Orange Mascarpone with Ganache

This orange mascarpone cheesecake brings together the bright citrus notes of orange with the velvety richness of mascarpone, all crowned with a decadent chocolate ganache. The combination creates an elegant dessert that balances creamy, tangy, and rich chocolate flavors in every bite.

I first created this recipe for my mother's birthday celebration, and it's become our most requested dessert for family gatherings. The orange-chocolate combination reminds me of those chocolate oranges we'd get during the holidays, but in a much more sophisticated form.

Ingredients

• Graham cracker crumbs: Create a classic crust that complements the creamy filling without competing with the delicate flavors
• Mascarpone cheese: Provides a richer, smoother texture than traditional cream cheese while offering a subtler flavor profile
• Fresh orange juice and zest: Infuse the cheesecake with authentic citrus notes that artificial flavoring simply cannot match
• Sour cream: Adds tanginess and helps create that perfect cheesecake texture
• Heavy cream and quality semi sweet chocolate chips: Form a ganache with the ideal balance of sweetness and richness

Step-by-Step Instructions

Prepare the crust:

Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of your springform pan, using the bottom of a measuring cup to create an even layer. The crust should be compact to prevent crumbling when sliced.

Create the filling:

Beat mascarpone cheese until completely smooth before adding sugar. This prevents lumps that won't disappear during baking. Add eggs one at a time, allowing each to fully incorporate before adding the next. Gently fold in orange juice, zest, sour cream, and vanilla until just combined. Overmixing incorporates too much air, which can cause cracks.

Bake with care:

Pour the filling onto the crust and bake in a 325°F oven. The lower temperature prevents the cheesecake from rising too quickly and then collapsing. Look for a slight jiggle in the center when done about the size of a silver dollar. The cheesecake will continue to set as it cools.

Perfect the ganache:

Heat heavy cream just until bubbles form around the edges. Pour over chocolate chips and let sit for 2 minutes before stirring. This allows the chocolate to begin melting without risk of seizing. Stir gently until completely smooth, then allow to cool slightly before pouring over the chilled cheesecake.

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The orange zest is truly the secret weapon in this recipe. I always keep a microplane zester in my drawer specifically for citrus desserts because it extracts the fragrant oils without the bitter pith. My aunt Clara first taught me about using orange with chocolate when I was twelve, and it's been my favorite flavor combination ever since.

Preventing Cracks

The most common issue with cheesecakes is surface cracking. Avoid this by never opening the oven door during baking and turning off the heat when the cheesecake is still slightly jiggly in the center. Allow it to cool in the oven with the door cracked open for about an hour before removing it. The gentle temperature decline prevents the dramatic contraction that causes cracks. Even if cracks do form, the ganache topping will hide them perfectly.

Make Ahead Options

This cheesecake actually improves with time in the refrigerator. You can make the entire dessert up to three days before serving. Keep it covered in the refrigerator but wait to add the ganache until 4 hours before serving for the most beautiful presentation. For longer storage, you can freeze the baked cheesecake without ganache for up to a month. Thaw overnight in the refrigerator before topping with freshly made ganache.

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Serving Suggestions

While this cheesecake is stunning on its own, consider adding a few special touches when presenting. A light dusting of cocoa powder creates an elegant contrast with the shiny ganache. Candied orange slices make an impressive garnish that hints at the flavor inside. For a complete dessert experience, offer small glasses of Grand Marnier or orange liqueur alongside each slice. The cheesecake pairs beautifully with after dinner coffee, especially espresso that cuts through the richness.

Frequently Asked Questions

→ Can I use a different type of crust for this dessert?

Yes, you can use alternatives like crushed digestive biscuits, chocolate cookies, or even a nut-based crust for unique flavors.

→ Can I substitute mascarpone cheese?

If mascarpone is unavailable, you can use cream cheese, but the texture and flavor may slightly differ. Mix with a dash of heavy cream for a smoother result.

→ How can I ensure my ganache is smooth?

Warm the cream until just simmering and let it sit over the chocolate chips for a few minutes before stirring. Whisk gently until glossy and smooth.

→ How long does this dessert need to chill before serving?

The cheesecake should chill in the refrigerator for a minimum of 4 hours, but overnight chilling is recommended for the best texture and flavor.

→ Can I make the ganache in advance?

Yes, you can prepare ganache a day ahead. Store it in the fridge and gently warm it before spreading over the dessert.