Orange Mascarpone Cheesecake

 

Orange Mascarpone Cheesecake 

Ingredients :

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For the Hazelnut Crust :

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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.