Carmen’s Chocolate Orange Cheesecake
If you’re a friend of the Uncle Matt’s Organic family, you probably know Carmen! She’s Matt’s right hand, and is our HR manager. Carmen’s talents are vast, and she is our resident culinary queen! Carmen’s baking is beloved by our staff, and she’s agreed to share her secret behind one of our very favorites – Chocolate Orange Cheesecake! Made with Uncle Matt’s Organic Orange Juice, it’s no wonder this is the most employee-requested dessert!
Ingredients:
- organic 1 pound cream cheese – room temperature
- ¼ tsp salt
- 1 cup organic sugar
- 1 tsp orange extract
- 1 tbsp organic orange zest
- 2 organic eggs – room temperature
- 2 organic egg yolks – room temperature
- 1/3 cup of organic sour cream
- ¼ cup of Uncle Matt’s Pulp Free Orange Juice
Instructions:
- Preheat oven to 350
- Add room temperature cream cheese to a bowl 0r 5oz ramekins and mix until creamy
- Add sugar and salt and mix until combined.
- Add sour cream, orange extract, mix well and then add eggs one at a time. Add egg yolks one at a time, allowing each to incorporate.
- Add orange juice and orange zest and mix well.
- Pour batter on top of chocolate crust (see instructions for crust below). Bake for 18 – 20 minutes
For the Chocolate Crust:
- In a food processor, crush 25 Oreo cookies, add 4 tablespoons of melted butter.
- Spray each ramekin with cooking spray and add enough cookie crumbs to cover the bottom of the ramekin.
- Press crumbs firmly into the bottom of the pan.
Recipe Note: This cheesecake can be prepared in one standard pie plate or as 15 smaller individual cheesecakes in 5oz ramekins.
