Mascarpone Cheesecake with Orange & Amaretto
This mascarpone cheesecake is one of my favorite desserts to make for the holidays or any special occasion! It's rich, creamy, and has a velvety filling thanks to the mascarpone. The orange zest and amaretto pair so well together, especially with the almond cookie crust. It's just the best!
Ingredients
Almond Cookie Crust
- 3.5 ounces almond cookies (1 1/2 cups crumbs)
- 1/2 cup slivered almonds, toasted
- Pinch of Kosher salt
- 1/4 cup unsalted butter, melted & slightly cooled
Mascarpone Filling
- 1/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 16 ounces mascarpone cheese, room temperature
- 16 ounces cream cheese, room temperature
- 1 1/2 cups sour cream
- 1 Tablespoon orange zest (about 1 large orange)
- 2 Tablespoons amaretto liqueur
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Decoration
- Cookie crumbs, toasted almonds, and/or whipped cream, for serving
Equipment
- 10-inch springform pan
- Food processor (optional)
Instructions
Almond Cookie Crust
- Grease a 10-inch springform pan with neutral oil or baking spray. Preheat the oven to 350°F.
- Place the almond cookies, almonds, and a pinch of Kosher salt in the bowl of a food processor. Pulse a few times until you have fine crumbs. (Alternatively, place the cookies, almonds, and salt in a zipper bag and use a rolling pin or wooden spoon to crush the cookies and almonds).
- While the food processor is running, pour the melted butter into the bowl until the crust forms. It should stick together when you give it a squeeze.
- Tip the crust mixture into the bottom of the prepared springform pan. Using your hands and/or the bottom of a drinking glass or measuring cup, evenly press the mixture into the bottom of the pan to form the crust. (Don't compact it too much or it'll be difficult to cut!) Bake for 7-8 minutes until it's toasty and golden brown. Let it cool while you make the filling.
Mascarpone Filling
- Lower the oven temperature to 325°F. Place a metal 9x13 pan on the bottom rack of your oven. Then, place a rack in the center of the oven. Start boiling a kettle of water.
- Place the unsalted butter and sugar in the bowl of a stand mixer. (You can also use a hand mixer.) Beat until the mixture is combined, about 1 minute. Then, mix in the mascarpone and cream cheese until it's smooth, scraping the sides every once in a while to prevent lumps.
- Add the sour cream and beat until everything is thoroughly combined. Add the orange zest, amaretto, and vanilla, and beat until the mixture is creamy and doesn't have any lumps.
- Next, add the eggs one at a time, beating just until the filling is combined. Don't over-mix the filling or it could cause the top of the cheesecake to crack. Pour the cheesecake filling over the cooled crust.
- Once the water is boiling, carefully pour it into the 9x13 pan on the bottom rack until it's at least 1 inch full. Immediately place the cheesecake on the middle rack and shut the oven door. Bake for 50-55 minutes, just until the edges are set and the middle is still a bit jiggly. (The cheesecake could take up to 1 hour and 5 minutes depending on the accuracy of your oven.)**
- Once the cheesecake is baked, turn off your oven, crack the oven door, and let the cheesecake cool for an hour. Then, remove the cheesecake from the oven and let it cool on a wire rack at room temperature for another hour. Wrap the cheesecake with plastic wrap (or a reusable bowl cover) and let it chill in the fridge for at least 4 hours until it's fully set. I usually let it set overnight.
Decoration & Assembly
- Remove the cheesecake from the fridge and decorate with cookie crumbs, toasted almonds, and/or whipped cream, if desired. Slice and serve!
Notes
Pull your filling ingredients out of the fridge about 30-60 minutes before you make the recipe. Room-temp ingredients will prevent lumps and cracks.
Don't open the oven too much. Drafts can cause the top to crack.
If the top is browning too much, just tent it with foil. The cheesecake will be a little brown on the edges but shouldn't be dark brown or burnt.
Run a knife around the edge of the pan before you release the sides of the springform. Otherwise, the cheesecake could stick and split!
For clean edges, slice the cheesecake when it's cold. Dip a sharp knife into a cup of hot water, wipe it off with a clean towel, and slice. Rewarm the knife with each cut for pretty, clean slices.
This cheesecake will make 8 large or 12 small servings.
Serving: 1slice, Calories: 711kcal, Carbohydrates: 50.8g, Protein: 14.5g, Fat: 51.2g, Saturated Fat: 29.1g, Cholesterol: 209mg, Sodium: 435mg, Potassium: 265mg, Fiber: 1.3g, Sugar: 37.5g, Calcium: 196mg, Iron: 2mg
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