Description
Indulgent Chocolate Mascarpone Cheesecake whispers pure Italian dessert magic, blending rich mascarpone with deep chocolate notes. Rich, creamy layers promise a sensational finale that lingers luxuriously on palates, leaving you craving each silky, sophisticated bite.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups chocolate cookie crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons (30 milliliters) granulated sugar
Cheesecake Base Ingredients:
- 16 ounces (454 grams) mascarpone cheese, at room temperature
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 cup (240 milliliters) sour cream
- 1 teaspoon (5 milliliters) vanilla extract
- 8 ounces (227 grams) semi-sweet chocolate, melted and slightly cooled
Ganache Topping Ingredients:
- 1 cup (170 grams) semi-sweet chocolate chips
- 0.5 cup (120 milliliters) heavy cream
Instructions
- Craft the foundation by combining chocolate cookie crumbs, melted butter, and sugar into a compact mixture. Press firmly into a greased 9-inch springform pan, creating an even base layer. Bake at 350F for 10 minutes, then allow to cool completely.
- Whip mascarpone and cream cheese in a large mixing bowl until achieving a silky, uniform texture. Gradually fold in sugar and sour cream, ensuring no lumps remain. Gently incorporate eggs, vanilla extract, and melted chocolate, blending until the filling becomes luxuriously smooth.
- Carefully transfer the filling over the prepared crust, spreading evenly to prevent air pockets. Place in the preheated oven and bake for 55-65 minutes. The edges should appear set while the center maintains a subtle wobble.
- After baking, switch off the oven and allow the cheesecake to rest inside for approximately one hour. This gradual cooling prevents cracking and ensures a creamy consistency. Refrigerate for a minimum of 4 hours or preferably overnight.
- Create the ganache by heating cream until it reaches a gentle simmer. Pour over chocolate chips and let sit for several minutes. Stir until achieving a glossy, smooth finish. Once the cheesecake is thoroughly chilled, cascade the ganache across the surface, spreading with a smooth motion.
- Release the cheesecake from the springform pan with precision. Slice into elegant portions and serve chilled, optionally embellishing with decorative garnishes for an elevated presentation.
Notes
- Prevent Cracking: Wrap the springform pan with aluminum foil and place it in a water bath during baking to ensure even heat distribution and reduce surface cracks.
- Chocolate Selection: Use high-quality dark chocolate with 60-70% cocoa content for a rich, deep chocolate flavor that complements the creamy mascarpone.
- Room Temperature Ingredients: Allow cream cheese, mascarpone, eggs, and sour cream to reach room temperature before mixing to create a smoother, lump-free filling.
- Dietary Modifications: Swap regular cookies with gluten-free alternatives and use lactose-free cream cheese for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg