Mexican Chocolate And Mascarpone Cheesecake Recipes

MEXICAN CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
• In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.

MEXICAN CHOCOLATE CHEESECAKE

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.

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.