Description
A creamy and rich cheesecake combining mascarpone cheese and fresh orange juice, topped with a decadent chocolate ganache.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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).
- In a large bowl or food processor, beat cream cheese and mascarpone until smooth. Add sugar, vanilla, and orange zest, beating until combined.
- 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.
- Pour the filling into the cooled crust and smooth the top.
- 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.
- Bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes.
- 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.
- 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.
- Whisk until smooth and stir in Grand Marnier. Let the ganache sit for 10 minutes before pouring it over the chilled cheesecake.
- 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