Base
1 c graham crackers, crushed
8 Tbsp (1 stick) butter, melted
Filling
2 8-oz packages Philadelphia Cream Cheese, at room temperature
3/4 c sugar
2 eggs
1/2 c fresh-squeezed orange juice
1 Tbsp orange zest
Topping
2 oz. dark or semisweet chocolate
1 1/4 c.
creme fraiche
3 Tbsp sugar
Garnish
grated dark chocolate
Crush graham crackers in a
food processor or place graham crackers in a ziplock bag and crush with a
rolling pin. Press into a
9 inch springform pan. Bake in the middle of a 350°F oven 5-6 minutes. Remove from oven, then let cool at least 30 minutes.
Beat together cream cheese, 3/4 c sugar, egg. Mix in orange juice, zest. Pour over the crust. Bake in the lower rack of a 350°F oven for 30-35 minutes.
Melt chocolate, either in the top of a double boiler or in a microwave. In a separate bowl, combine crème fraiche and 3 Tbsp sugar. Stir in melted chocolate. Spread chocolate mixture carefully over the cake. Bake in the bottom rack of a 350°F oven for 5 - 6 min.
Remove from oven. Let cool on rack to room temperature. Cover with plastic and refrigerate 3 hours or overnight.
Just prior to serving, top with grated chocolate.
On crème fraiche:
If crème fraiche is hard to find in your grocery store, don't despair. Here's some end runs...
Use half sour cream and half whipping cream.
Or, use 1 c whipping cream and 3 Tbsp buttermilk, cover and let stand 12 hours.
Or, use clabber cream or crema Mexicana.
Or, (the long form), use 1 c whipping cream and 1 Tbsp low fat buttermilk or sour cream. Heat in the microwave a few seconds to bring to 85°F, then cover and let stand at room temperature until thickened, 24 hours. Use immediately or refrigerate for up to 7 days.
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