Ganache (topping)

DIRECTIONS:

Filling

This recipe takes a bunch of mixing in order to completely mix the ingredients and ensure a smooth texture.I prefer to use a food processor, but you can use a mixer on a high peed.

We will start by setting up a pot of boiling water apprx. a gallon. We will need a metal bowl that holds 2 quarts and sits on top of the pot.Now we have a double boiler.to the bowl add;

Heavy cream,semi-sweet chocolate,and butter.keep water simmering and use a wire whisk to stir occasionally, until smooth and shiny.

While the chocolate is melting;

Cube the cream cheese into 2" cubes and place in food processor.

Add sugar, flour,salt, orange zest and the melted chocolate mixture, mix until smooth, scraping the sides with a spatula occasionally.

Add eggs one at a time, about 30 seconds apart, making sure not to get shell in the batter.

Pour mixture into prepared springform pan with crust.

Place your filled springform pan into a large 2" deep cake type baking pan,place onto the center rack of your preheated oven, then fill the cake pan 1 to 1 1/2 inches of hot/HOT water,try not to splash water into the cheesecake.

Bake 1 1/2 hours at 350 F or until a wooden toothpick inserted into the center, comes out clean.

Remove from oven place on wire rack and let cool about a half hour then chill in the fridg an hour or so

**Do not open springform pan until chilled**

Tip;

Tip;

GANACHE (topping)

1 cup heavy cream

2 cups semi-sweet chocolate

4 ounces medicated butter

3 Lb. cream cheese (softened)

1/4 cup medicated butter

1 cup heavy cream

2 cups semi-sweet chocolate

6 eggs(at room temperature)

2 cups sugar

1 cup flour

1 pinch salt

1 cup orange zest

2 Tablespoons vanilla extract or 1 vanilla bean (grated)