Chocolate Mascarpone Cheesecake Recipe
Chocolate Mascarpone Cheesecake Recipe – chocolate cookie crust, luscious dark chocolate mascarpone filling and rich chocolate ganache topping. Chocolate lover’s heaven! Easy to make, but impressive dessert for any occasion.
I’ve always wanted to try and make mascarpone cheesecake and I finally created this Chocolate Mascarpone Cheesecake Recipe. Even my Tiramisu Cheesecake recipe is made without mascarpone. I recently went to a restaurant in Chicago, where I had the most delicious lemon mascarpone cheesecake! It was so delicate, with the perfect lemony flavor.
Then I was 100% determined to try and bake a mascarpone cheesecake. And I made it a chocolate one! How fun? Just in time for Valentine’s Day!
Why use mascarpone cheese in a cheesecake?
- You only substitute half of the cream cheese with mascarpone. This is not an all mascarpone cheese cheesecake.
- It makes the cheesecake creamier and slightly denser, due to the extra fat from the cheese.
- Use the exact amount that the recipe calls for, otherwise the cheesecake texture may be ruined.
Mascarpone is rich, soft cheese that originates from Italy. It is made by boiling cream until it’s reduced and then adding an acidic ingredient, usually cream of tartar, which makes the cream to thicken and ripen. Used in various desserts and sauces, it has a creamy texture with slightly sweet taste with a a tangy finish.
What kind of chocolate should you use in this Chocolate Mascarpone Cheesecake Recipe?
- I recommend that you use chocolate bar instead of chocolate chips. It will taste so much better! I’ve recently been in love with the Pound Plus from Trader Joe’s.
- I don’t suggest using milk chocolate – semi-sweet, bittersweet or dark chocolate are great choices.
- When melting the chocolate for the cheesecake filling, I recommend that you let it cool for 5 minutes first. Then mix 1/4 of the cream cheese mixture into the bowl and then add it to the rest of the filling. This helps the chocolate to be easily incorporated into the filling.
Should you bake your Chocolate Mascarpone Cheesecake in a water bath?
- If you have a springform pan that “you trust”, then yes, definitely use a water bath. It produces softer, more moist and slightly denser cheesecake, vs non water bath baking.
- I don’t have a good springform pan (I own 4 flimsy ones), that’s why a while back I started baking my cheesecakes without a water bath at a lower temperature. This saves me a lot of foil for wrapping and also works best for me!
For the cheesecake crust I used Oreo cookies, butter and a tablespoon of sugar. Graham crackers and cocoa powder could be used instead.
This Chocolate Mascarpone Cheesecake is one of the prettiest and richest chocolate desserts I’ve ever made!
Chocolate Mascarpone Cheesecake Recipe - chocolate cookie crust, luscious dark chocolate mascarpone filling and rich chocolate ganache topping. Chocolate lover's heaven! Easy to make, but impressive dessert for any occasion.
- 1 1/2 cups oreo cookie crumbs about 20 cookies
- 3 tbsp melted butter
- 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
- 8 oz semi-sweet chocolate chopped
- 1/2 cup heavy cream
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.
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