Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1 cup cocoa powder, preferably Dutch-processed
2 pounds cream cheese (regular or reduced fat), at room temperature
1 1/2 cups granulated sugar
2 tablespoons vanilla extract
2 teaspoons orange extract
1/4 cup orange liqueur
5 eggs
12 ounces mini chocolate chips
Preheat oven to 200 degrees F. Spray the interior of a 2-quart soufflé dish or 9-inch cheesecake pan
with spray shortening and dust with 1/4 cup of the cocoa. Set aside.
In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl
and spoon as necessary. Mix in the remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and
eggs until the batter is well blended. Stir in the chocolate chips.
Pour and scrape the batter into the prepared pan and place in the oven. Bake for 6 to 8 hours or
overnight. Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and
an inverted plate. Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you
need to leave the house, the cake can stay refrigerated all day.) Invert a serving plate over the
cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready
to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Orange Chocolate Chip Cheesecake 228

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