Description
Indulge in this luxurious Chocolate Mascarpone Cheesecake, featuring a rich chocolate crust and a velvety mascarpone cream filling, perfect for special occasions or when you're craving something truly decadent!
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 8 oz mascarpone cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup melted dark chocolate (70% cocoa or higher)
- 1/4 cup cocoa powder, sifted
For the Ganache Topping (optional):
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped
Instructions
- Prepare the Crust:
Preheat the oven to 350°F (175°C). In a bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then let it cool while preparing the filling. - Make the Filling:
In a large mixing bowl, beat the cream cheese, mascarpone, and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing well. Add the eggs one at a time, beating on low speed just until combined. Stir in the melted dark chocolate and cocoa powder until well incorporated. - Bake the Cheesecake:
Pour the filling over the cooled crust, spreading it evenly. Bake the cheesecake for 50-60 minutes, or until the center is slightly set but still jiggles when moved. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about an hour. Remove and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight. - Ganache Topping (Optional):
Heat the heavy cream in a small saucepan over medium heat until simmering (do not boil). Remove from heat and pour it over the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until smooth. Pour the ganache over the chilled cheesecake and spread evenly. - Serve:
Once the cheesecake has set, slice and serve. Garnish with fresh berries, chocolate shavings, or whipped cream if desired.
Notes
- Cheesecake Cracks: If you want to avoid cracks in the cheesecake, bake it in a water bath. Wrap the bottom of the springform pan in foil, then place it in a larger baking dish filled with hot water before baking.
- Mascarpone Substitute: If you can’t find mascarpone, you can substitute it with more cream cheese for a denser texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour Chilling time: 4+ hours
Nutrition
- Calories: 450
- Fat: 34g
- Carbohydrates: 30g
- Protein: 8g