Chocolate Mascarpone Cheesecake


Chocolate Mascarpone Cheesecake


For the crust:

1/4 cup butter, melted

30 Pan di Stelle or 24 Oreo cookies

For the filling:

8 ounce (2 packages) of cream cheese, room temperature

8 ounce (2 packages) Mascarpone cheese, room temperature

1/4 cup milk

1 and 1/2 cups granulated sugar

3 large eggs, plus 2 egg yolks, at room temperature

2 tablespoons cocoa powder, unsweetened

2 teaspoons vanilla extract

8 ounces semi-sweet chocolate, melted and a bit cooled

For the chocolate ganache:

1/2 cup heavy cream

8 ounces semi-sweet chocolate, chopped

For the whipped Cream:

1/4 cup confectioners’ sugar

1 cup heavy cream

1 teaspoon vanilla extract


First, preheat oven to 325°F/160°C/Gas Mark 2. Line a 9″ springform pan in several layers of heavy-duty tin foil; grease the dish with non-stick spray; leave aside.

To make the crust:
Put the Oreos (or Pan di Stelle cookies) into a blender and pulse until you get fine crumbs. Add in the melted butter, blending well to combine.

Apply the mix into the prepared pan. Press evenly to shape the crust. Place in the fridge to set while you are making the filling.

To make the filling:

Whisk mascarpone cheese and cream cheese in a blender until smooth. Pour in the milk. Put the eggs yolks, egg, and sugar; mix until well incorporated.

Add vanilla and cocoa powder and mix for another 30 seconds, or just until well combined. Do not over mix! With a rubber spatula, add in chocolate, stirring until combined.

Apply filling into the crust, spread evenly. Next, apply the springform pan in a baking pan (with higher sides) and fill it with around 2 in. of hot water (so you can make a water bath).

Put the cheesecake in the oven. Bake for 1 hour and 20 minutes. Then, turn it off and leave the cheesecake to sit for an additional 40 minutes in the oven (with the door closed). The cake will be still a little wiggly in the center.

Next, remove from oven and run a sharp knife around the edge of the cheesecake, untying any bits which might have gotten stuck while baking.

Let aside for 30 minutes (at room temperature). Then, cover with plastic wrap and place in the fridge for at least 5-7 hours (or preferably overnight).

For the Chocolate Ganache:

Add the chocolate to a heatproof bowl; leave aside.

Heat the cream in a small saucepan over medium just until it starts to bubble; around 2 minutes. Remove from the heat and pour the cream over the chopped chocolate.

Leave the warm cream and chocolate stand untouched for one minute, after that whip it together till the chocolate thaws and a smooth ganache forms; around 2 minutes.

Before serving, pour the ganache on top of the cheesecake and put it back in the refrigerator for an extra 15 minutes to firm.

For the Whipped Cream:

In a mixing bowl, put the sugar and heavy cream and sugar and mix on high until semi-stiff peaks start to form. Put the vanilla and beat again shortly.

Dollop on top of cake slices just before serving, or put in the fridge until needed.

Then slice, garnish with a dollop of whipped cream, serve!


Save it for later in Pinterest:

Like it? Share it!