Chocolate Orange Chocolate Chip Cheesecake

Right before you’re ready to go to bed, preheat the oven to 200 degrees F. Spray nonstick oil inside a 9-inch springform pan, and dust the bottom and sides with the crumbs. If necessary, spray and dust again to coat well. Set aside.

In a large bowl, mix the cream cheese with the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. Mix in the cocoa, vanilla, liqueur and eggs until the batter is well blended. Stir in the chocolate chips. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.

When you awake, 6 to 8 or 9 hours later (the exact time doesn’t matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle.

Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove pan and refrigerate the cake upside down for at least 1 hour. If necessary, the cake can stay refrigerated in this way all day.

Invert a serving plate over the cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate.

Cut with a long sharp knife dipped in warm water to prevent sticking.

Source: “The Washington Post Food Section” S(The Washington Post Food Section): “E12” Copyright: “10/9/96” Start to Finish Time: “11:30” T(Baking): “8:00” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 237 Calories; 18g Fat (66.3% calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0