The cheesecake was the winner in an annual cheesecake competition between eight Halifax/Dartmouth (Nova Scotia, Canada) restaurants.
- 1 1/2 C. graham wafer crumbs
- 1/3 C. melted butter
- 2 250 g. packages cream cheese
- 6 oz. Belgian chocolate (or other sweet chocolate)
- 2 TBSP undiluted orange juice concentrate
- 2 TBSP Frangelico liqueur
- 1/4 C. heavy cream
- 1/2 C. sugar
- 3 eggs, lightly beaten
- 1 C. sour cream
- few drops vanilla
- sugar to taste
Combine graham wafer crumbs and melted butter and press into the bottom of a 10 inch springform pan. Bake in a 350 degree F. oven for 5 minutes.
Beat cream cheese and sugar until smooth. Gradually add eggs making sure the mixing bowl is scraped down. Do not over mix or it will become dry.
In a double boiler, combine chocolate, cream, liqueur and ornage juice concentrate and heat over hot, not boiling water until chocolate is melted. Mix well into cream cheese base, pour into pan and bake for 35 minutes at 350 degrees F. oven. Remove from oven and let rest for 20 minutes. After 20 minutes, pour on sour cream mixture and return to oven for 5 minutes. Refrigerate before serving.
Garnish sides with shaved Belgian chocolate, and shaved white chocolate over the top, if desired.
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