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Ingredients: 1/2 lb. butter 3 lbs. Hydrox or Oreo cookies (crushed) 1 lb. dark chocolate 18 oz. and 1 qt. heavy cream 2 lbs softened cream cheese 1 lb. sugar 3/4 tsp. salt 1 1/2 lemons (zested and squeezed) 2 oranges (zested and squeezed) 5 oz. Hazelnut liqueur 3/4 oz. Vanilla extract 2 oz. powdered gelatin 12 oz. powdered sugar
Preparation: Crust: Melt butter. Crush cookies into butter until texture is smooth, similar to a paste.
Gonache: Melt dark chocolate. Whisk or stir in 18 oz. of heavy cream.
Mixture A: Blend together cream cheese, sugar, lemons and oranges
Mixture B: Blend well the Hazelnut liqueur, Vanilla extract and powdered gelatin. Then blend into cream cheese mixture (Mixture A).
Mixture C: Whip 1 qt. heavy cream and powdered sugar until it's stiff like stiff whipped cream. Then fold into cheese mixture.
Form the crust 1/4- to 1/2-inch thick in a 10-inch spring-loaded pan with parchment paper. Bake 10 minutes at 350 degrees.
Pour cheesecake mixture into crust form. Freeze 4-6 hours. Remove cake from pan and pour Gonache over cake and freeze.
Serve cake in slices. Keep frozen until 30 minutes before serving. Cut while frozen with a good knife. Wet knife before cutting each slice.
Whole cake thaws out in 2 to 2 1/2 hours. Slices thaw in 20-30 minutes.