Orange Mascarpone Cheesecake

Orange Mascarpone Cheesecake with Chocolate Ganache 

🍊 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍊

• For the Hazelnut Crust:

• 🌰 1/2 cup hazelnuts
• 🍪 2 cups graham cracker crumbs
• 🍬 1/3 cup granulated sugar
• 🧂 1/4 tsp salt
• 🧈 1/2 cup unsalted butter, melted

• For the Orange Mascarpone Cheesecake:

• 🧀 (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

• For the Chocolate Ganache:

• 🍫 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 🍊

For the Hazelnut Crust:

1️⃣ 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.

2️⃣ Pulse 1/2 cup 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.

3️⃣ 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:

4️⃣ In a large bowl or food processor, beat cream cheese and mascarpone until smooth. Add sugar, vanilla, and orange zest, beating until combined.

5️⃣ 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.

6️⃣ Pour the filling into the cooled crust and smooth the top.

7️⃣ 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.

8️⃣ Bake for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes.

9️⃣ 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:

🔟 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.

1️⃣1️⃣ Whisk until smooth and stir in Grand Marnier. Let the ganache sit for 10 minutes before pouring it over the chilled cheesecake.

1️⃣2️⃣ Let the ganache set for 20 minutes. Garnish with candied orange slices if desired, then slice and serve.

Enjoy 😉🍊🍊