Zutaten für Mascarpone Cheesecake In Mexican Chocolate Crust
- 4 ounces (113g) Mexican chocolate
- Semisweet Chocolate
- 1 ½ cups (150g) graham cracker crumbs
- Pecan Halves
- 1 teaspoon ground cinnamon
- ¼ cup (50g) packed light brown sugar
- Unsalted Butter
- Unflavored Gelatin
- ¼ cup (60ml) cold water
- 16 ounces (454g) mascarpone cheese
- 8 ounces (227g) cream cheese
- Granulated Sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups (473ml) heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mascarpone Cheesecake In Mexican Chocolate Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Mascarpone Cheesecake In Mexican Chocolate Crust
- **Make the Crust:**
- Preheat oven to 400°F (200°C).
- Finely chop 4 ounces (113g) Mexican chocolate.
- In a food processor, combine the chopped chocolate, 1 ½ cups (150g) graham cracker crumbs, ½ cup (56g) chopped pecans, 1 teaspoon ground cinnamon, and ¼ cup (50g) packed light brown sugar. Process until finely combined.
- Add 6 tablespoons (85g) melted unsalted butter and pulse until the mixture is evenly moistened and resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
- **Make the Filling:**
- In a small bowl, sprinkle 1 tablespoon (7g) unflavored gelatin over ¼ cup (60ml) cold water. Let stand for 5 minutes to soften.
- In a separate bowl, place the softened gelatin in a larger bowl of hot water to keep it liquefied.
- In a large bowl, beat 16 ounces (454g) mascarpone cheese and 8 ounces (227g) cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 ½ cups (300g) granulated sugar, beating until combined.
- Beat in 2 tablespoons lemon juice and 1 teaspoon vanilla extract on medium speed.
- Quickly fold the softened gelatin mixture into the cheese mixture using a rubber spatula until completely incorporated.
- In a chilled bowl with chilled beaters, whip 2 cups (473ml) heavy cream to stiff peaks.
- Gently fold a small amount of whipped cream into the cheese mixture to lighten it.
- Then, fold in the remaining whipped cream until just combined.
- Pour the filling into the cooled crust.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- **Decorate and Serve:**
- Before serving, decorate with shaved Mexican chocolate and additional whipped cream piped around the rim.
- To prevent sticking, dip your knife in hot water and wipe clean between each slice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
77g
Fat
86g
Carbs
8g
