Chocolate Mascarpone Cheesecake Food

CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch springform pan and wrap the outside with foil.
• In your stand mixer fit with the paddle attachment, beat the cream cream cheese until perfectly smooth, about 4 minutes. Add sugar and beat for another 4 minutes.
• Scrape down the sides of the bowl and add flour, vanilla and mascarpone beat until incorporated.
• Add eggs one at a time, scraping down side of bowl after each egg.
• Add the sour cream and mix until incorporated
• Remove one cup of mixture and stir into the warm melted chocolate. Mix until you no longer see white streaks.
• Add the chocolate mixture into the rest of the batter and mix until well combined.
• Pour batter into your prepared 8″ spring form pan.
• Set the pan in a roasting pan and place in the center of the oven.
• Pour hot water into the roasting pan until it comes halfway up the sides.
• Bake 50-60 minutes. bake until center jiggles a little when you move the pan.
• Remove pan from oven, remove the foil and place the pan only on a wire rack to cool to room temperature.
• Release the sides of the springform pan. Turn the cake over onto a cutting board, platter or cooling rack and coat the bottom of the cake with crumbs.
• Invert the cake onto another platter and chill for at least 3 hours, or up to 2 days.
• If you are going to keep the cake in the refrigerator for more than a few hours, cover it, once it is set, with plastic wrap.

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

EASY CHOCOLATE CHEESECAKE

Steps:

• Put the biscuits and the softened butter in a food processor and blend
• Evenly spread the biscuit mixture across the bottom of the cake tin and place in the fridge to chill while you make the rest of the cake
• Give the cream a good whip until it has formed soft peaks, then add the melted chocolate (it needs to be cooled, if it's too hot it will ruin the cream)
• Now add the cocoa powder, mix well and set to one side
• In a separate bowl, mix the cream cheese and caster sugar, once combined fold in the cream and chocolate mixture - mix well
• Carefully spread the mixture over the chilled biscuit base, put in the fridge to set for at least one hour
• Once set, dust with cocoa powder and decorate with grated chocolate before serving

TRIPLE CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• Place the biscuits into a bag and use a rolling pin to crush them finely. You can use a food processor if you have one.
• Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
• Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
• Refrigerate while you get on with the cream.
• Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
• Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
• Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
• Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don't boil it.
• Remove from the heat and leave to cool.
• Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
• Once set, top it with grated white chocolate.

CHOCOLATE MASCARPONE CHEESECAKE WITH FRUIT AND NUTS SERVED WITH CREME FRAICHE

Steps:

• First of all, place all of the hazelnuts for the base and the filling into the oven and toast to a golden brown; use a timer and have a look after 5 minutes, giving them 5 extra if they need it. Then remove them from the hot tray to cool. Set aside 4 oz (110 g) for the filling. Meanwhile, make the base of the cheesecake by crushing the biscuits in a polythene bag with a rolling pin - not too finely, though, as it's nice to have a fairly uneven texture then chop the remaining 2 oz (50 g) toasted hazelnuts. Tip all the crushed biscuit crumbs into a bowl, then add the chopped nuts and melted butter and mix everything very thoroughly before packing into the base of the cake tin, pressing it very firmly all over. Now place the tin in the oven and pre-bake the crust for 20 minutes. Then remove it and let it cool while you make the filling. Reduce the oven temperature to gas mark 2, 300°F (150°C). To make the filling, first place 2 inches (5 cm) of water into a saucepan, then put the saucepan on to heat and, meanwhile, break the chocolate into small squares and place this into a basin. As soon as the water is boiling, remove the pan from the heat and place the bowl on top until everything melts. Don't be tempted to put the bowl on top of the saucepan while the water is still boiling - because of the high cocoa solid content, this chocolate mustn't get overheated or it will separate. Now spoon the mascarpone and fromage frais into a large bowl and whisk them together until smooth, preferably with an electric hand whisk. Then add the eggs and sugar and give it another good whisking before adding the melted chocolate - use a rubber spatula so that you get every last bit of chocolate from the basin - and then lightly fold the chocolate into the egg mixture. Finally, add the raisins and toasted hazelnuts. Now pour the mixture into the tin, smoothing it out with the back of a spoon, then place it on the centre shelf of the oven and bake for 1¼ hours. After that, turn the oven off but leave the cheesecake inside until it's completely cold. To make the chocolate curls: melt the chocolate as before, then pour it on to a flat, smooth surface. The underside of a large plate will do. It should form a circle of about 6 inches diameter (15 cm) and ¼ inch (5 mm) thick. Place the plate into the fridge to chill for 45 minutes. What you want is the chocolate to be set hard enough so that if you press the surface of the chocolate it doesn't leave an indentation. Now take it from the fridge and use a cheese slicer, otherwise a sharp knife will do if you hold the blade in both hands. Just pull it all along the chocolate towards you and it should curl up. What is very important to know here is that if it doesn't curl and you end up with a pile of chocolate shavings they'll look just as nice - either way, place them in a rigid plastic container and then put this in the fridge until you need them. To serve the cheesecake, sprinkle the surface with chocolate curls, dust with a sprinkling of cocoa powder and serve in slices with crème fraîche or cream, handed round separately.

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

Steps:

• Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
• Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
• Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

CHOCOLATE MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
• First, prepare the brownies.
• In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
• Stir until chocolate is completely melted.
• Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
• With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
• Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
• Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
• Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
• Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
• Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
• Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.

CHOCOLATE MASCARPONE CHEESECAKE - BACCO RESTAURANT, NEW ORLEANS

Steps:

• Crust:.
• Preheat oven to 325°F.
• Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form.
• Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
• Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack.
• Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake.
• Filling:.
• Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm.
• Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally.
• Gradually add flour, beating until well blended.
• Add eggs one at a time, beating until well blended.
• Mix in mascarpone cheese, then melted chocolate.
• Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up around exterior of springform pan.
• Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes.
• Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
• Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter.

ORANGE CHOCOLATE CHEESECAKE POTS

Steps:

• First, crumble some chocolate wafers. You could blitz them in a food processor, crush them in a mortar and pestle, or put them in a plastic bag and roll over them with a rolling pin (Dorothy's favorite way). Keep crumbling until you have about 1 1/4 cups. Set aside.
• Peel the tangerines. Separate them into segments, removing as much pitch as possible, and set aside.
• Make the filling: In a large bowl, place the mascarpone, whipping cream, sugar and vanilla. Whip, using an electric mixer, until stiff peaks form, 2-3 minutes. If you prefer to mix by hand, whisk the mascarpone and sugar together for about 30 seconds and then slowly pour in the whipping cream and vanilla, continuing to whisk to keep lumps from forming.
• To assemble, get out 4-5 jars, clear glasses or bowls. Layer about 1/4 cup of chocolate cookie crumbs at the bottom of each. Then layer the cheese misture evenly into each vessel, and top with the tangerine segments. Sprinkle with the rest of the cookie crumbs if you like.
• Serves 4-5. The author recommends that it serves 4, but I think you can get away with 5 if you want, because it is so rich! Suit yourself.