Chocolate Mascarpone Cheesecake Recipe Recipe Fo Recipe Cards

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CHOCOLATE MASCARPONE CHEESECAKE



Chocolate Mascarpone Cheesecake image

Rich and Creamy Chocolate Mascarpone Cheesecake!

Provided by Ashley Manila

Categories     Dessert

Time 8h45m

Number Of Ingredients 15

24 Oreo cookies
1/4 cup unsalted butter, melted
(2) 8 ounce packages of cream cheese, VERY soft
(2) 8 ounce packages Mascarpone cheese, VERY soft
1/4 cup whole milk
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
8 ounces semi-sweet chocolate, melted and slightly cooled
2 teaspoons vanilla extract
8 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate And Raspberry Cheesecake image

Delicious White Chocolate Raspberry Cheesecake with a buttery crumb base, creamy white chocolate filling and a topping of fresh raspberries.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Dessert

Time 8h20m

Number Of Ingredients 12

200 g (7oz) Digestive biscuits (or graham crackers)
85 g (6 tbsp) unsalted butter (, melted)
200 g (1 ¼ cups) white chocolate chips (or chopped chocolate bar)
2 tbsp Amarula Raspberry Chocolate Liqueur ((or heavy cream))
500 g (2 cups) mascarpone (or full fat cream cheese)
2 tsp vanilla bean paste (or extract)
3 tbsp seedless raspberry jam
240 ml (1 cup) cold double cream ((heavy cream))
6 tbsp seedless raspberry jam
2 tbsp Amarula Raspberry Chocolate Liqueur ( or as needed)
150 g (one small punnet) fresh raspberries
icing sugar (to dust)

Steps:

  • Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
  • Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
  • Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
  • Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
  • Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
  • Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or - ideally - overnight to chill and set.
  • Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
  • Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
  • Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.

Nutrition Facts : Calories 532 kcal, Carbohydrate 34 g, Protein 6 g, Fat 41 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 91 mg, Sodium 188 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

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