Orange Mascarpone Cheesecake
Orange Mascorpone CheeseCake is one of those “back pocket” desserts that I always like to have on hand. It freezes well, and you can even slice it frozen and re-freeze what you don’t use. I have my favorite NY Cheesecake recipe that I’ve used for years, and it’s a no-fail, but when I was living in Italy, I didn’t have the same access to graham crackers and cream cheese as I did at home, so I had to do a little improvising. That’s when I stumbled upon this recipe for a Mascarpone Cheesecake. This was something I always had on hand – mascarpone is pretty much a staple in Tuscan homes, and much less expensive than it is here. But if you’re looking for something different, give this a try. It is light and delicious, and lovely served with fresh berries tossed in sugar!
A few tips to making a successful Orange Mascorpone CheeseCake:
🔹Always start with room temperature cream cheese and beat the cream cheese until very smooth and before adding any other ingredients.
🔹Have your eggs at room temperature
🔹Using the zest from fresh limes, oranges or lemons is what will give your cheesecake a flavor boost. Zest contains the essential oils, which adds the depth of flavor without the tartness and “liquidity” of juice.
🔹Wrap the bottom of the pan in aluminum foil and cook the cheesecake in a water bath to prevent cracking, just make sure you have a tight fitting springform pan to do this, otherwise the water will leak in. You can also bake cheesecake without a water bath, but use a lower temperature oven.
🔹When the baking time is up, turn off the oven and let the cheesecake just sit for an hour or so. This helps the cheesecake to set up well.
🔹If not using right away, remove the spring form pan sides and wrap tightly in plastic wrap, leaving the bottom of the pan on, and freeze.
🔹After a day, you can remove the pan bottom and re-wrap the cheesecake.
🔹Slice your pieces while still frozen and put the rest back in the freezer.
Ingredients for Orange Mascorpone CheeseCake :
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 Orange Mascorpone CheeseCake :
For the Hazelnut Crust :
1. 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.
2. Place the hazelnuts in the body of a food processor and pulse until the nuts have been completely pulsed to fine crumbs.
3. 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.
4. Bake for 10 minutes.
5. Place crust on a cooling rack while you prepare the filling. Reduce oven temperature to 300 degrees (F).
For the Orange Mascorpone CheeseCake :
1. 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.
2. 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.
Orange Mascorpone CheeseCake
3. Add in the orange juice and heavy cream and beat on low speed until evenly combined.
4. 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.
5. 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.
6. 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.
7. 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 in Orange Mascorpone CheeseCake:
1. Chop the chocolate and place it in a heatproof bowl. Set aside.
2. 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.
3. 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.
And here your yummilicious Cheesecake is Ready Hope you Like the Recipe 💕
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