Description
Experience the luxurious taste of Chocolate Mascarpone Cheesecake—a creamy and rich dessert with a chocolate crust, velvety mascarpone filling, and a dusting of cocoa powder. A show-stopping treat for any special occasion! Keyword: Chocolate Mascarpone Cheesecake Recipe.
Ingredients
Units
Scale
For the Crust:
- 200g (2 cups) chocolate cookies or biscuits (crushed into crumbs)
- 60g (1/4 cup) unsalted butter (melted)
For the Cheesecake Filling:
- 450g (16 oz) mascarpone cheese (softened)
- 300g (1 1/2 cups) cream cheese (softened)
- 200g (1 cup) granulated sugar
- 200g (7 oz) dark chocolate (melted and slightly cooled)
- 2 large eggs
- 1 tsp vanilla extract
- 120ml (1/2 cup) heavy cream
For the Topping:
- Cocoa powder (for dusting)
- Chocolate shavings or curls (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan.
- Mix the crushed chocolate cookies and melted butter until evenly combined.
- Press the mixture into the bottom of the pan to form a compact crust. Bake for 8-10 minutes, then let it cool while preparing the filling.
- Make the Cheesecake Filling:
- Beat mascarpone cheese, cream cheese, and sugar together until smooth and creamy.
- Add the melted dark chocolate and mix until fully incorporated.
- Stir in the eggs one at a time, followed by vanilla extract and heavy cream. Mix until smooth and silky.
- Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the cheesecake pan (water bath method).
- Bake at 160°C (325°F) for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to set.
- Decorate and Serve:
- Dust the top with cocoa powder and add chocolate shavings or curls for garnish. Slice and serve chilled.
Notes
- For a sweeter filling, substitute milk chocolate for the dark chocolate.
- To prevent cracks, ensure all ingredients are at room temperature before mixing.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
