Salazon Salted Chocolate Orange Cheesecake
One of my all-time favorite types of chocolate happens to be salted chocolate! And one of my favorite brands happens to be Salazon. If you haven’t given them a try it’s a MUST! No, seriously if you haven’t tried them, put down your digital device and go to your local health food store right now and buy some!!!
Okay, now that you’re back from enjoying one of the best chocolates you’ll ever come across, I will introduce my dessert of the day. I was having a crazy craving for a delicious creamy, decadent, yet unique cheesecake. So decided why not take one of my favorite chocolates and mix it up with of my favorite tropical fruits? So today I bring you a gluten-free Salted Chocolate Orange Cheesecake…Enjoy!
2 5.6oz Schar Gluten Free Honey Grahams, crumbed
1 tbsp Sugar
1/4 cup Kerrygold Salted Butter, softened
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.
1 Salazon Salted Chocolate Orange Bar
1 Salazon 57% Salted Chocolate Bar
1 Salazon 72% Salted Chocolate Bar
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
zest from one medium blood orange
2 blood oranges, peeled and separated
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 until cooled down 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 (after the cheesecake has finished baking you may find that the orange slice sinks into the cheesecake, but that’s perfectly fine!). Next, set the pan on a round cookie sheet (just in case you have any spillage!) and place into the oven and bake for one hour and 15 minutes. Once the cheesecake has finished baking, allow it to rest in the oven for another hour with the oven door shut.
After that, take it out of the oven and place it on a hot pad. Put it in the fridge so it can 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!
Enjoy the creamy, chocolaty, citrusy goodness of this Salted Chocolate Orange Cheesecake!