Chocolate Mascarpone Cheesecake
Description
Do you need a dessert for a special occasion, like Valentine's Day? Look no further, you have found it. It is an absolutely gorgeous and delicious cheesecase that will amaze your guest or guests!
Ingredients
Cheesecake Crust:
1 1/2 c. Oreo cookie crumbs from about 20 cookies including the filling
3 T. melted butter
Cheesecake Filling:
16 oz. cream cheese, at room temperature
16 oz. mascarpone cheese, at room temperature
1 1/2 c. sugar
1 t. vanilla extract
1/4 c. heavy cream
8 oz. semi-sweet chocolate, up to 70% cocoa, melted (chocolate bar instead of chocolate chips for better taste)
4 large eggs, room temperature
Chocolate Ganache:
8 oz. semi-sweet chocolate, chopped
1/2 c. heavy cream
Directions
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Cheesecake Crust:
Preheat oven to 325 degrees.
Line the inside bottom of a 9-inch springform pan with parchment paper.
Crush cookies with their filling, in a food processor; transfer to a bowl; add butter; mix to combine. Press mixture in the bottom of the springform pan. Bake 8 minutes. Cool for 15 minutes.
Cheesecake Filling:
Reduce oven temperature to 300 degrees.
Beat cream cheese and mascarpone cheese together for 2 minutes on medium speed, scraping the sides and bottom of the bowl. Add sugar; beat until combined; mix in heavy cream and vanilla extract.
Melt chocolate; let cool for 5 minutes. Mix in 1/4 c. cheesecake batter into the chocolate; add to the mixer; beat to combine. Add eggs, one at a time, mixing to incorporate after each addition.
Pour batter over the prepared crust; bake for 1 hour; turn the oven off; let the cheesecake cool in the oven for 30-60 minutes.
Remove from oven; refrigerate for 2 hours.
Chocolate Ganache:
Heat heavy cream until boiling hot; pour over the chocolate; let stand for 1 minute; whisk to combine.
Spread ganache over the chilled cheesecake; let set for 15 minutes.
Slice and serve.
16 servings.