Ingredients for Mexican Chocolate And Mascarpone Cheesecake
- 4 oz Mexican chocolate
- Semisweet Chocolate
- 1 ½ cups graham cracker crumbs
- Whole Almond
- Ground Cinnamon
- 2 tablespoons packed light brown sugar
- Unsalted Butter
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- Mascarpone Cheese
- 8 oz cream cheese
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- Vanilla Extract
- Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Chocolate And Mascarpone Cheesecake? 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.
How to Make Mexican Chocolate And Mascarpone Cheesecake
- Preheat oven to 400°F (200°C).
- Chop 4 oz Mexican chocolate and 2 oz semi-sweet chocolate.
- In a food processor, combine chopped chocolates, 1 ½ cups graham cracker crumbs, ½ cup pecan halves.
- Process until finely ground.
- In a medium bowl, combine the crumb mixture with ¼ cup melted unsalted butter, 2 tablespoons packed light brown sugar, and ½ teaspoon ground cinnamon.
- Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely.
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup cold water. Let stand for 5 minutes to soften.
- In a large bowl, beat 16 oz mascarpone cheese and 8 oz cream cheese with an electric mixer on high speed until light and fluffy.
- Gradually add 1 cup granulated sugar, beating until smooth and creamy.
- Beat in 2 tablespoons lemon juice and 1 teaspoon vanilla extract on medium speed.
- Gently heat the gelatin mixture in the microwave for 10-15 seconds or until melted. Stir until smooth.
- Quickly fold the melted gelatin mixture into the cheese mixture.
- In a separate bowl, whip 1 cup heavy cream to stiff peaks.
- Gently fold one-third of the whipped cream into the cheese mixture to lighten it.
- Fold in the remaining whipped cream until just combined.
- Pour the filling into the cooled crust.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Cut into wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
86g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Mexican Refrigerator Heirloom Historical Holiday Event Kid Friendly Kosher Romantic Chocolate Cheesecake Cheese Dietary Gifts Comfort Food Valentines Day Taste Mood Equipment Number Of Servings
