Chocolate Cheesecake with Orange Caballero Sauce

RH Staff

Yield: 12 servings.

32 oz. cream cheese
16 oz. sugar
4 oz. milk
6 eggs
4 oz. cream
12 oz. chocolate, semi-sweet
16 oz. sour cream
2 oz. orange juice
2 oz. orange juice concentrate
1 Tbsp. sugar
1 drop orange extract
1 tsp. Tabasco® brand Caballero Sauce

Allow cream cheese and eggs to come to room temperature. In a mixer with paddle attachment, mix 16 oz. sugar, milk and cream cheese until smooth. Mix well and slowly drizzle in eggs. Scrape down bowl and mix to incorporate. Melt chocolate and slowly drizzle into batter. Bake in a spring-form pan with water bath at 300°F for one hour.

For sauce: Combine sour cream, orange juice and concentrate, 1 Tb sp. sugar, orange extract and Tabasco® and mix well. Serve cheesecake sliced, on top of sauce.