CHOCOLATE MASCARPONE CHEESECAKE
Rich and Creamy Chocolate Mascarpone Cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 8h45m
Number Of Ingredients 15
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.
3D CHOCOLATE CHEESECAKE
This dark chocolate cheesecake is deep and decadent, earning it the right to be called "3D." This version always looks its chocolatey best, because the ganache coating blankets any cracks you may experience. -Vanassa Hicks, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.
Nutrition Facts : Calories 480 calories, Fat 35g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
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.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE MASCARPONE CHEESECAKE - BACCO RESTAURANT, NEW ORLEANS
Published in Bon Appetit, April 2004. A very smooth chocolate cheesecake. Make a day ahead so it can refrigerate overnight.
Provided by swissms
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
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.
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