pan.
Chill in refrigerator for 3 hours until set and firm. Remove cheesecake from pan and place on a serving plate. Decorate top with caramelized orange rind.
Serves 6-8
Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
by Juliet Cobb, Jilly Brain, Dale Wohler, Ruth Hewitt
