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Dark chocolate mascarpone cheesecake

Mascarpone Double Chocolate Cheesecake

Published on November 21, 2021 | In | By
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Mascarpone chocolate cheesecake

Having a sweet tooth and being a chocoholic is a deadly combination. I am not the only one in my family. This particular gene is in plenty and there is never a dearth for people to polish off dessert leftovers…ever !

when the BBC good food book made its debut in India, I would lose myself in those pages of glossy images and equally exquisite recipes. I have more than a few which have become family recipe keepers and I pull them out on occasion when the complaints (“there’s no food”) reaches a crescendo (eye rolls)

Dark chocolate mascarpone cheesecake

Mascarpone chocolate cheesecake

This particular mascarpone cheesecake has seen many avatars in white, milk and dark chocolate and also as displayed here in this marbled version. I love that it is a simple recipe which uses very little of a sweetening ingredient and beautifully mixes the flavours of the chocolates and the creamy cheeses.

It is indeed decadent which is why I don’t use processed sugar or any other refined ingredients. This one uses digestive biscuits but otherwise we use home made wholemeal cookies for the base. Made these a little extra fancy for some brownie points with the cheesecake monsters !!! Gotta say that it’s working (so far 😉 )

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Recipe
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Ingredients

  • Mascarpone cheese-250 gms
  • Cream cheese -200 gms
  • Mullti grain digestive biscuits- 3 C crushed to a coarse powder
  • Melted Butter- 150 gms
  • Dark / milk chocolate-200 gms- melted
  • white chocolate-100 gms - three fourth melted
  • Maple syrup-1/4C (more if you like it sweeter)

Instructions

  1. Take a large bowl and mix the butter with the powdered biscuits using the fingertips.
  2. Use a springform or regular pie dish and grease the base with a little butter. Add the biscuit mix and press down tightly with the fingers or back of the spoon to form a base.
  3. Refrigerate the base when making the filling
  4. Take another deep bowl, add the mascarpone cheese, cream cheese and maple syrup and beat well until soft.
  5. Add in the half melted chunks of white chocolate and fold in. You could also melt it fully if you like it more creamy.
  6. Mix well and check the taste. Add more maple syrup if necessary
  7. Take out the base from the refrigerator and fill with the mascarpone mixture
  8. Using a spoon, drizzle the melted dark chocolate on top of the mascarpone filling
  9. Using a skewer or toothpick draw a marbled pattern on the top
  10. Refrigerate for 2-3 hours
  11. Before serving , take it out of the refrigerator, 5 minutes ahead. Use a up turned tumbler to un-mould the cheesecake. cut in wedges and serve.

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