Cake of the Day: Cara Cara Cheesecake with Chocolate Crust from ‘Sweet and Tart’

Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Carla Snyder of the Ravenous Kitchen shares a citrus-infused cheesecake from her cookbook Sweet and Tart .

I love the bright orange flavor in this cheesecake juxtaposed with the black, chocolaty crust. (Photo: Nicole Franzen)

By Carla Snyder

Cara Cara oranges are my new citrus fetish. Seedless and with a pinkish-red flesh, Cara Caras have a tangy cranberry-like zing but with lower acid than most navel oranges. I love the bright orange flavor in this cheesecake juxtaposed with the black, chocolaty crust.

Zesty Tip:
As the cake cools, the crusty sides of this cheesecake contract. Loosening the sides of the pan from the crust will result in a prettier cheesecake with less cracking. Also, cooling the cake in the water bath helps it to cool more slowly, minimizing cracking as well.

42 chocolate wafers (I use Nabisco Famous Chocolate Wafers)
1 3⁄4 cups sugar
6 tablespoons unsalted butter, melted
1 1⁄2 pounds cream cheese, softened
1⁄2 cup heavy cream
Zest of 3 Cara Cara oranges, plus 1⁄2 cup fresh Cara Cara orange juice
1⁄4 cup Cointreau or other orange-flavored liqueur
1 teaspoon orange extract
1⁄2 teaspoon kosher salt
4 large eggs

Preheat the oven to 350°F.

Combine the chocolate wafers and 1⁄4 cup of the sugar in the bowl of a food processor and process until finely ground. Pour in the melted butter and process until well mixed and evenly moistened.

Dump the crumbs into a 9-inch springform pan and, using the bottom of a glass or measuring cup, press the crumbs on the bottom and 2 inches up the sides of the pan. Bake for about 10 minutes, or until fragrant and firm. Let cool completely on a wire rack.

Beat the cream cheese and remaining 11⁄2 cups sugar in a mixer bowl on medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as necessary. Turn the speed to low; add the cream, orange zest, orange juice, Cointreau, orange extract, and salt; and beat until well mixed. Add the eggs, one at a time, beating just until combined and scraping down the sides of the bowl after each addition.

Reprinted with permission from Sweet and Tart: 70 Irresistible Recipes with Citrus by Carla Snyder (Chronicle Books).

Sweet and Tart: 70 Irresistible Recipes with Citrus by Carla Snyder. (Photo: Nicole Franzen)

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