8 1/2 oz Package chocolate wafers
3/8 c Unsalted butter, melted
6 oz Bittersweet chocolate,
Finely chopped
1/3 c Coffee, freshly brewed
2 lb Cream cheese, softened
1 c Sugar
4 Eggs, at room temperature
1 c Yogurt, plain
2 tb Grand Marnier or other
Orange flavored liqueur
1 ts Vanilla
1/4 c Flour
1/4 ts Salt
1 tb Grated orange peel
Preheat oven to 325F. Butter side only of a 9 inch springform pan;
wrap outside with tin foil and set aside.
Pulverize wafers in food processor. Combine crumbs with melted butter
and press evenly over bottom and up sides of pan; set aside.
Melt chocolate in coffee; beat until smooth. set aside.
Beat cream cheese until creamy and smooth. Slowly beat in sugar until
smooth and creamy. Beat in eggs, one at a time, until incorporated.
Beat in yogurt, Grand Marnier, and vanilla. Lower speed and beat in
combined flour and salt.
Stir melted chocolate into 1 1/2 cups of the batter. Stir orange peel
into plain batter.
Pour orange batter into prepared pan. Put chocolate batter, in 8
plops, on top. Swirl with table knife until marbled to your liking.
Push any crumbs that are higher than the batter onto it creating a
crumb border.
Bake until firm around edge, but still wobbly in center, about an
hour. Cool in pan on wire rack. Gently release side of pan. Serve at
room temperature or chilled for a firmer consistency.
New Country Fare: Glorious Liqueurs
Edited by Mary Aurea Morris
ISBN: 0-9627403-1-4
