Orange Mascarpone Cheesecake with Chocolate
A delightful blend of creamy mascarpone, tangy orange, and rich chocolate ganache, perfect for any dessert lover.
Servings 12 servings
Calories 320kcal
Ingredients
For the crust
- 1.5 cups crushed graham crackers Provides a crispy, buttery base.
- 0.25 cups melted butter Binds the crust together.
For the filling
- 8 oz mascarpone cheese Softened for creaminess.
- 1 cup cream cheese Softened; adds tang and structure.
- 0.5 cups sugar Balances the flavors.
- 2 eggs Helps set the filling.
- 0.5 cups fresh orange juice Infuses the cheesecake with citrus flavor.
- 1 zest of orange Enhances orange flavor.
- 0.5 tsp vanilla extract Enhances the flavor profile.
For the ganache
- 0.5 cups dark chocolate chips For rich chocolate flavor.
- 0.25 cups heavy cream Creates a silky ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers and melted butter until they resemble wet sand.
- Press this mixture firmly into the bottom of a springform pan and bake for about 8 minutes.
Making the Filling
- In a large mixing bowl, beat together the mascarpone cheese, cream cheese, and sugar until smooth and creamy.
- Add the eggs one at a time, mixing until fully incorporated after each addition.
- Next, add the fresh orange juice, zest, and vanilla extract, mixing until velvety.
- Pour the cheesecake filling over the par-baked crust and smooth the top.
- Bake at 325°F (160°C) for 45-50 minutes, until the edges are set but the center is slightly jiggly.
- Allow it to cool at room temperature before refrigerating for at least four hours, or overnight.
Preparing the Ganache
- Heat the heavy cream over medium heat until simmering.
- Remove from heat and stir in the dark chocolate chips until melted and smooth.
Serving
- Drizzle the ganache over the chilled cheesecake before serving.
Notes
Use room temperature ingredients for a smoother filling and avoid overmixing once the eggs are added to prevent cracks.