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Chocolate Mascarpone Cheesecake Recipe

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This recipe for Chocolate Mascarpone Cheesecake, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Lucas


Oreo Crust:
24 Oreo cookies
1/4 cup butter, melted

Chocolate Mascarpone Cheesecake Filling:
16 oz cream cheese, VERY soft
16 oz mascarpone cheese, VERY soft
1/4 cup milk
3 large eggs, at room temperature
2 egg yolks, at room temperature
1 1/2 cups sugar
2 tablespoons unsweetened cocoa powder
8 oz semi-sweet chocolate, melted and slightly cooled
2 teaspoons vanilla
Chocolate ganache
Whipped cream

Preheat oven to 325 degrees. Wrap a 9-inch springform pan VERY well in multiple layers of heavy-duty tin foil; set aside. CRUST: Add the Oreos to the body of a blender or food processor and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside. FILLING: Beat cream cheese and mascarpone cheese in a mixer until completely smooth. Beat in the milk. Add in the eggs, egg yolks, and sugar until well combined. Add cocoa powder and vanilla and mix until cocoa powder has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in chocolate, stirring gently until combined. Pour filling into prepared crust, spread evenly, and smooth the top with a rubber spatula. Place the springform pan in a large baking pan (with high sides) and fill the pan with about two inches of hot water. Place cheesecake in preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven, with the door shut. The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to serve pour the ganache on top of the uncut cheesecake and place it back in the fridge for 15 minutes. Slice, top with a dollop of whipped cream, and serve.




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