This decadent cheesecake layers flavors of dark, white and milk chocolate along with hints of fresh orange! It is topped off with a delicious chocolate frosting and decorative chocolates giving it a finishing touch!
- 13 oz. pkg. vanilla wafer cookies (cookie portion), processed into crumbs
- 6 oz. white chocolate chips
- Zest of 1 medium orange
- ½ cup firmly packed brown sugar
- ½ cup unsalted butter, melted and still hot
- 1 cup heavy or whipping cream
- 7 oz. semisweet chocolate, chopped
- 6 oz. Wolf’s Fine Chocolates Dark chocolate, chopped
- 1 tsp. orange extract
- 1 tsp. orange zest
- 2 – 8 oz. pkg. cream cheese, room temperature
- 4 oz. Wolf’s Fine White Chocolate melted into 3 TBSP water
- 1 cup white sugar
- 3/4 cup sour cream
- 3 large eggs from Seven Sons Farms
- 2 tsp orange extract
- 1 cup white chocolate chips
- 1/2 cup heavy or whipping cream
- 4 oz. Wolf’s Milk Chocolate, chopped
- 2 oz. Wolf’s Dark Chocolate, chopped
- 1 tsp orange extract
- 1 tsp orange juice
- 1 cup heavy whipping cream
- 1/3 cup white chocolate chips
- 1/3 cup milk chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 1 tsp orange extract
- 1/2 tsp vanilla extract
- 4 – 5 cups sifted powdered sugar
- Pinch of salt
- Make the crust: Double-wrap the outside of a 9-inch springform pan w/ 3-inch high sides with heavy-duty aluminum foil. Make sure that bottom and sides of springform pan are sprayed w/ non-stick cooking spray.
- In a food processor, blend the cookies, white chocolate, orange zest, and brown sugar together until finely ground. Drizzle in melted butter and process until crumbs begin to stick together, scrapping bowl if necessary.
- Transfer crumbs to prepared pan and press crumb mixture half-way up the sides of the pan, then evenly over bottom of pan. Chill crust until next step is completed.
- Make the fudge layer: Bring cream to simmer in a large saucepan. Remove from heat; whisk in chocolates and remaining ingredients until smooth and well blended.
- Pour into bottom of chilled crust and spread in an even layer. Freeze until layer is firm, about 30 minutes.
- Heat oven to 325 degrees F.
- Make cheesecake layer: Using an electric mixer, beat the cream cheese, melted white chocolate mixture, and sugar in a large bowl until well blended and fluffy.
- Beat in the sour cream, then eggs one at a time, and orange extract. Mix until smooth. Fold in chocolate chips. Pour over fudge layer.
- To place in a water bath: Place foil-wrapped pan in a roasting pan large enough to hold it. Fill roasting pan with enough hot water to come up I-inch on the sides of springform pan and carefully transfer to middle oven rack.
- Bake cake until slightly firm to the touch and the top appears dry, about 90 minutes. Transfer to rack in the fridge until fully cool – about four hours (or overnight).
- Make ganache topping: Heat cream in a small saucepan until simmering. Off the heat, whisk in the chocolates, extract, and juice. Pour ganache onto chilled cheesecake and spread to the edges.
- Return cheesecake to the fridge until ganache sets, about 90 minutes.
- To serve: Remove foil from outside of the cheesecake pan, if not already completed.
- Gently cut around between edge of cheesecake crust and springform pan to make sure it isn’t sticking.
- Unhinge the sides. You may serve it on the base, or without by carefully sliding a knife under the bottom crust to loosen it from the base and slide it onto a serving plate.
- If you choose to frost the top of the cake, follow the directions here: In a saucepan bring cream to a simmer, about 180 degrees F; remove from the heat. Stir in the different types of chips until melted.
- Place pan in bowl of ice water; stir constantly until cooled. Add extracts.
- Gradually sift in the powdered sugar I C at a time until frosting has reached a desired consistency. If frosting is too sweet, then put in a pinch to 1/8 tsp of salt to cut sweetness.
- After cake has been prepared for serving, spread enough of the tri-chocolate frosting on the top to cover the ganache layer.
- Place different types of chocolates on top. With star tip and a pastry bag, decoratively use rest of frosting to place star designs around the top and bottom of the cake.
- Grate three different types of chocolates on to the top of the freshly frosted cake for further decoration.
- Depending upon size of slices, this cake could serve up to 24 people.
Submitted by: Dave Shuey
Indiana Grown Culinary Creations Contest