Valencia Orange Cheesecake with Caramelized Gingersnap Crust

This light and fluffy no bake cheesecake, flavored with orange and topped with spicy caramelized gingersnap crumbles, is the perfect dessert for the upcoming holiday season.

For the cheesecakes -

8 ounces cream cheese, room temperature
8.8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, divided
grated zest of 1 valencia orange
2 tbsp freshly squeezed valencia orange juice
1/4 teaspoon kosher salt
1 cup heavy whipping cream, chilled

For the candied oranges and syrup -

2 valencia oranges
3/4 cup sugar
1 tablespoon half and half

For the caramelized gingersnap crust -

1/2 cup sugar
4 tablespoons unsalted butter
1 cup finely crushed gingersnaps

Directions -

1. Prepare four 8-ounce ramekins by lining with a large square of plastic wrap. Set aside.
2. Mix cream cheese, mascarpone cheese, 1/2 cup confectioner’s sugar, zest and juice, and kosher salt in a small bowl until smooth.
3. In medium bowl, whisk heavy whipping cream just until stiff peaks form. Stir 1/3 whipped cream into cheese mixture to lighten. Scrape lightened cheese mixture into bowl of whipped cream and gently fold just until combined. Divide evenly between prepared ramekins; cover with overhanging plastic wrap and refrigerate overnight.

Candied oranges and syrup -

4. Slice two 1/4 inch slices from one of the oranges. Juice the remaining oranges – add extra water to make 1 cup.
5. In a 2 quart saucepan, add juice and sugar. Bring to a boil over medium heat, stirring to combine sugar with liquid. Let boil for 5 minutes. Add both orange slices and continue boiling for 10 minutes, reducing heat if boiling too much (you’re looking for a gentle boil). After 10 minutes, turn orange slices over and continue cooking for another 10 minutes.
6. Turn orange slices out onto a parchment lined plate. Place in the refrigerator to cool. Pour syrup into container and set aside.

Caramelized gingersnap crust -

7. Pour sugar in a 2 quart saucepan. Over medium heat, cook until sugar turns amber, about 5-10 minutes, stirring if necessary. Carefully add butter, 1 tablespoon at a time, whisking to combine with caramel. After all the butter is added, pour in gingersnap crumbs and stir to combine. Lower heat to medium low and stir crumbs until the mixture feels sandy, about 3-5 minutes. Pour out onto a parchment lined plate and refrigerate to harden.

To plate -

8. Unwrap tops of cheesecake. Place plate over ramekin and turn over. Thump bottoms of ramekins and gently pull up (if cheesecake won’t release, carefully tug plastic wrap down). Break up gingersnap crumbs with a fork. Carefully top each cheesecake with 1/4 cup crumbs, pressing gently to adhere. Slice candied oranges into quarters, and each quarter into halves. Place two pieces on top of the crumbs. To garnish plate, carefully dollop syrup around cheesecake (reheat syrup for 15 seconds if necessary).