Chocolate Orange Cheesecake Delight
A delightful cheesecake that combines rich chocolate flavors with refreshing orange zest, perfect for any occasion.
Ingrédients
For the cheesecake base
- 1 cup unsalted butter, at room temperature Ensure butter is at room temperature for easy mixing.
- 1.5 cups granulated sugar
- 2 large eggs Room temperature
- 2 teaspoons vanilla extract
- 0.5 cups sour cream Can substitute dairy-free sour cream
- 3 cups all-purpose flour Or gluten-free flour for a gluten-free option
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
For the caramelized layer
- 0.5 cup unsalted butter, melted
- 1 cup light brown sugar, packed
Optional toppings
- 13 slices canned pineapple slices, drained Can be omitted
- 13 pieces maraschino cherries Can be omitted
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a mini round cake pan or muffin tin.
- In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy (2-3 minutes).
- Incorporate eggs, vanilla extract, and sour cream into the creamed mixture and mix until well blended.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt. Gradually add dry mixture into wet ingredients, stirring until just combined.
- In another bowl, combine melted butter with light brown sugar until smooth.
- Spoon the brown sugar mixture into the bottom of each cavity in the greased pan.
- Place a pineapple slice and a maraschino cherry in each cavity.
- Portion cookie dough over the fruit, flattening it slightly to ensure even cooking.
Baking
- Bake for about 25 minutes or until golden brown on top. Allow to cool for 10 minutes before inverting onto wax paper or a serving platter.
Notes
For enhanced flavors, consider adding orange zest to the cheesecake mixture. Serve with vanilla ice cream or whipped cream for additional texture.