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.
Have I told you we’re in the midst of a home renovation? I will be without a kitchen soon, so thank goodness I can use my Instant Pot to make pressure cooker cheesecakes. Isn’t that fun???
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 this chocolate-mascarpone cheesecake 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.
More Chocolate Cheesecake Recipes:
- Paleo Chocolate Cheesecake from TexanErin Baking
- Triple Chocolate Cheesecake from That Skinny Chick Can Bake
- Bailey’s Chocolate Cheesecake from Dinners, Dishes and Desserts
- Cheesecake Filled Chocolate Cake from That Skinny Chick Can Bake
- No-Bake Guinness Chocolate Cheesecake from Melanie Makes
- 1 1/2 pounds cream cheese, at room temperature
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 pound mascarpone, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 6 ounces semisweet or bittersweet chocolate, melted and warm
- Chocolate cookie crumbs, optional
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 your are going to keep the cake in the refrigerator for more than a few hours, cover it, once it is set, with plastic wrap.
Adapted from Baking with Julia.
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