Spirited Cooking: Orangecello Chocolate Cheesecake Squares

Ingredients

• 1 tablespoons plus light
• 16 ounces cream cheese softened
• 4.5 ounces chocolate dark chopped
• 4 large eggs 
• 1 cup granulated sugar 
• 1 teaspoon orange zest freshly grated
• 12 ounces ricotta cheese room temperature
• 6 tablespoons butter unsalted cut into pieces
• 1.3 cup graham crackers crushed

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• double boiler
• hand mixer
• roasting pan
• aluminum foil

Directions

1. Heat oven to 350°. Line 8”x8” pan with foil and coat with cooking spray or butter.
2. Combine chocolate crumbs, orange zest, and butter in a small bowl until mixture comes together easily when pressed in your palm. Press into the bottom of prepared pan.
3. Bake crust for 15 minutes.
4. Let cool.
5. Beat ricotta in electric mixer until smooth.
6. Add cream cheese and sugar; beat until fluffy.
7. Add orangecello and zest; add eggs one at a time, beating well between each addition. Scrape down bowl as needed.
8. Pour filling into crust and place pan in larger dish or roasting pan for a water bath.
9. Pour hot water in the larger pan halfway up the side of the cheesecake pan.
10. Bake for 1 hour or until cheesecake jiggles only slightly when shaken.
11. Cool on wire cooling rack for 1 hour. Refrigerate until cheesecake is cold, at least 8 hours or overnight.
12. Heat all glaze ingredients in double boiler over gently simmering water. Stir until melted and combined.
13. Pour over chilled cheesecake, tilting pan to coat. Refrigerate uncovered for 30 minutes.
14. Cut cheesecake into squares, cleaning knife between each slice for neat edges.