Mexican-Chocolate and Mascarpone Cheesecake
Cook Time: 10 minutes
Prep Time: 4 hours 15 minutes
Total Time: 4 hours 25 minutes
Description:
If you’ve been searching for a delightful dessert that combines the richness of cream cheese with the luxuriousness of Mascarpone, look no further! This Mexican-Chocolate and Mascarpone Cheesecake is a symphony of flavors that will captivate your taste buds with every bite. From the crunchy graham cracker crust to the velvety smooth filling, this cheesecake is a decadent treat perfect for any occasion.
Recipe Category: Cheesecake
Keywords: Dessert, Cheese, Mexican, Kid Friendly, Kosher, Weeknight, For Large Groups, Refrigerator
Nutritional Information per Serving:
- Calories: 407.8
- Fat Content: 32g
- Saturated Fat Content: 17.4g
- Cholesterol Content: 79.3mg
- Sodium Content: 163.6mg
- Carbohydrate Content: 26.3g
- Fiber Content: 2.1g
- Sugar Content: 19.6g
- Protein Content: 6.9g
- Recipe Servings: 16
Ingredients:
| Ingredient | Quantity |
|---|---|
| Graham crackers | 2 |
| Ground cinnamon | 2 tsp |
| Brown sugar | 10 tbsp |
| Unsalted butter | 1 cup |
| Gelatin | 2 tsp |
| Agar-agar | 3 tsp |
| Water | 1/4 cup |
| Mascarpone cheese | 1 cup |
| Cream cheese | 2 cups |
| Sugar | 1 1/2 cups |
| Lemon juice | 1 1/2 tbsp |
| Vanilla extract | 1 tsp |
Instructions:
Crust:
- Preheat your oven to 400°F (200°C).
- Begin by chopping your Mexican and semi-sweet chocolates into small pieces.
- In a food processor, combine the chopped chocolates with graham crackers and pecans.
- Process the mixture until it forms fine crumbs.
- Transfer the crumb mixture into a springform pan.
- Add melted butter, ground cinnamon, and brown sugar to the crumb mixture in the pan.
- Mix the ingredients thoroughly in the pan until well combined.
- Press the crumb mixture firmly over the bottom and up the sides of the pan.
- Bake the crust for 10 minutes in the preheated oven.
- Allow the crust to cool completely, then set it aside for later use.
Filling:
- In a small bowl, dissolve the gelatin in water and set it aside to soften for 5 minutes.
- Using an electric mixer on high speed, beat the mascarpone cheese and cream cheese together until fluffy.
- Slowly pour in the sugar while continuing to beat the mixture.
- Beat in the lemon juice and vanilla extract on medium speed until well incorporated.
- Quickly fold the softened gelatin mixture into the cheese mixture.
- In a separate bowl, whip the cream until it forms stiff peaks.
- Gently fold a scoop of whipped cream into the cheese mixture until combined.
- Gradually fold in the remaining whipped cream until the mixture is smooth and uniform.
- Pour the filling into the cooled crust, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or until set.
- Once chilled, carefully remove the cheesecake from the springform pan.
- Cut the cheesecake into wedges and serve chilled.
This Mexican-Chocolate and Mascarpone Cheesecake is a true indulgence that combines the warmth of Mexican spices with the creamy richness of Mascarpone cheese, creating a dessert that’s sure to impress your family and friends. Enjoy the heavenly flavors and luxurious texture of this decadent treat on any occasion! 🍰✨
