ORANGE CHOCOLATE TRIPPLE MEDICATED CHEESECAKE

By CHEF 420

This is my favorite medicated cheesecake recipe. I've made this more than any others. It seems fitting for it to be my first.The orange and chocolate cover the madicinal flavor very well, be warned it is a little more work but well worth it.

INGREDIENTS:

 FILLING:
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 cannaflour
1      pinch salt
1      cup orange zest
2      Tablespoons   vanilla extract or 1 vanilla bean**
**To use a vanilla bean, cut it open with a paring knife.Scrape out the moist seeds with the tip of the knife and stir them into the mix.The seeds do not dissolve and will remain visible as small brown or black flecks.
TIP; After the seeds have been removed,the bean husk canbe stored in a covered container with suger to create vanilla flavored sugar.
GANACHE (topping)

1     cup heavy cream
2      cups semi-sweet chocolate
4      ounces medicated butter
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 Kitchen Aid mixer, but you can use a household mixer.
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 miwer.
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: Before you open your springform pan, run a thin knife around the edge of the pan to loosen.this creates a much cleaner nicer looking cake.
TIP: Break open your eggs into a small bowl, it makes it easy to remove any shell bits before you add them to your mix.

GANACHE (topping)
Get a double boiler going we are going to melt more chocolate.
Into your metal bowl add 1 cup heavy cream, 2 cups semi-sweet chocolate, and 4 oz. butter.
Stir occasionally until all the chocolate is melted and the mixture is smooth and shiny.
Let cool slightly then pour ontop of chilled cheesecake and smooth with a rubber spatula.

Let chill about 30 min. in the fridge before removing from pan.