This Chocolate-Mascarpone Cheesecake is dreamy, decadent and delicious with an Italian twist!
Tomorrow, Bill is having open heart surgery. It’s “relatively” routine…he has a mitral valve that needs to be repaired. I took this Chocolate-Mascarpone Cheesecake to the hospital when he had his pre-op testing. It was tough for him to give over the reins to the folks he works with day in and out, but they deserved a little treat for taking such good care of us both. Super rich and velvety smooth, this recipe from contributing baker, David Ogonowski, was cheesecake nirvana.
Room temperature cream cheese, mascarpone and eggs, slow mixing with a paddle attachment and baking in a bain-marie, or water bath, are all steps to ensure an impeccable cheesecake. Once baked and cooled, the bottom is coated with cookie crumbs…instead of the more typical baked crust of butter and crumbs or pastry. I was a little concerned of a possible disastrous outcome from flipping the cake upside down to pat on a half cup of chocolate wafer crumbs onto the bottom. It worked quite well with just a few minute scars from the procedure which were easily camouflaged with berries. The feedback from the cath lab staff was as I expected, especially since it was a less than perfect blogger “sample” dessert which had a slice removed for a photo, then reinserted before delivery. They’re good people.
This recipe has been shared on numerous blogs and can be viewed here.
As you might guess, I’ll be scarce for a while. But I have a few posts scheduled while I’m hanging out with the hubby at the hospital, so please check back. xo