Crust- 1c slivered almonds, lightly toasted
- 1c graham cracker crumbs
- 3T brown sugar
- 3T butter melted and cooled
- 1T orange zest
Filling
- 4 8oz containers of Vermont Mascarpone
- 11/4 c Sugar
- 2T Grand Marnier or orange flavored liquor
- 1T orange zest
- 1t vanilla extract
- 4 large eggs
- 2 egg yolks
Preheat the Oven to 350° F
Tightly wrap the outside of a 9 inch springform pan with foil and set aside. Prepare the crust by placing the almonds, graham cracker crumbs, brown sugar, butter and orange zest in a food processor and pulse until it is the texture of rough cornmeal. Press crumb mixture into bottom of the pan and 1/3 of the way up the sides of the pan. Bake until light brown 10-12 minutes. Cool to room temp.
For the Filling:
Using an electric mixer beat the mascarpone and sugar on medium for just a few minutes until light and fluffy. Continue to mix on low adding the eggs one by one until incorporated then add the Grand Marnier and vanilla. Scrape down the sides with a rubber spatula and mix on medium for 30 seconds. Pour filling into pan with cooled crust and place in a large roasting pan. Pour enough warm water in the roasting pan to come halfway the sides of the springform pan. Bake at 350° for 1 hour and 15 minutes. Turn off the oven and leave cheesecake in the oven with the door ajar for 1 more hour. Remove from oven and finish cooling cheesecake on a wire rack to room temperature. Refrigerate for at least 8 hours before serving.
Optional: Drizzle with chocolate sauce or ganache.
