Mexican Chocolate And Mascarpone Cheesecake Recipes

MASCARPONE CANNOLI CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
• Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
• Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
• Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
• Top each slice of cheesecake with a spoonful of cherries, if using.

MEXICAN CHOCOLATE CHEESECAKE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust. Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake. 1 Serving Calories450 ( Calories from Fat300), % Daily Value Total Fat33g33% (Saturated Fat18g,18% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium250mg250%; Total Carbohydrate32g32% (Dietary Fiber1g1% Sugars23g23% ), Protein5g5%

LEMON MASCARPONE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.
• Mix graham cracker crumbs, sugar, and melted margarine for crust together in a small bowl until well combined. Spread into the bottom and up the sides of the prepared pan, making sure there aren't any cracks.
• Beat mascarpone cheese and sugar for filling in a large bowl until creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add sour cream and vanilla, stirring after each addition. Add lemon juice and zest. Pour into the crust.
• Bake in the preheated oven until slightly golden and semi-soft in the middle, testing with a toothpick, 55 to 60 minutes. Remove from the oven and let sit for 1 1/2 hours to cool. Cut into slices to serve.

MASCARPONE CHEESECAKE IN MEXICAN CHOCOLATE CRUST

Steps:

• For the Crust:.
• Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
• Chop chocolate and drop through feed tube of a running food processor or blender.
• Add graham crackers and pecans and process until they are fine crumbs.
• Pour crumbs into a 10- or 12-inch diameter springform pan.
• Stir in cinnamon and brown sugar.
• Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together.
• Use your knuckles to press up the sides, then press over bottom of pan.
• Bake 10 minutes.
• Cool.
• For the Filling:.
• Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes.
• To keep gelatine liquefied, set bowl in a larger bowl of hot water.
• Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy.
• Gradually pour in sugar while continuing to beat.
• At medium speed, beat in lemon juice and vanilla extract.
• Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
• In a cold bowl and with cold beaters, whip cream to stiff peaks.
• Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream.
• Then fold remaining cream into the cheese base.
• Pour into cooled crust.
• Cover well with plastic wrap and chill at least 4 hours.
• Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake.
• Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.

MASCARPONE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

MEXICAN-CHOCOLATE AND MASCARPONE CHEESECAKE

Steps:

• Crust: Preheat oven to 400 degrees.
• Chop Mexican and semi-sweet chocolates.
• In a food processor, place chopped chocolates, graham crackers and pecans.
• Process until fine crumbs.
• Pour crumb mixture into a springform pan and add melted butter, cinnamon and brown sugar.
• Mix together in the pan.
• Press crumb mixture over the bottom and up the sides of the pan.
• Bake 10 minutes.
• Cool.
• Set aside.
• Filling: Dissolve gelatin in water.
• Set aside to soften for 5 minutes.
• Beat mascarpone and cream cheese on high speed with an electric mixer until fluffy.
• Slowly pour in sugar while continuing to beat.
• Beat in lemon juice and vanilla on medium speed.
• Quickly fold gelatin mixture into cheese mixture.
• Whip cream to stiff peaks.
• Fold a scoop of whipped cream into cheese mixture.
• Then fold in remaining the whipped cream.
• Pour into the cooled crust.
• Cover with plastic wrap.
• Chill 4 hours.
• Cut into wedges.