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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!
My readers seem to love chocolate desserts and I do as well.
This Triple Chocolate Cheesecake and No Bake Three Chocolate Bundt Cake have been very popular lately!
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!
If topping the cheesecake with chocolate ganache is not enough, you may try decorating it by piping some flowers. This Chocolate Cream Cheese Frosting from A Dash Of Megnut is creamy, rich, fluffy and delicious.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cheesecake Recipes:
Vanilla Bean Cheesecake With Biscoff Cookie Crust Recipe
Pear Mousse Cheesecake Bars Recipe
Coconut Cheesecake Cake For Easter
Other Sweet Treats:
No Bake Three Chocolate Cake Recipe
Can you refrigerate this overnight? I have an event tomorrow, but so much to prep, I’d like to make this ahead of time, but don’t want it to alter the texture/firmness if over-cooled. Thanks!
Yes, you can refrigerate it overnight, there will be no problem.
curious how the mascarpone changes the flavor, would it be a bit sweeter? I’m looking for a dark chocolate cheesecake recipe for my daughter’s birthday and this recipe is similar to another with the exception of the mascarpone. I’ve only had mascarpone in a spinach and artichoke dip.
It is a little lighter, buttery and yes- sweeter.
I would like to add raspberry’s to this. Any suggestions if it should be in the actual cheesecake or possibly a raspberry sauce between the cheesecake and ganache?
Definitely not between the cake and the ganache. The cheesecake is baked, so I’m not sure how adding raspberries will turn out. Maybe add fresh raspberries on top? You can try whatever you like, but I have not done it and can’t tell.
My husband made this yesterday for my daughter’s 14th birthday per her request of a chocolate cheesecake with Oreo crust (it’s her favorite) and I found your recipe on Pinterest for him. It was the best cheesecake he’s made. Definitely a keeper for her birthday cakes from now on. Thanks for sharing such great detailed recipe.
This looks so good! What a great treat to make for friends!Â
Thanks for sharing! How far ahead of time can I make it?
I have never messed up a cheesecake! Unfortunately, this is the first cheesecake recipe that didn’t come out. Super disappointed and will not be making again. Such a waste of ingredients too. Sad day!Â
Can you freeze this?
Yes
What a wonderful recipe. The mascarpone cheese is a nice tough. However, this is not a cheap dessert to make. I costed it out to be $40 Canadian. I baked it for about 5 minutes longer than the recommended hour. It was quite giggly so I let it remain in the turned-off oven for an hour. It came out firm.
Hi,
Thanks for your comment! I agree, it is not cheap! Now I’m in Europe and Italian Mascarpone is very expensive. It was a little cheaper, back when I shared the recipe, but still… Not a cheap dessert.