2 Tiered Orange Cheesecake with Chocolate Drizzle

2 Tiered Orange Cheesecake with Chocolate Drizzle

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This 2 tiered orange cheesecake masterpiece will be a great dessert. With a chocolate drizzle this cheesecake is complete.

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Serving Size / Yield

1 tiered cake

Ingredients

  • Garnish:
  • 3 oranges, Sliced
  • Chocolate Drizzle:
  • 1 1/2 C. light corn syrup
  • 3 oz. unsweetened baking chocolate, cut into pieces
  • 1 Tbs. butter or margarine
  • 3/4 tsp. vanilla
  • Top Layered Cheesecake: In 3" Springform Pan
  • 1/2 of a 1 11 oz can mandarin oranges, well drained, half the juice reserved
  • 5 1/2 oz. cream cheese
  • 1/4 C. sugar
  • 1 egg
  • 1/4 C. toasted whole wheat bread crumbs
  • 1 C. water
  • Bottom Layered Cheesecake: In 6" Springform Pan
  • 1 11 oz. can mandarin oranges, well drained, juice reserved
  • 1 8 oz. pkg. cream cheese
  • 1 3 oz. pkg. cream cheese
  • 1/2 C. sugar
  • 2 eggs
  • 1/2 C. toasted whole wheat bread crumbs
  • 2 C. water

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Directions

Chocolate Drizzle Sauce:  In 1-quart saucepan, heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving, if desired. 


Top Layer of Cheesecake: In 3" Springform Pan.  Line soufflé dish or 3" spring form pan with aluminum foil. Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/4 C. sugar. Beat in egg. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack or steamer basket and 1 C. water in 6-qt. pressure cooker. Place dish on rack or in basket. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes at 8 lb. pressure. Cool cooker at once. Remove cheesecake and cool in soufflé dish on wire rack. Loosen edges and unmold. Refrigerate until chilled. 


Bottom Layer of Cheesecake: In 6" Springform pan.  Line soufflé dish or 6" spring form pan with aluminum foil. Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/2 C. sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack or steamer basket and 2 C. water in 6-qt. pressure cooker. Place dish on rack or in basket. Close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes at 15 lb. pressure. Cool cooker at once. Remove cheesecake and cool in soufflé dish on wire rack. Loosen edges and unmold. Refrigerate until chilled.


Finally, carefully layer your cheesecakes on top of each other.  Place the 3" cheesecake on top of the 6" cheesecake.  Then drizzle the chocolate sauce over your two tiered cheesecake masterpiece.  Ganish with orange slices and enjoy! 

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