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

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  •  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

Directions

  • 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 :https://cookinglsl.com/chocolate-mascarpone-cheesecake-recipe/

Angela Florence