Mascarpone Cheesecake in Mexican Chocolate Crust
Prepare to indulge in the creamy richness of mascarpone cheesecake paired with the bold flavors of a Mexican chocolate-infused crust. This recipe, ideal for a special dessert or a festive brunch, offers a delicious contrast of flavors and textures, blending the smoothness of mascarpone cheese with the spicy undertones of cinnamon and chocolate. Perfect for large gatherings, this cheesecake will surely become a favorite. Here’s how to make it step-by-step!
Ingredients for Mascarpone Cheesecake in Mexican Chocolate Crust
For the Crust:
| Ingredient | Quantity |
|---|---|
| Graham crackers | 2 cups |
| Pecan halves | 2/3 cup |
| Ground cinnamon | 1 tablespoon |
| Brown sugar | 2 tablespoons |
| Unsalted butter, melted | 1/2 cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Unflavored gelatin | 1 1/2 teaspoons |
| Water | 1 1/2 tablespoons |
| Mascarpone cheese | 24 ounces (3 cups) |
| Cream cheese | 1 package (8 oz) |
| Granulated sugar | 1 1/4 cups |
| Fresh lemon juice | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Heavy cream (cold) | 1 1/2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 397.7 kcal |
| Fat | 31.9 g |
| Saturated Fat | 17.4 g |
| Cholesterol | 79.3 mg |
| Sodium | 163.4 mg |
| Carbohydrates | 25.4 g |
| Fiber | 1.6 g |
| Sugars | 19.4 g |
| Protein | 5.6 g |
Instructions:
For the Crust:
-
Preheat Oven: Begin by placing the oven rack in the middle and preheat the oven to 400°F (200°C).
-
Prepare Chocolate and Nuts: Chop the chocolate into small pieces, and add it to a running food processor or blender. Process the chocolate until it becomes finely chopped.
-
Process Crust Ingredients: Add the graham crackers and pecans to the processor. Continue blending until the mixture forms fine crumbs, which should resemble coarse sand.
-
Mix with Cinnamon and Sugar: Pour the processed crumbs into a 10- or 12-inch diameter springform pan. Stir in the ground cinnamon and brown sugar until evenly distributed.
-
Incorporate Butter: Add the melted butter to the crumb mixture. Use your fingers to quickly work the butter into the dry ingredients, mashing the mixture together until it holds its shape when pressed.
-
Press the Crust: Press the mixture into the base and up the sides of the pan using your knuckles. Make sure it’s even and firmly packed.
-
Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes or until golden. Remove from the oven and allow it to cool completely.
For the Filling:
-
Prepare Gelatin: In a small bowl, sprinkle the gelatin over the water. Stir to dissolve, then let it sit for about 5 minutes to soften. To keep the gelatin liquefied, place the bowl in a larger bowl of hot water.
-
Cream Cheese Mixture: In a large mixing bowl, beat the mascarpone cheese and cream cheese together at high speed using an electric mixer until light and fluffy.
-
Add Sugar: Gradually add the granulated sugar while continuing to beat the cheese mixture, ensuring it becomes smooth and well-blended.
-
Incorporate Lemon and Vanilla: Reduce the mixer speed to medium and add the lemon juice and vanilla extract. Mix until fully incorporated.
-
Add Gelatin: Remove the mixing bowl from the electric mixer. Using a rubber spatula, gently fold the softened gelatin into the cheese mixture. Make sure it’s well-blended, but be careful not to overmix.
-
Whip the Cream: In a separate, chilled bowl, whip the heavy cream with cold beaters until stiff peaks form.
-
Fold in the Cream: Take a scoop of the whipped cream and gently fold it into the mascarpone mixture. This step helps lighten the mixture, making it easier to combine with the rest of the whipped cream.
-
Combine Cream and Cheese: Continue folding in the remaining whipped cream until the entire mixture is smooth and fluffy.
-
Assemble the Cheesecake: Pour the cheesecake filling into the cooled chocolate crust, spreading it evenly to cover the base.
-
Chill the Cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is fully set and firm.
-
Decorate: Once the cheesecake has chilled and set, decorate it with shaved chocolate and whipped cream. Pipe the whipped cream around the edges for an elegant presentation.
-
Slice and Serve: To slice, dip a sharp knife into a tall glass of hot water, then wipe it dry before cutting through the cheesecake. This technique ensures clean, smooth slices.
Additional Tips:
-
Crust Variations: If you prefer a more intense chocolate flavor, you can add a bit of cocoa powder to the graham cracker mixture or substitute chocolate cookies for graham crackers.
-
Serving Suggestions: This cheesecake pairs beautifully with a fresh berry compote or a drizzle of caramel sauce. Serve with a cup of strong coffee for a delightful after-dinner treat.
-
Make-Ahead Option: This cheesecake can be made a day ahead, allowing the flavors to develop and making it easier to serve when you need it.
Enjoy!
This Mascarpone Cheesecake in Mexican Chocolate Crust is a treat that combines rich creaminess with a hint of spice. Whether you’re serving it for a special occasion or a casual gathering, it’s sure to impress your guests. The unique crust adds an unexpected twist that complements the smooth, decadent filling. Enjoy every bite!
By following these detailed instructions, you’ll be able to recreate this mouthwatering dessert with ease, making it a show-stopping centerpiece for any occasion.
