Orange Mascarpone Cheesecake with Chocolate Ganache
Ingredients
For the Crust:
2 cups chocolate cookie crumbs (Oreo or chocolate graham crackers) 5 tablespoons unsalted butter, meltedFor the Cheesecake Filling:
16 oz (450g) cream cheese, softened 8 oz (225g) mascarpone cheese, softened 3/4 cup granulated sugar 3 large eggs 1/4 cup sour cream 2 tablespoons cornstarch Zest of 1 orange 2 tablespoons fresh orange juice 1 teaspoon vanilla extractFor the Chocolate Ganache:
1 cup semi-sweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon unsalted butterFor the Topping:
Whipped cream Orange slices Caramel drizzle (optional) Cocoa powder for dustingInstructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix chocolate cookie crumbs with melted butter until combined.
Press the mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then remove and let cool while preparing the filling.Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and mascarpone together until smooth. Add sugar and mix until well incorporated. Mix in eggs, one at a time, beating after each addition. Stir in sour cream, cornstarch, orange zest, orange juice, and vanilla extract. Mix until smooth.
Pour the filling over the cooled crust and smooth the top.Step 3: Bake the Cheesecake
Wrap the outside of the springform pan with foil and place it in a large baking dish. Fill the dish with hot water halfway up the sides of the pan (water bath method). Bake for 50-55 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight.