At home we love cheesecakes, and today I made a baked orange and mascarpone cheesecake. The enveloping taste of mascarpone pairs well with the aroma and fragrance of fresh orange. Perfect for a snack or a delicious dessert. If you also love cheesecakes

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Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 10/12 slices
Cooking methods: Oven
Cuisine: American
Seasonality: Autumn, Winter

Ingredients

10 oz whole wheat cookies
6 oz butter
2 eggs
3/4 cup sugar
16 oz mascarpone
16 oz robiola
1 orange
1 orange
as needed powdered sugar

Tools

1 Bowl
1 Mixing Bowl
1 Springform Pan
1 Spatula

Preparation of Baked Orange and Mascarpone Cheesecake

Melt the butter in the microwave for about 40/50 seconds.
In the meantime, put the whole wheat cookies in a freezer bag and crush them into a fine powder with a rolling pin.
Once they are nicely crumbled, pour in the melted butter and mix with a spatula.
Line the bottom of a 9.06/9.45 in springform pan with a sheet of parchment paper and pour in the cookie and butter mixture.
Compact well the base of the baked orange and mascarpone cheesecake and place it in the fridge.
Now let’s move on to the filling of the cheesecake.
Beat the eggs with the sugar using a mixer or a whisk.
When they are nice and foamy, add the mascarpone and robiola, then beat until you get a smooth and homogeneous cream.
Add the grated zest of an orange to the cream and mix.
Remove the cheesecake base from the fridge and pour the mascarpone cream over it.
Bake in a preheated oven at 356°F for 40/45 minutes.
If you see the top darkening too much, cover it with aluminum foil and finish baking.
Once the cheesecake has cooled, garnish it with orange slices and powdered sugar.
Et voilà… now you can serve your baked orange and mascarpone cheesecake.