Decadent Chocolate Mascarpone Dream Cheesecake
Indulge in this luxurious Chocolate Mascarpone Dream Cheesecake, a decadent dessert that promises to impress at any gathering. With its velvety texture and rich chocolate flavor, this cheesecake blends the creaminess of mascarpone with a touch of sweetness, creating a heavenly experience. Perfect for special occasions or a sweet treat, this cheesecake is best made a day in advance, allowing the flavors to meld beautifully while it refrigerates overnight. It’s served on a delightful chocolate graham cracker crust that adds a pleasing crunch to every bite, making it a favorite for chocolate lovers everywhere.
12
Servings
N/A
Calories
10
Ingredients
Ingredients
Chocolate Graham Cracker Crumbs
2 cups (Finely ground (from about 36 squares))
Sugar
1/4 cup (For crust)
Unsalted Butter
1/2 cup (Melted)
Semisweet Chocolate
6 ounces (Chopped)
Cream Cheese
3 (8 ounce) packages (Room temperature)
Sugar
3/4 cup (For filling)
Vanilla Extract
1 1/2 teaspoons (Pure)
All-Purpose Flour
1/4 cup (Sifted)
Large Eggs
3 (Room temperature)
Mascarpone Cheese
1 (8 ounce) container (Room temperature)
Instructions
1
Preheat the oven to 325°F (163°C).
2
In a food processor, combine chocolate graham cracker crumbs and 1/4 cup sugar, pulsing until well blended. Add melted unsalted butter and pulse until the mixture resembles moist clumps.
3
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch diameter springform pan with 2 3/4-inch high sides. Bake for 12 minutes, then remove from the oven and allow to cool on a wire rack while maintaining the oven temperature.
4
Wrap the outside of the springform pan with 2 layers of heavy-duty foil to prevent water leakage during the baking process.
5
For the filling, melt the chopped semisweet chocolate in the top of a double boiler over simmering water, stirring until smooth. Allow it to cool to lukewarm.
6
In a large mixing bowl, using an electric mixer, beat together the cream cheese, 3/4 cup sugar, and 1 1/2 teaspoons of vanilla extract until the mixture is smooth and fluffy, scraping the sides of the bowl as necessary.
7
Gradually add the sifted flour to the cream cheese mixture and beat until fully incorporated.
8
Add the eggs one at a time, mixing well after each addition until the mixture is smooth.
9
Gently fold in the mascarpone cheese followed by the cooled melted chocolate until the mixture is homogenous.
10
Pour the filling over the cooled crust and spread evenly. Place the springform pan inside a large roasting pan. Carefully fill the roasting pan with enough water to reach halfway up the sides of the springform pan.
11
Bake the cheesecake in the preheated oven for about 1 hour 15 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
12
Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely, which should take about 4 hours.
13
Once cooled, cover the cheesecake and refrigerate overnight to firm up the textures and enhance the flavors.
14
Before serving, run a knife around the top edge of the cheesecake to loosen it, then carefully release the sides of the springform pan. Transfer the cheesecake to a serving platter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Mascarpone Dream Cheesecake?
It is a luxurious and velvety cheesecake that combines the creaminess of mascarpone with rich chocolate on a chocolate graham cracker crust.
How many servings does this cheesecake recipe yield?
This recipe yields approximately 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated and maintained at 325 degrees Fahrenheit or 163 degrees Celsius.
How much chocolate graham cracker crumbs are needed for the crust?
You will need 2 cups of finely ground chocolate graham cracker crumbs, which is about 36 squares.
How much sugar is required for the crust?
The crust requires 1/4 cup of sugar.
How much butter is used for the crust?
The crust uses 1/2 cup of melted unsalted butter.
How long should the crust be baked?
The crust should be baked for 12 minutes before adding the filling.
What size springform pan is required?
A 9-inch diameter springform pan with 2 3/4-inch high sides is required.
Why must the springform pan be wrapped in foil?
The pan is wrapped in 2 layers of heavy-duty foil to prevent water from the roasting pan from leaking into the cheesecake during the water bath baking process.
What type of chocolate is recommended for the filling?
The recipe calls for 6 ounces of chopped semisweet chocolate.
How should the semisweet chocolate be melted?
The chocolate should be melted in the top of a double boiler over simmering water until smooth, then cooled to lukewarm.
How much cream cheese is needed?
You will need three 8-ounce packages of cream cheese.
What state should the cream cheese be in before mixing?
The cream cheese should be at room temperature to ensure a smooth and fluffy texture.
How much sugar is used in the cheesecake filling?
The filling requires 3/4 cup of sugar.
What amount of vanilla extract is added?
The recipe calls for 1 1/2 teaspoons of pure vanilla extract.
How much flour is used and how should it be prepared?
You need 1/4 cup of all-purpose flour, which should be sifted before being added to the mixture.
How many eggs are included in the recipe?
The recipe requires 3 large eggs at room temperature.
How should the eggs be added to the mixture?
Eggs should be added one at a time, mixing well after each addition until the batter is smooth.
What is the amount of mascarpone cheese needed?
The recipe uses one 8-ounce container of room temperature mascarpone cheese.
How is the mascarpone cheese incorporated?
The mascarpone cheese should be gently folded into the cream cheese and egg mixture.
When should the melted chocolate be added to the filling?
The cooled melted chocolate should be folded in after the mascarpone cheese until the mixture is homogenous.
What is a water bath and why is it used?
A water bath involves placing the springform pan inside a roasting pan filled with water to ensure even baking and prevent cracking.
How much water should be in the roasting pan?
Fill the roasting pan with enough water to reach halfway up the sides of the springform pan.
What is the total baking time for the cheesecake filling?
The cheesecake should bake for approximately 1 hour and 15 minutes.
How can you tell if the cheesecake is done baking?
The filling should be set around the edges but still slightly jiggly in the center.
How long does the cheesecake need to cool on a rack?
It should cool completely on a wire rack for about 4 hours.
How long should the cheesecake be refrigerated?
The cheesecake must be refrigerated overnight to firm the texture and enhance the flavors.
How do you remove the cheesecake from the springform pan?
Run a knife around the top edge to loosen it, then carefully release the sides of the springform pan.
Can this cheesecake be made in advance?
Yes, it is best made a day in advance to allow the flavors to meld beautifully during the overnight refrigeration.
What texture can be expected from this dessert?
You can expect a velvety, creamy chocolate texture with a pleasing crunch from the graham cracker crust.