Orange Mascarpone Cheesecake
Orange Mascarpone Cheesecake is a luxurious and decadent dessert that beautifully combines the rich, creamy texture of mascarpone cheese with the bright, zesty flavor of fresh oranges. This cheesecake is a delightful twist on the classic recipe, offering a refreshing citrus note that elevates the traditional cheesecake experience.
Perfect for special occasions, holiday gatherings, or simply as a treat for yourself, this cheesecake is sure to impress with its elegant presentation and exquisite taste.
To infuse the cheesecake with orange flavor, fresh orange juice and zest are added to the cheese mixture. The zest provides a concentrated burst of citrus aroma and flavor, while the juice adds a refreshing acidity that balances the richness of the cheeses. A touch of granulated sugar is also included to sweeten the filling, enhancing the overall flavor profile. The mixture is whipped until smooth and creamy, ensuring a luscious texture that melts in your mouth.
Once the filling is prepared, it is poured over the prepared graham cracker crust and spread evenly. The cheesecake is then baked in a preheated oven until it is set but still slightly jiggly in the center. This gentle baking process allows the flavors to meld together beautifully while preventing the cheesecake from cracking. After baking, the cheesecake is cooled to room temperature before being chilled in the refrigerator for several hours or overnight. This chilling time is essential, as it allows the cheesecake to firm up and develop its rich flavors.
Each slice of Orange Mascarpone Cheesecake offers a delightful combination of flavors and textures. The creamy filling is rich and indulgent, while the bright orange notes provide a refreshing contrast that keeps the dessert from feeling overly heavy. The buttery graham cracker crust adds a satisfying crunch, creating a harmonious balance of textures in every bite.
In summary, Orange Mascarpone Cheesecake is a luxurious and refreshing dessert that combines the creamy richness of mascarpone cheese with the bright, zesty flavor of fresh oranges. With its buttery graham cracker crust, velvety filling, and elegant presentation, this cheesecake is perfect for any occasion. Whether enjoyed at a festive gathering, a special celebration, or simply as a delightful treat, Orange Mascarpone Cheesecake is sure to impress and satisfy anyone who takes a bite, making it a memorable addition to your dessert repertoire.
Ingredients
For the Hazelnut Crust :
- 1/2 cup (57g) hazelnuts
- 2 cups (171g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter melted
For the Orange Mascarpone Cheesecake:
- (4) 8 ounce blocks (906 g) full-fat cream cheese room temperature
- 8 ounces (226 g) mascarpone cheese room temperature
- 1 and 1/4 cups (249 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 and 1/2 Tablespoons (18 g) orange zest finely grated
- 5 large eggs room temperature
- 3 large egg yolks room temperature
- 1/2 cup (113 ml) orange juice freshly squeezed
- 1/4 cup (57 ml) heavy cream room temperature
- 2 teaspoons all-purpose flour
For the Chocolate Ganache:
- 7 ounces (226 g) 70% dark chocolate finely chopped
- 1 cup (227 ml) heavy cream
- 1 and 1/2 Tablespoons Grand Marnier liqueur
- candied orange slices for garnish, optional
Instructions
For the Hazelnut Crust :
Preheat the oven to 350 degrees (F). Wrap the bottom and sides of a 9″ springform pan with extra wide heavy duty aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Lightly spray the pan with non-stick spray, then set aside.
Place the hazelnuts in the body of a food processor and pulse until the nuts have been completely pulsed to fine crumbs.
In a large bowl combine the hazelnut crumbs, graham cracker crumbs, sugar, and salt. Add in the melted butter and, using a rubber spatula, stir well to combine. Pour crust into the prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides.
Bake for 10 minutes.
Place crust on a cooling rack while you prepare the filling. Reduce oven temperature to 300 degrees (F).
For the Orange Mascarpone Cheesecake :
In the body of a large food processor or in a very large bowl using a handheld electric mixer, beat the softened cream cheese and mascarpone cheese until completely smooth, scraping the bowl as needed.
Add sugar, vanilla, and orange zest and beat smooth, scraping down the sides and bottom of the bowl as needed. On low speed, add in the eggs and yolks, mixing just until incorporated into the batter.
Add in the orange juice and heavy cream and beat on low speed until evenly combined.
Using a rubber spatula, fold in the flour. Use the spatula to scrape the bottom and sides of the bowl a few times to ensure everything is evenly combined. Pour filling into the prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 and ½- inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should still be slightly wiggly.
Remove cake from the oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours. Do not remove the pan until completely cooled!
For the Chocolate Ganache:
Chop the chocolate and place it in a heatproof bowl. Set aside.
Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the hot cream over the chopped chocolate and set aside for 5 minutes. Then vigorously whisk the mixture until smooth and creamy. Whisk in the grand marnier. Allow chocolate to sit for 10 minutes, then pour on top of the chilled cheesecake. Let the chocolate set for 20 minutes, then decorate with candied orange slices, slice and serve.
Allow chocolate to sit for 10 minutes, then pour on top of the chilled cheesecake. Let the chocolate set for 20 minutes, then decorate with candied orange slices, slice and serve.