Cheesecake Success Tips
Some cheesecakes, particularly dense ones, sink
when cooled. If your cheesecake falls or cracks, remember that it doesn't affect
the texture or flavor.
Simply garnish with whipped cream, sour cream, berries, nuts or a layer of
chocolate ganache -- and no one will know.
Be sure to refrigerate cheesecakes several hours or overnight before serving.
Run a thin knife around the inside edge before removing pan rim.
For ease in cutting, use a knife that has been immersed in hot water and dried
or a long strand of unflavored dental floss (stretch taut, press through to
bottom of cake and pull out).
Mandarin Orange Chocolate Chip Cheesecake
12 oz. cream cheese, softened
1/2 C. sugar
1/2 t. orange extract
3/4 to 1 C. miniature semisweet chocolate chips
1 1/2 C. (12 ounces) sour cream
2 T. sugar
1/2 t. vanilla extract
1 can (11 ounce) mandarin oranges, drained
Additional chocolate chips
1 chocolate crumb or graham cracker crust (9 inches)
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on
low speed just until combined. Add orange extract; beat just until blended. Stir
in chocolate chips. Pour into crust.
Bake at 375°F. for 20 minutes or until center is almost set. Remove from the
oven; increase temperature to 425°F.
In a bowl, combine sour cream, sugar and vanilla. Spread over cheesecake.
Bake 5 minutes longer. Cool on a wire rack for 15 minutes.
Refrigerate overnight. Just before serving, garnish with oranges and additional