One of the classic and hit combinations ever is, of course, chocolate and orange. Here I’ve matched them with tangy and so flavourful rosemary, it adds a lovely spicy hint and goes really well with the other ingredients. The cheesecake comes out really tender thanks to ricotta cheese, and dense chocolate base (that is in fact is not a classic must-have for a cheesecake) makes the whole thing look rather party-like and not just a casual kinda cheesecake. It is really easy to put together, I’m pretty sure everybody will be able to 🙂
The recipe makes a 8″/ 20 cm cheesecake, or 12 – 14 servings.
- 4 oz/ 120 g dark chocolate, chopped
- 4 oz/ 120 g unsalted butter, room temperature
- 1 c/ 6.7 oz/ 200 g caster sugar
- 2 eggs, room temperature
- 2.7 oz/ 80 g almond meal
- ¼ c/ 1.7 oz/ 50 g all-purpose flour
- 1 T/ 0.5 oz/ 15 g cocoa powder
Grease a bottom of a 8″/ 20 cm springform tin and line with parchment. Preheat the oven to 320ºF/ 160ºC.
Melt the chocolate over double broiler or in a microwave oven in short intervals, let cool.
In a large bowl, beat the butter and sugar, until light and creamy, ~5 min. Add in the eggs, one at a time, beating well after each addition. Using a spatula, stir in both the flours and cocoa powder. Stir in the cooled chocolate.
Spoon the mixture into the prepared tin and level the top.
Orange rosemary cheesecake:
- 8.3 oz/ 250 g cream cheese, softened
- 13.3 oz/ 400 g ricotta cheese
- 3/4 c/ 5 oz/ 150 g caster sugar
- 3 eggs
- 2 T/ 30 ml orange liqueur
- grated zest of 1 large orange
- 1 ½ T finely chopped fresh rosemary leaves
In a large bowl, beat the cream cheese until creamy. Add the ricotta and sugar, beat for a few more minutes until incorporated. Add in the eggs, one at a time, beating well after each addition. Stir in the liqueur, zest and chopped rosemary. Carefully pour the mixture in the tin over the brownie mix.
Bake in the preheated oven for ~1 hour or until done – the sides of the cheesecake must be set and the centre remain a bit wobbly when shaking the tin. Turn the oven off and leave cheesecake inside to cool completely. Transfer the tin into the fridge for further 2 – 4 hrs or overnight, for the cheesecake to set.
- ½ c/ 3.3 oz/ 100 g sugar
- 1 T honey
- 1/3 c + 1½ T/ 100 ml fresh orange juice
- grated zest of 1 orange
- 2 rosemary springs
In a small saucepan, combine the sugar, honey and juice. Set the pan over medium heat, bring to the boil. Add the zest and rosemary springs, reduce the heat and slightly reduce the syrup, ~5 – 8 min. Remove from the heat and cool completely. Discard the rosemary.
- wedges of 5 – 7 tangerines, skinned, or 2 small tins of canned tangerines
Remove the cheesecake from the tin, place it on a serving dish. Top with skinned tangerine wedges, drizzle with syrup.