Orange Mascarpone Cheesecake with Nilla Wafer Crust

This recipe was adapted from one by executive chef Diego Rodriguez, who serves this ever-popular cheesecake at his restaurant Proof in Des Moines, Iowa.

“Light and creamy, the orange zest balances the rich mascarpone cheese, and the crisp wafer crust ties it all together,” Rodriguez says.

Orange Mascarpone Cheesecake with Nilla Wafer Crust

Yields: about 12 servings

Nilla Wafer Crust

35 Nilla wafer cookies4½ Tbsp butter¼ cup packed brown sugar¼ tsp ground cinnamon1 pinch saltnonstick cooking spray

Orange Mascarpone Filling

2 packages (8 oz each) cream cheese, softened4 large eggs1 can (14 oz) sweetened condensed milk2 oranges, zested (about 1 Tbsp)½ cup mascarpone cheese (4 oz)½ cup whole milk1 tsp vanilla extract1 pinch salt

Prepare crust: Preheat oven to 350ºF. In food processor with knife blade attached, add cookies and process until crumbs form. You want 1¼ cups crumbs.

In microwave-safe bowl, add butter; heat on high 1 minute or until butter melts. Add crumbs, brown sugar, cinnamon and salt, and stir until well-combined.

Spray bottom and sides of 9-inch springform pan with nonstick cooking spray. Press crumb mixture evenly on bottom of pan. Bake 10 minutes. Cool crust while preparing filling. Do not turn off oven.

In large bowl, with mixer at medium speed, beat cream cheese 4 to 5 minutes or until creamy, occasionally scraping sides of bowl. Add eggs and beat 2 minutes or until well-combined, scraping bowl once. Add remaining filling ingredients. With mixer on low speed, beat until blended. Gradually increase speed to medium-high and beat 4 to 5 minutes or until few lumps remain, scraping sides of bowl once halfway through mixing. Pour batter into cooled crust. Bake at 350ºF for 40 to 45 minutes or until cheesecake jiggles slightly in center.

Cool cheesecake completely at room temperature, then cover and refrigerate at least 4 hours or up to 2 days before serving.

Editor’s note: If using a 10-inch springform pan, increase crust ingredients by one-fourth and reduce baking time to 35 to 40 minutes.