Dark Chocolate Cheesecake

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Ingredients

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Graham Cracker and Pistachio Dough Ingredients

Unsalted Butter:

43g

Brown Sugar:

16g

Granulated Sugar:

15g

Honey:

6g

All Purpose Flour:

30g

Whole Wheat Flower:

18g

Salt:

3g

Baking Soda:

1g

Ground Cinnamon:

1g

Finely Ground Pistachio:

10g

Orange Zest:

5g

Dark Chocolate Cheesecake Ingredients

Unsalted Butter:

143g

Granulated Sugar:

143g

Organic Couverture Chocolate:

135g

Heavy Cream:

135g

Ricotta Cheese:

240g

Cream Cheese:

213g

 

Orange Chocolate Ganache Ingredients

Heavy Cream:

135g

Orange Zest:

20g

Organic Dark Chocolate:

83g

 

Orange Vanilla Bean Sauce Ingredients

Mandarin Orange Puree:

125g

Granulated Sugar:

30g

Gelatin Sheets (silver):

1g

Cornstarch:

4g

Vanilla Bean:

1 each

 

Directions

Graham Cracker and Pistachio Dough Directions

  1. Mix the unsalted butter, brown sugar and granulated sugar together until it forms a cream consistency.
  2. Slowly add honey and orange zest while mixing.
  3. Separately mix the all purpose flour, whole wheat flour, salt, baking soda, ground cinnamon and ground pistachio together. Slowly add to the other mixture until combined.
  4. Chill until needed.
  5. Roll out as desired when ready and bake at 325F until golden on the edges.

 

Dark Chocolate Cheesecake Directions

  1. Make a ganache out of the heavy cream and organic couverture chocolate and keep warm.
  2. Mix the unsalted butter and granulated sugar together until it reaches the consistency of cream cheese.
  3. Add in cream cheese and ricotta cheese and mix until smooth.
  4. Slowly add ganache and mix until combined.
  5. Chill until needed.

Orange Chocolate Ganache Directions

  1. Bring the heavy cream and orange zest to rolling boil in a pot.
  2. Turn heat off and cover. Let it steep for 20 minutes.
  3. After, bring back up to rolling boil and strain onto the organic dark chocolate.
  4. Let it sit for 1 minute, then stir until well mixed.
  5. Let it cool completely before piping.

Orange Vanilla Bean Sauce Directions

  1. Bloom gelatin in ice water.
  2. Meanwhile, bring mandarin orange puree, vanilla bean and granulated sugar to a simmer.
  3. Make a slurry with the cornstarch and just enough water to bring it together.
  4. Add cornstarch slurry to the simmering mixture and cook until slightly thickened.
  5. Strain gelatin sheet and squeeze out excess water. Stir into the mixture off of the heat.
  6. Refrigerate until needed.