There’s something undeniably special about cheesecake—it’s that dessert you reach for when you want something luxurious, rich, and deeply satisfying. But this Orange Mascarpone Cheesecake with Chocolate Ganache isn’t just any cheesecake. It’s an elevated twist on the classic, combining the bright, refreshing zing of fresh orange with the smooth, creamy decadence of mascarpone cheese, all crowned with a glossy layer of chocolate ganache that melts on the tongue.
This dessert has the feel of a holiday gathering, a Sunday dinner finale, or a “just because” kind of indulgence. I first fell in love with the flavor combination during a winter trip to the Italian countryside, where citrus trees were heavy with fruit and everything smelled like sweet sunshine in the cold air. Mascarpone, a staple in Italian desserts, paired so naturally with the citrus it felt like magic—and chocolate? Well, that’s just the velvet ribbon tying it all together.
Whether you’re making this for a dinner party, a birthday, or a cozy weekend treat, this cheesecake is designed to impress—without making you feel overwhelmed in the kitchen.
Why You’ll Love This Recipe:
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The Flavor Combination: Bright orange zest and juice meet rich mascarpone and classic cream cheese. It’s citrusy, creamy, and indulgent all at once.
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The Texture: Silky-smooth, slightly airy, and melt-in-your-mouth perfection.
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The Ganache Topping: That glossy, chocolatey finish brings everything together and gives a gorgeous visual contrast.
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Perfect for Special Occasions: Elegant enough for celebrations, simple enough for a sweet treat at home.
INGREDIENTS YOU’LL NEED:
For the Crust:
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2 cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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24 oz cream cheese, softened
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8 oz mascarpone cheese
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1 cup granulated sugar
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1 tablespoon cornstarch
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4 large eggs, at room temperature
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½ cup heavy cream
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1 tablespoon orange zest
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⅓ cup fresh orange juice
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1 teaspoon vanilla extract
For the Chocolate Ganache:
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½ cup heavy cream
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4 oz semi-sweet chocolate, finely chopped
HOW TO MAKE ORANGE MASCARPONE CHEESECAKE WITH CHOCOLATE GANACHE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Crust Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar, then pour in the melted butter. Stir until the mixture resembles wet sand—this part always reminds me of beach days as a kid, when we’d build sandcastles and pack the sand tight to keep everything together. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass or measuring cup to get a smooth, even layer. Bake for about 10 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Filling Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese and mascarpone together until silky smooth—this step is key, so don’t rush it. Add the sugar and cornstarch, and mix until well combined. Then, beat in the eggs one at a time, mixing just until incorporated after each addition.
Next comes the good stuff—pour in the heavy cream, fresh orange juice, orange zest, and vanilla extract. The scent at this point is amazing—like slicing into a fresh orange while standing in a warm bakery. Mix until smooth, but avoid overbeating (we don’t want too much air in the batter).
Step 3: Assemble and Bake Pour the filling over the cooled crust. Give the pan a gentle tap on the counter to release any bubbles. Place the springform pan on a baking sheet (just in case of any leaks) and bake for about 60–70 minutes, or until the edges are set and the center is slightly jiggly. It’s okay if the top looks a little puffed—it will settle as it cools.
Once baked, turn off the oven, crack the oven door, and let the cheesecake rest for an hour. This helps prevent cracking. Then transfer it to the fridge to chill for at least 6 hours, or overnight for best results.
Step 4: Make the Chocolate Ganache When your cheesecake is chilled and ready, it’s time for the ganache. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer—don’t boil it. Pour it over the chopped chocolate in a bowl, let it sit for 2–3 minutes, then stir until smooth and glossy.
Let the ganache cool slightly, then pour it over the top of the cheesecake, letting it drip a little over the edges for a dramatic effect. You can use an offset spatula to help spread it evenly.
HELPFUL TIPS:
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Room Temperature Ingredients: Make sure your cream cheese, mascarpone, and eggs are at room temperature to avoid lumps and ensure a smooth batter.
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Don’t Overmix: Overbeating adds air, which can lead to cracks. Mix until just combined.
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Use a Water Bath (Optional): If you want to prevent any risk of cracking, you can wrap the springform pan in foil and place it in a water bath while baking.
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Chill Time is Essential: Letting the cheesecake chill completely helps it firm up and enhances the flavor.
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For Clean Slices: Dip your knife in hot water and wipe it clean between each slice.
DETAILS:
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Prep Time: 30 minutes
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Cook Time: 1 hour 10 minutes
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Total Time: About 8 hours (including chill time)
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Yield: 12 servings
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Category: Dessert
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Method: Baking
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Cuisine: American / Italian-Inspired
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Diet: Vegetarian
NOTES:
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Freshly squeezed orange juice gives the brightest flavor—avoid bottled juice if possible.
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You can store the cheesecake in the fridge for up to 5 days, or freeze slices individually for up to 2 months.
NUTRITIONAL INFORMATION: (Per Serving – Approximate)
Calories: 460
Fat: 35g
Carbohydrates: 28g
Protein: 6g
Sugar: 20g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use another citrus fruit instead of orange?
Yes! Lemon or even blood orange would work beautifully, though the flavor will be different. Just be sure to adjust the sugar if needed depending on the fruit’s tartness.
Is it okay to skip the ganache?
Absolutely. The cheesecake stands well on its own, but the ganache takes it to another level in both flavor and presentation.
Can I make this ahead of time?
Yes! This cheesecake actually tastes better the next day, so it’s perfect for preparing in advance.
STORAGE INSTRUCTIONS:
Store any leftovers tightly covered in the refrigerator for up to 5 days. If you want to freeze the cheesecake, slice it first and wrap individual pieces tightly in plastic wrap and foil. Store in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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CONCLUSION
This Orange Mascarpone Cheesecake with Chocolate Ganache is more than just a dessert—it’s a celebration in every slice. It brings together bold flavors, creamy textures, and a touch of indulgence that makes any occasion feel extra special. Whether you’re a seasoned baker or just dipping your toes into the world of cheesecakes, this recipe is approachable, impressive, and always worth the effort.
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Orange Mascarpone Cheesecake with Chocolate Ganache
Description
There’s something undeniably special about cheesecake—it’s that dessert you reach for when you want something luxurious, rich, and deeply satisfying. But this Orange Mascarpone Cheesecake with Chocolate Ganache isn’t just any cheesecake. It’s an elevated twist on the classic, combining the bright, refreshing zing of fresh orange with the smooth, creamy decadence of mascarpone cheese, all crowned with a glossy layer of chocolate ganache that melts on the tongue.
This dessert has the feel of a holiday gathering, a Sunday dinner finale, or a “just because” kind of indulgence. I first fell in love with the flavor combination during a winter trip to the Italian countryside, where citrus trees were heavy with fruit and everything smelled like sweet sunshine in the cold air. Mascarpone, a staple in Italian desserts, paired so naturally with the citrus it felt like magic—and chocolate? Well, that’s just the velvet ribbon tying it all together.
Whether you’re making this for a dinner party, a birthday, or a cozy weekend treat, this cheesecake is designed to impress—without making you feel overwhelmed in the kitchen.
Ingredients
For the Crust:
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
8 oz mascarpone cheese
1 cup granulated sugar
1 tablespoon cornstarch
4 large eggs, at room temperature
½ cup heavy cream
1 tablespoon orange zest
⅓ cup fresh orange juice
1 teaspoon vanilla extract
For the Chocolate Ganache:
½ cup heavy cream
4 oz semi-sweet chocolate, finely chopped
Instructions
Step 1: Prepare the Crust Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar, then pour in the melted butter. Stir until the mixture resembles wet sand—this part always reminds me of beach days as a kid, when we’d build sandcastles and pack the sand tight to keep everything together. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass or measuring cup to get a smooth, even layer. Bake for about 10 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Filling Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese and mascarpone together until silky smooth—this step is key, so don’t rush it. Add the sugar and cornstarch, and mix until well combined. Then, beat in the eggs one at a time, mixing just until incorporated after each addition.
Next comes the good stuff—pour in the heavy cream, fresh orange juice, orange zest, and vanilla extract. The scent at this point is amazing—like slicing into a fresh orange while standing in a warm bakery. Mix until smooth, but avoid overbeating (we don’t want too much air in the batter).
Step 3: Assemble and Bake Pour the filling over the cooled crust. Give the pan a gentle tap on the counter to release any bubbles. Place the springform pan on a baking sheet (just in case of any leaks) and bake for about 60–70 minutes, or until the edges are set and the center is slightly jiggly. It’s okay if the top looks a little puffed—it will settle as it cools.
Once baked, turn off the oven, crack the oven door, and let the cheesecake rest for an hour. This helps prevent cracking. Then transfer it to the fridge to chill for at least 6 hours, or overnight for best results.
Step 4: Make the Chocolate Ganache When your cheesecake is chilled and ready, it’s time for the ganache. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer—don’t boil it. Pour it over the chopped chocolate in a bowl, let it sit for 2–3 minutes, then stir until smooth and glossy.
Let the ganache cool slightly, then pour it over the top of the cheesecake, letting it drip a little over the edges for a dramatic effect. You can use an offset spatula to help spread it evenly.
Notes
-
Freshly squeezed orange juice gives the brightest flavor—avoid bottled juice if possible.
-
You can store the cheesecake in the fridge for up to 5 days, or freeze slices individually for up to 2 months.