Read...
CHOCOLATE MASCARPONE CHEESECAKE RECIPE
Ingredients
For the cheesecake crust:
- 1 1/2 cups oreo cookie crumbs about 20 cookies
- 3 tbsp melted butter
For the cheesecake filling:
- 16 oz cream cheese at room temperature
- 16 oz mascarpone cheese at room temperature
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 8 oz semi-sweet chocolate, up to 70% cocoa melted
- 4 eggs large, room temperature
For the chocolate ganache:
- 8 oz semi-sweet chocolate chopped
- 1/2 cup heavy cream
Instructions
For the cheesecake crust:
- 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.
For the cheesecake filling:
- 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.
For the chocolate ganache:
- 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.
cookinglsl.com
