Description
Rich, silky chocolate mascarpone cheesecake promises a luxurious dessert experience that melts hearts with its creamy Italian-inspired indulgence. Chocolate lovers will swoon over this elegant, velvety treat that delivers pure bliss in every decadent bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 8 ounces (226 grams) mascarpone cheese, softened
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) sour cream
Chocolate Components:
- 1/2 cup (120 milliliters) melted dark chocolate (70% cocoa or higher)
- 1/2 cup (85 grams) dark chocolate, chopped
- 1/4 cup (25 grams) cocoa powder, sifted
Crust Ingredients:
- 1 1/2 cups (180 grams) chocolate graham cracker crumbs
- 1/4 cup (60 milliliters) unsalted butter, melted
- 2 tablespoons (25 grams) granulated sugar
Additional Ingredients:
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Craft the foundation by blending chocolate graham cracker crumbs with melted butter and sugar. Press this mixture firmly into a 9-inch springform pan. Bake at 350F (175C) for 8-10 minutes, creating a crisp, chocolatey base. Allow the crust to cool completely.
- In a spacious mixing bowl, whip cream cheese, mascarpone, and sugar until achieving a velvety smooth consistency. Gently fold in sour cream and vanilla extract, ensuring thorough integration.
- Incorporate eggs individually, mixing on low speed to maintain a delicate texture. Introduce melted dark chocolate and cocoa powder, stirring until the filling develops a rich, uniform color and silky appearance.
- Transfer the luscious filling onto the cooled crust, smoothing the surface with a spatula. Position in the preheated oven and bake for 50-60 minutes. The ideal doneness is a slightly set center with a subtle jiggle when gently nudged.
- After baking, turn off the oven and leave the door slightly ajar. Allow the cheesecake to gradually cool for approximately one hour, preventing sudden temperature changes that could cause cracking.
- Remove from the oven and let it reach room temperature completely. Refrigerate for a minimum of 4 hours or preferably overnight to achieve optimal setting and flavor development.
- For the optional ganache, gently heat heavy cream until it reaches a soft simmer. Pour over chopped dark chocolate and let rest for 2-3 minutes. Whisk until achieving a glossy, smooth consistency.
- Drizzle the ganache over the chilled cheesecake, spreading evenly to create an elegant finish. Optionally garnish with fresh berries, chocolate shavings, or a dollop of whipped cream before serving.
Notes
- Prevent cracking by avoiding overmixing the cheesecake batter and using room temperature ingredients to ensure smooth, even blending.
- Create a water bath by placing the springform pan in a larger pan filled with hot water during baking to maintain consistent temperature and prevent surface cracks.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for those with dietary restrictions.
- Reduce sugar content by using dark chocolate with higher cocoa percentage or substituting some sugar with natural sweeteners like stevia for a lower-calorie version.
- Prep Time: 6 hours
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 570
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg