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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
This cheesecake looks amazing!
WOW this cheesecake is stunning!
Mira, this cake is absolutely gorgeous! I’ve never had a mascarpone cheesecake, so I’m very intrigued. I would LOVE to dive into this cake for breakfast!
This cheesecake is just a stunner, Mira! I LOVE the mascarone you put in it! Makes it so festive for a Valentine’s Day dessert. 🙂
This is one of the best looking cheesecakes I’ve seen Mira — it’s beautiful! I’ll bet the mascarpone makes this really special and I’d love to try it sometime!
Do you have a recommended baking time if I wanted to make this as mini (cupcake) size cheesecakes?
Hi Sarah, I usually bake mini cheesecake cupcakes at 325 F for 18-29 minutes. For this particular recipe, I have not tested using small cups, but I’d suggest that you bake at 300 F for around 20 minutes.
Is the measurement for the oreo cookies after they have been crushed? Â Also, how many servings are you basing the calories? (Is it cut into 8 or 12 slices?)
Hi, I’ve already included the servings and they are 16. No measurement for the cookies, but there are about 20 cookies needed to make 1 1/2 cups of crumbs.
HI, IT IS THE MOST WONDERFUL CHEESE CAKE I EVER EAT.
Thank you Ilana! Glad you liked it!
Made this for a party we had on Saturday. Only change I made is to add whole raspberries to the top of the ganache. This is absolutely delicious! Highly recommend.
Love the addition of raspberries! Glad it worked out for you! Thanks Christina!
Love the cake! But just wondering why do you have to add 1/4 of the cheesecake mixture to the melted chocolate and mix it before adding it to the rest of the mixture?
Hi Josh, the reason why, is that it helps it incorporate better, by adding the chocolate directly into the bowl (you can definitely do it), the chocolate sinks to the bottom and folding it is more difficult.
I tried making this, it’s been in the oven for 2 hours in 300 and is still raw in the middle. I followed the recipe to the T. Don’t know how that happened but it’s still in the oven and liquid in the middle. Probably won’t be trying this again.Â
You need to take it out and cool it. The “raw in the middle” will wet, once cooled. Most cheesecakes should not be hard and set out of the oven. They “set” once cooled down.