The cheesecake ingredients should be at room temperature. Separate the yolks from the whites. Cream the butter for about 5 minutes to get fluffy, white mixture.

Continue and start adding the yolks and sugar gradually to butter mixture. Then add the cheeses, flour and orange peel.

In a separate bowl, whip the whites into a stiff foam and add to the cheese mix. Mix thoroughly, but very gently.

Preheat oven to 180 degrees C (top and bottom without fan assistance. Spread a bit of butter around 26 cm diameter cake form. Pour the cheese mixture and put in the oven (lower than the middle shelf). Put a small form in the bottom and pour boiling water halfway into it. Bake for 1 hour and 5 minutes. (I baked the cheesecake 1 hour and 30 minutes). The cheesecake will grow and become brown, it may crack in some places

After finishing baking, leave the cheesecake in the oven for a few minutes with closed door, then cool gradually, opening the door a little bit, finally remove the cheesecake from the oven. When completely cool, remove the rim.

Finely chop the chocolate. Place in a bowl, add the cream and heat in a water bath until the chocolate is dissolved and all the ingredients are fully combined. Add the liqueur and mix. Cover the cheesecake with the chocolate glaze.