Orange Cheesecake With Brownie Crust

NOTES:

• For the measurement cups which i use please look at “measurements” .
• You can use 18 to 22 cm springform pan.
• You can use which cream cheese you want.
• For the video of the recipe CLICK

Ingredients:

For Crust:

• 60 gr butter / 4 tbsp
• 60 gr bittersweet chocolate ( %60 bittersweet)
• 50 gr granulated sugar / 1/4 cup
• 1 large egg (lightly beaten)
• 35 gr flour / 1/4 cup
• 2 gr baking powder / 1/2 tsp
• 1/8 tsp salt

For Filling:

• 150 gr granulated sugar / ¾ cup
• Zest of 1 orange
• Zest of half lemon
• 725 gr cream cheese
• 50 ml freshly squeezed ornage juice
• 4 eggs large
• 65 gr heavy cream / 4 and half tbsp

Orange Curd:

• 60 ml freshly squeezed ornage juice
• 30 ml lemon juice / 2 tbsp
• Zest of 1 orange
• 1 egg large
• 50 gr granulated sugar / 1/4 cup
• 30 gr butter / 2 tbsp

Directions:

Crust:

1. Preheat the oven to 175°C. Butter  9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.
2. In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture.
3. Pour  the batter in the prepared springform pan and smooth the surface with a spatula.Bake for 10-15 minutes, or until risen and dry to the touch. Let cool completely.

Filling:

1. Reduce the temperature of oven to 165°C.
2. In a medium bowl, use your fingertips to combine the sugar and lemon zest until the sugar is fragrant.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.
4. Add orange juice, whisk. Than add heavy cream whisk a little bit more.
5. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy.
6. Pour the cheesecake filling over the crust.
7. Place pan into a larger pan  and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan.
8. Bake 70-80 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest until cooled.
9. After cooled, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for overnight.

Orange Curd:

1. Put all ingredients except butter in a in a large heatproof bowl over a pan of gently simmering water stirring occasionally until the curd thickens.It will take about 15 minutes.
2. Remove the bowl from over the pan when thickened andadd butter and whisk until melted. Cover with a plastic wrap and let it cool to room tempreature. Than refrigerate it.
3. It is a fluid curd. Don’t wait it to be more thickened.

Assembly:

1. Remove the cheesecake from pan carefuly.
2. Cover the top with orange curd.

Bon Appettit.