Orange Mascarpone Cheesecake with Chocolate Ganache

Orange Mascarpone Cheesecake with Chocolate Ganache

Are you looking for a dessert that combines rich flavors and a creamy texture? Look no further than the Orange Mascarpone Cheesecake with Chocolate Ganache! This delightful cheesecake is sure to impress with its vibrant orange flavor and luscious chocolate topping. It’s perfect for celebrations or a special family dinner.

Why Make This Recipe

This cheesecake stands out for its unique combination of mascarpone cheese and fresh orange juice, creating a light yet rich flavor profile. The hazelnut crust adds a nutty crunch that pairs beautifully with the creamy filling, while the chocolate ganache adds a touch of decadence. It’s a dessert that combines elegance and comfort, making it a wonderful choice for any occasion!

How to Make Orange Mascarpone Cheesecake with Chocolate Ganache

Making this cheesecake is easier than you might think! Follow these simple steps to create a delicious dessert that everyone will love.

Ingredients

• 1/2 cup hazelnuts
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 4 (8 oz) blocks full-fat cream cheese, room temperature
• 8 oz mascarpone cheese, room temperature
• 1 1/4 cups granulated sugar
• 2 tsp pure vanilla extract
• 1 1/2 tbsp orange zest, finely grated
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1/2 cup freshly squeezed orange juice
• 1/4 cup heavy cream, room temperature
• 2 tsp all-purpose flour
• 7 oz 70% dark chocolate, finely chopped
• 1 cup heavy cream
• 1 1/2 tbsp Grand Marnier liqueur
• Candied orange slices (optional, for garnish)

Directions

For the Hazelnut Crust:

1. Preheat the oven to 350°F (175°C). Wrap the bottom and sides of a 9" springform pan with heavy-duty foil to prevent water from seeping in during baking. Spray the pan lightly with non-stick spray.
2. Pulse hazelnuts in a food processor until finely ground. In a large bowl, mix hazelnut crumbs, graham cracker crumbs, sugar, and salt. Stir in melted butter.
3. Press the crumb mixture into the pan, pressing it up the sides. Bake for 10 minutes, then cool on a rack. Lower oven temperature to 300°F (150°C).

For the Orange Mascarpone Cheesecake:
4. In a large bowl or food processor, beat cream cheese and mascarpone until smooth. Add sugar, vanilla, and orange zest, beating until combined.
5. Add eggs and yolks one at a time, mixing on low speed. Stir in orange juice and heavy cream. Fold in flour gently to avoid overmixing.
6. Pour the filling into the cooled crust and smooth the top.
7. Place the cheesecake pan inside a large, deep pan. Fill the pan with 2 1/2 inches of hot water to create a water bath.
8. Bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes.
9. Remove the cheesecake from the oven, run a knife around the edges, and cool completely on a rack. Chill for at least 6 hours before removing from the pan.

For the Chocolate Ganache:
10. Heat the cream in a small saucepan until it boils. Pour over the chopped chocolate in a heatproof bowl and let sit for 5 minutes.
11. Whisk until smooth and stir in Grand Marnier. Let the ganache sit for 10 minutes before pouring it over the chilled cheesecake.
12. Let the ganache set for 20 minutes. Garnish with candied orange slices if desired, then slice and serve.

How to Serve Orange Mascarpone Cheesecake with Chocolate Ganache

Serve this cheesecake chilled, straight from the fridge. You can slice it into wedges and place each slice on a plate. Garnish with a candied orange slice or a drizzle of leftover ganache for an elegant touch.

How to Store Orange Mascarpone Cheesecake with Chocolate Ganache

Leftover cheesecake can be stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh for about 5 days.

Tips to Make Orange Mascarpone Cheesecake with Chocolate Ganache

• Make sure all dairy ingredients are at room temperature for a smoother batter.
• To avoid cracks, do not overmix the cheesecake filling.
• If you lack Grand Marnier, you can substitute it with orange juice or another orange liqueur.

Variation

You can try using different nuts for the crust, like pecans or almonds, or change the flavor of the ganache by using milk chocolate instead of dark chocolate for a sweeter taste.

FAQs

1. Can I use a different cheese instead of mascarpone?

   • You can substitute mascarpone with cream cheese, but the flavor and texture will be slightly different.

2. How can I make this cheesecake gluten-free?

   • Use gluten-free graham cracker crumbs for the crust.

3. Can I freeze the cheesecake?

   • Yes, you can freeze it! Just wrap it tightly in plastic wrap and foil. Thaw it in the fridge before serving.

With its creamy texture and delightful flavors, this Orange Mascarpone Cheesecake with Chocolate Ganache is sure to be a hit at your next gathering! Enjoy your baking!

Orange Mascarpone Cheesecake with Chocolate Ganache

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• Author: olivia
• Total Time: 130 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A creamy and rich cheesecake combining mascarpone cheese and fresh orange juice, topped with a decadent chocolate ganache.

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Ingredients

Scale 1x2x3x

• 1/2 cup hazelnuts
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 4 (8 oz) blocks full-fat cream cheese, room temperature
• 8 oz mascarpone cheese, room temperature
• 1 1/4 cups granulated sugar
• 2 tsp pure vanilla extract
• 1 1/2 tbsp orange zest, finely grated
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1/2 cup freshly squeezed orange juice
• 1/4 cup heavy cream, room temperature
• 2 tsp all-purpose flour
• 7 oz 70% dark chocolate, finely chopped
• 1 cup heavy cream
• 1 1/2 tbsp Grand Marnier liqueur
• Candied orange slices (optional, for garnish)

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Instructions

1. Preheat the oven to 350°F (175°C). Wrap the bottom and sides of a 9″ springform pan with heavy-duty foil to prevent water from seeping in during baking. Spray the pan lightly with non-stick spray.
2. Pulse hazelnuts in a food processor until finely ground. In a large bowl, mix hazelnut crumbs, graham cracker crumbs, sugar, and salt. Stir in melted butter.
3. Press the crumb mixture into the pan, pressing it up the sides. Bake for 10 minutes, then cool on a rack. Lower oven temperature to 300°F (150°C).
4. In a large bowl or food processor, beat cream cheese and mascarpone until smooth. Add sugar, vanilla, and orange zest, beating until combined.
5. Add eggs and yolks one at a time, mixing on low speed. Stir in orange juice and heavy cream. Fold in flour gently to avoid overmixing.
6. Pour the filling into the cooled crust and smooth the top.
7. Place the cheesecake pan inside a large, deep pan. Fill the pan with 2 1/2 inches of hot water to create a water bath.
8. Bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes.
9. Remove the cheesecake from the oven, run a knife around the edges, and cool completely on a rack. Chill for at least 6 hours before removing from the pan.
10. Heat the cream for the ganache in a small saucepan until it boils. Pour over the chopped chocolate in a heatproof bowl and let sit for 5 minutes.
11. Whisk until smooth and stir in Grand Marnier. Let the ganache sit for 10 minutes before pouring it over the chilled cheesecake.
12. Let the ganache set for 20 minutes. Garnish with candied orange slices if desired, then slice and serve.

Notes

Ensure all dairy ingredients are at room temperature for a smoother batter. To avoid cracks, do not overmix the cheesecake filling.

• Prep Time: 30 minutes
• Cook Time: 100 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 200mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 125mg

Keywords: cheesecake, dessert, chocolate ganache, orange, mascarpone