Ingredients | Weight | Measure |
Cheese, cream | 32 oz. | |
Sugar | 16 oz. | |
Milk | 4 oz. | |
Eggs | 6 ea. | |
Cream | 4 oz. | |
Chocolate, semi-sweet | 12 oz. | |
Sour cream | 16 oz. | |
Orange juice | 2 oz. | |
Orange juice, concentrate | 2 oz. | |
Sugar | 1 Tbsp. | |
Orange extract | 1 drop ea. | |
TABASCO® brand Habanero Pepper Sauce | 1 tsp. |
Method
1 Allow the cream cheese and eggs to come to room temperature.
2 In a mixer with paddle attachment, mix 16 oz. sugar, milk and cream cheese until smooth.
3 Mix well and slowly drizzle in eggs.
4 Scrape down bowl and mix to incorporate.
5 Melt chocolate and slowly drizzle into batter.
6 Bake in a spring-form pan with water bath at 300° for one hour.
7 For sauce, combine sour cream, orange juice and concentrate, 1 Tbsp. sugar, orange extract and TABASCO® Habanero Sauce and mix well. Serve cheesecake sliced, on top of sauce.
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