Chocolate Mascarpone Cheesecake

When I saw this chocolate mascarpone cheesecake from Baking Obesession, I know that I must bake this cake! It looks too tempting; soft & smooth texture of the cheesecake with rich chocolate taste. Who can resist this? I can’t!

Ingredients: (makes one 9″ cake)

For the cheesecake:

  •  1 1/2 cups whipping cream
  • 1 tsp espresso powder
  • 6 oz (170gm) bittersweet chocolate, finely chopped
  • 6 oz (170gm) milk chocolate, finely chopped
  • 8 oz (227gm) mascarpone cheese, at room temperature
  • 8 oz (227gm) cream cheese, at room temperature
  • 1/2 cup castor sugar
  • 1 cup sour cream
  • 1 tbsp cornstarch, sifted
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
For the ganache:
  • 4 oz (113gm) bittersweet chocolate, finely chopped
  • 1/2 cup whipping cream

1. Preheat oven at 177Deg C. Wrap a 9″ springfoam pan with a double layer of aluminum foil. Set aside.

2. Put the finely chopped bittersweet &  milk chocolate in a bowl. Heat up 1 1/2 cups of whipping cream and 1 tsp of espresso powder in a saucepan over medium heat until the cream comes just to a boiling point and the espresso powder has completely dissolves. Pour the hot cream over the chocolate. Let it sits for around 5 minutes, then whisk until the ganache is smooth. Set aside to cool until warm.

3. Beat cream cheese with an electric mixer until fluffy, gradually add in sugar. Add in mascarpone cheese and beat with low speed.

4. Continue beating with low speed, add in sour cream and corn starch.

5. Mixer on low speed, add in chocolate mixture, mix until well combined.

6. Beat in the eggs, 1 at a time. Scrap the sides of bowl if needed to ensure egg is well combined. Add in vanilla extract, beating on low speed until mixture is well combined.

7. Pour the filling into the prepared pan. Bake the cake with bain marie (hot water bath) for 1 hr 15 minutes. Turn off the oven, and let the cake cool in the oven for another oven. Chill the cake overnight.

* Bain marie – the spring foam pan should be immersed into a larger pan filled with hot water. Water level should be halfway up the springform pan. 

To make the ganache, place 4 oz of bittersweet chocolate in a bowl. In a small saucepan, heat the 1/2 cup of whipping cream over medium heat to just a boiling point. Pour the hot cream over the chocolate. Let it stand for around 3 minutes. Whisk the ganache until smooth. Pour the ganache on top of the cheesecake. Tilt the pan to help on the spreading of the ganache. Chill the cake until the ganache is set for a few hours. Enjoy!


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