Ingredients
For the Hazelnut Crust :
1/2 cup (57g) hazelnuts
2 cups (171g) graham cracker crumbs
1/3 cup (67g) granulated sugar
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter melted
For the Orange Mascarpone Cheesecake:
(4) 8 ounce blocks (906 g) full-fat cream cheese room temperature
8 ounces (226 g) mascarpone cheese room temperature
1 and 1/4 cups (249 g) granulated sugar
2 teaspoons pure vanilla extract
1 and 1/2 Tablespoons (18 g) orange zest finely grated
5 large eggs room temperature
3 large egg yolks room temperature
1/2 cup (113 ml) orange juice freshly squeezed
1/4 cup (57 ml) heavy cream room temperature
2 teaspoons all-purpose flour
For the Chocolate Ganache:
7 ounces (226 g) 70% dark chocolate finely chopped
1 cup (227 ml) heavy cream
1 and 1/2 Tablespoons Grand Marnier liqueur
candied orange slices for garnish, optional
Instructions
For the Hazelnut Crust :
Preheat the oven to 350 degrees (F). Wrap the bottom and sides of a 9″ springform pan with extra wide heavy duty aluminum foil.
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