Orange Chocolate Cheesecake

Filling:
5-8 ounce packages Cream Cheese (room temperature)
1 cup Sugar
2 tbs Flour
6 Eggs
2 1/2 tsp Vanilla
1/2 cup Heavy Cream
1/2 cup Orange Juice (fresh squeezed)
1 tbsp Orange Zest (fresh grated) 
1 tbsp Grand Marnier 
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Crust:
1 cup Flour
1/4 cup Sugar
1/4 cup Salted Butter (softened)

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Topping:
Chocolate Grand Marnier Ganache 
​Orange Glaze

(for topping ingredients and recipe, see below)

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The Crust:
In a bowl, combine the flour and sugar. With two forks, or a mixer, mix butter in until it forms pea-sized crumbs. Pat the mixture into a 10 inch spring form pan. Bake at 350 for 10 - 15 minutes (until browned).

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The Filling:
Cream the cheese with a mixer, scraping the bowl with a spatula several times to ensure the cheese is fully creamed.

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​When the cheese is softened, add the sugar, flour, and vanilla. Beat until mixture is consistent. Add the heavy cream, and eggs, and beat until the mixture is smooth.

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​Pour the filling into the spring pan.

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The Topping:

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Chocolate Grand Marnier Ganache
1/2 cup Theo 70% Orange Chocolate (finely chopped)
1/2 cup Heavy Cream
2 tbsp Grand Marnier

• Place chocolate into a heat-proof glass or metal bowl.
• Add the Grand Marnier to the chocolate, mix lightly.
• Heat cream on the stovetop until lightly simmering. Note: If it boils, the cream is too hot and could separate or even burn the chocolate.
• Pour the cream over the chocolate.
• Let sit for a few minutes.
• Stir until smooth.

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Orange Glaze
1 cup Orange Juice
1/4 cup Sugar
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• Heat Orange Juice in a pan, bring to simmer.
• Add Sugar, stir. 
• Reduce to roughly half, stirring vigorously. 
• It should begin to bubble.
• Let cool.

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For both the ganache and glaze, let cool (especially the glaze) and place in a ziplock sandwich bag. Cut the corner of the bag and drizzle over cheesecake.

​Note: I used about 75% ​of both

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