Mascarpone cheesecake with orange and raspberries is a refined twist on the classic dessert. The mascarpone gives it a silky, creamy texture, while the orange zest adds a fragrant citrus note. Fresh raspberries add color and tang, balancing the richness beautifully. This dessert is perfect for special occasions or a fresh take on cheesecake. Serves 8.
Ingredients
For the Crust
1½ cups digestive biscuits or graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
A pinch of salt
For the Filling
250g mascarpone cheese
250g cream cheese (softened)
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 orange
Juice of half an orange (about 2 tablespoons)
2 tablespoons all-purpose flour
For Topping
1 cup fresh raspberries
1 tablespoon orange zest or curls (optional)
Icing sugar for dusting (optional)
Instructions
1. Prepare the Crust
Preheat oven to 160°C (320°F).
Mix biscuit crumbs, sugar, melted butter, and salt until combined.
Press into the base of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool slightly.
2. Make the Filling
In a mixing bowl, beat mascarpone and cream cheese until smooth.
Add sugar, orange zest, orange juice, vanilla, and flour. Mix until creamy.
Add eggs one at a time, mixing gently to keep the batter smooth but not over-whipped.
3. Bake the Cheesecake
Pour the filling over the baked crust.
Bake for 45–50 minutes until edges are set and the center is slightly jiggly.
Turn off oven, crack the door, and let it cool inside for 30 minutes to prevent cracking.
Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
4. Add the Topping
Before serving, top the cheesecake with fresh raspberries and sprinkle with extra orange zest.
Dust lightly with icing sugar if you like a decorative touch.
Tips
Use room temperature cheeses for a smooth filling
Don’t overmix the batter—it can cause cracks
Chill well for the best texture and clean slices
This cheesecake is creamy, citrusy, and bursting with berry brightness.
