Chocolate Mascarpone Cheesecake Recipe – chocolate cookie crust, luscious dark chocolate mascarpone filling and rich chocolate ganache topping.
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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
16 servings
1 hr 30 mins
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.
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.