Mascarpone Cheesecake in Mexican Chocolate Crust
Indulge in the decadent fusion of creamy mascarpone and bold Mexican chocolate with this Mascarpone Cheesecake in Mexican Chocolate Crust. This recipe elevates classic cheesecake by pairing a velvety mascarpone and cream cheese filling with a spiced, buttery crust made from crushed chocolate wafers and grated Mexican chocolate, known for its earthy, cinnamon-infused flavor. Baked to perfection and cooled gradually to ensure a crack-free finish, this cheesecake is a show-stopping dessert for any occasion. Garnished with a dusting of cinnamon and optional whipped cream, each slice offers a harmonious balance of silky sweetness and rich, warming spices. Whether for a special celebration or to satisfy your most luxurious cravings, this cheesecake is a must-try for lovers of bold, globally inspired desserts.
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Recipe Information
Ingredients
- 1.5 cups Crushed chocolate wafers
- 2 oz Mexican chocolate (grated)
- 5 tbsp Unsalted butter (melted)
- 16 oz Mascarpone cheese
- 8 oz Cream cheese (softened)
- 0.75 cup Granulated sugar
- 4 items Large eggs
- 2 tsp Vanilla extract
- 0.5 tsp Ground cinnamon (for garnish)
- Whipped cream (optional for serving)
Instructions
Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
In a medium mixing bowl, combine the crushed chocolate wafers, grated Mexican chocolate, and melted unsalted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the mascarpone cheese, cream cheese, and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven and leave the cheesecake inside with the door cracked open for another hour to cool gradually. This helps prevent cracks.
Remove the cheesecake from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 4 hours, or preferably overnight.
Before serving, dust the top with a light sprinkle of ground cinnamon and garnish with whipped cream if desired.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 23.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
