Chocolate Mascarpone Cheesecake Recipe
Chocolate cheesecake and mascarpone cake, a rich and overly gourmet dessert that screams to perfection. The sweetest treat for any party or celebration, this cheesecake is super easy to make and so delicious.
INGREDIENTS
For the cheesecake crust:
- 3 tbsp melted butter
- 1 1/2 cups oreo cookie crumbs — about 20 cookies
For the cheesecake filling:
- 1 1/2 cups sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 16 oz cream cheese — at room temperature
- 16 oz mascarpone cheese — at room temperature
- 8 oz semi-sweet chocolate, up to 70% cocoa — melted
- 4 eggs — large, room temperature
For the chocolate ganache:
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate — chopped
INSTRUCTIONS
For the cheesecake crust:
First, preheat the oven to 325 F.
Then, line the inside bottom of a 9-inch springform pan with parchment paper.
Crush the Oreo cookies (the filling should not be removed) in a food processor, transfer to a bowl.
Add the butter and mix to combine. Press the mixture at the bottom of the springform pan. Bake 8 minutes then cool 15 minutes.
For the cheesecake filling:
First, reduce the oven temperature to 300 F.
Then, beat cream cheese and mascarpone together for 2 minutes on medium speed. Scrape the sides and bottom of the bowl. Add sugar and beets until well blended.
Stir in the heavy cream and vanilla extract.
Melt the chocolate, then let it cool for 5 minutes. Stir in 1/4 cup cheesecake batter into chocolate, then add to blender. Beat to combine. Add the eggs, one at a time, mixing to incorporate after each addition.
Pour the dough over the prepared crust and bake for 1 hour, then turn off the oven and let the cheesecake cool inside for 30 to 60 minutes.
Refrigerate 2 hours.
For the chocolate ganache:
Heat the heavy cream until boiling. Pour over the chocolate. Let stand for 1 minute, then whisk to combine.
Spread the ganache over the chilled cheesecake. Let stand 15 minutes, then slice and serve. Happy Cooking Time.
