Chocolate Mascarpone Cheesecake Recipe

I’ve usually desired to attempt to make mascarpone cheesecake and I finally created this Chocolate Mascarpone Cheesecake Recipe.

Even my Tiramisu Cheesecake recipe is made without mascarpone.

Chocolate Mascarpone Cheesecake Recipe

Prep time


Cooking time


Total time




  •  3 tbsp melted butter

  •  16 oz cream cheese — at room temperature

  •  1 1/2 cups oreo cookie crumbs — about 20 cookies

  • 1/4 cup heavy cream

  •  1 1/2 cups sugar

  •  16 oz mascarpone cheese — at room temperature

  •  8 oz semi-sweet chocolate, up to 70% cocoa — melted

  •  1 tsp vanilla extract

  •  4 eggs — large, room temperature

  •  1/2 cup heavy cream

  •  8 oz semi-sweet chocolate — chopped


  • Preheat oven to 325 F.
  • Line the inside bottom of a 9-inch springform pan with parchment paper. 
    Crush Oreo cookies (filling should not be removed) in a food processor transfer to a bowl. Add butter and mix to combine. Press mixture to the bottom of the springform pan. Bake for 8 minutes then cool for 15 minutes.
  • Reduce the oven temperature to 300 F.
    Beat cream cheese and mascarpone cheese together for 2 minutes on medium speed. Scrape the sides and bottom of the bowl. Add sugar and beet until combined.
  • Mix in heavy cream and vanilla extract.
  • Melt chocolate, then let it cool for 5 minutes. Mix in 1/4 cup of the cheesecake batter into the chocolate, then add to the mixer. Beat to combine. Add the eggs, one by one, mixing to incorporate after each addition.
  • Pour batter over the prepared crust and bake for 1 hour, then turn the oven off and let the cheesecake cool inside for 30-60 minutes. 
  • Refrigerate for 2 hours.
  • Heat heavy cream until boiling hot. Pour over the chocolate. Let it stand for 1 minute, then whisk to combine.
  •  Spread the ganache over the chilled cheesecake. Let it set for 15 minutes, then slice and serve.

Article Source :

Angela Florence