What You'll Need
- 2 5.6oz Schar Gluten Free Honey Grahams, crumbed
- 1 tbsp Sugar
- 1/4 cup Kerrygold Salted Butter, softened
- 1 bar 72% Organic Dark Chocolate w/ Sea Salt & Orange Zest
- 1 bar 72% Organic Dark Chocolate w/ Sea Salt
- 1 bar 57% Organic Dark Chocolate w/ Sea Salt
- 4 8oz packages cream cheese, softened
- 1 1/2 cups organic sugar
- 1/2 tsp salt
- 2 tsp orange extract
- 1/4 cup dark cocoa powder
- 4 eggs
- Zest from one medium blood orange
- 2 blood oranges, peeled and separated
For the Crust:
- In a bowl, combine cookie crumbs, sugar, and softened butter.
- Stir until the mixture starts to hold together.
- Press into the bottom of a greased 11" springform pan and set aside until needed.
For the Cheesecake:
- Preheat oven to 350°F.
- Using a double boiler, melt the chocolate bars until they are smooth and creamy. Remove from heat and set aside to cool to room temperature.
- Using an electric mixer on medium speed, mix the cream cheese together, one block at a time until smooth, soft, and creamy.
- Beat in sugar and orange extract.
- Next, whip in cocoa, mixing well to be sure all the ingredients are completely incorporated.
- Next, whip in the eggs one at a time, beating well between each addition.
- After the eggs are mixed in, gently beat in the melted chocolate and orange zest.
- Pour the mixture into the prepared spring form pan.
- Place the slices of blood orange around the top of the cheesecake (it's perfectly fine if they sink into the batter).
- Set the pan on a round cookie sheet and place into the oven to bake for one hour and 15 minutes at 350°F.
- Once the cheesecake has finished baking, allow it to rest in the oven for another hour with the oven door shut.
- Remove from oven and place on a hot pad. Transfer to the refrigerator to finish cooling.
- Once your cheesecake has cooled and set up. pop it out of the springform pan, then slice and serve with a garnish of orange zest and a drizzle of chocolate!
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