Mascarpone Cheesecake In Mexican Chocolate Crust Recipes

GIADA DE LAURENTIIS' MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
• Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form.
• Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan).
• Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
• Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan.
• Place the springform pan in a large roasting pan.
• Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
• Transfer the cake to a rack; cool for 1 hour.
• Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

CHOCOLATE MASCARPONE CHEESECAKE - BACCO RESTAURANT, NEW ORLEANS

Steps:

• Crust:.
• Preheat oven to 325°F.
• Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form.
• Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
• Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack.
• Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake.
• Filling:.
• Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm.
• Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally.
• Gradually add flour, beating until well blended.
• Add eggs one at a time, beating until well blended.
• Mix in mascarpone cheese, then melted chocolate.
• Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up around exterior of springform pan.
• Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes.
• Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
• Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter.

MASCARPONE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray. Wrap the outside of the pan with aluminum foil.
• Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and let cool before adding the cheesecake filling.
• Reduce the oven temperature to 325 degrees F.
• In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the counter and let cool completely before removing the cake from the pan. Slice and serve.