Chocolate Mascarpone Cheesecake

Name: Chocolate Mascarpone Cheesecake
Cuisine: European
Ingredients: 1/4 cup butter, melted; 24 Oreo cookies; 8 ounce (2 packages) of cream cheese, room temperature; 8 ounce (2 packages) Mascarpone cheese, room temperature; 1/4 cup milk; 1 and 1/2 cups granulated sugar; 3 large eggs, plus 2 egg yolks, at room temperature; 2 tablespoons cocoa powder, unsweetened; 2 teaspoons vanilla extract; 8 ounces semi-sweet chocolate, melted and a bit cooled; For the chocolate ganache; 1/2 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1/4 cup confectioners’ sugar; 1 cup heavy cream; 1 teaspoon vanilla extract

12 steps

Shout-out to all chocolate lovers! This chocolate mascarpone cheesecake is just for you! If you like the taste of creamy chocolate cakes than you got to try this Italian dessert. Here is the recipe:

Updated at: Thu, 17 Aug 2023 08:03:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories719.8 kcal (36%)

Total Fat49.1 g (70%)

Carbs71.8 g (28%)

Sugars59.1 g (66%)

Protein8.4 g (17%)

Sodium187.3 mg (9%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

To make the crust

Step 1

Put the Oreos (or Pan di Stelle cookies) into a blender and pulse until you get fine crumbs. Add in the melted butter, blending well to combine

Step 2

Apply the mix into the prepared pan. Press evenly to shape the crust. Place in the fridge to set while you are making the filling

To make the filling

Step 3

Whisk mascarpone cheese and cream cheese in a blender until smooth. Pour in the milk. Put the eggs yolks, egg, and sugar; mix until well incorporated. Add vanilla and cocoa powder and mix for another 30 seconds, or just until well combined. Do not over mix! With a rubber spatula, add in chocolate, stirring until combined

Step 4

Apply filling into the crust, spread evenly. Next, apply the springform pan in a baking pan (with higher sides) and fill it with around 2 in. of hot water (so you can make a water bath).

Step 5

Put cheesecake in the oven. Bake for 1 hour and 20 minutes. Then, turn it off and leave the cheesecake to sit for additional 40 minutes in the oven (with the door closed). The cake will be still a little wiggly in the center.

Step 6

Next, remove from oven and run a sharp knife around the edge of the cheesecake, untying any bits which might have gotten stuck while baking

Step 7

Let aside for 30 minutes (at room temperature). Then, cover with plastic wrap and place in the fridge for at least 5-7 hours (or preferably overnight).

For the Chocolate Ganache

Step 8

Add the chocolate to a heatproof bowl; leave aside

Step 9

Heat the cream in a small saucepan over medium just until it starts to bubble; around 2 minutes. Remove from the heat and pour the cream over the chopped chocolate. Leave the warm cream and chocolate stand untouched for one minute, after that whip it together till the chocolate thaws and a smooth ganache forms; around 2 minutes.

Step 10

Before serving, pour the ganache on top of the cheesecake and put it back in the refrigerator for extra 15 minutes to firm.

Fir the whipped cream

Step 11

In a mixing bowl, put the sugar and heavy cream and sugar and mix on high until semi-stiff peaks start to form. Put the vanilla and beat again shortly. Dollop on top of cake slices just before serving, or put in the fridge until needed.

Step 12

Then slice, garnish with a dollop of whipped cream, serve

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