Mexican Chocolate and Mascarpone Cheesecake
Indulge in the luxurious fusion of creamy mascarpone and bold Mexican chocolate with this Mexican Chocolate and Mascarpone Cheesecake. Featuring a buttery chocolate graham cracker crust and a silky filling infused with warm cinnamon and a hint of cayenne for a subtle kick, this dessert strikes the perfect balance between sweet, spicy, and decadent. The combination of mascarpone and cream cheese creates an ultra-rich texture, while the melted Mexican chocolate adds a distinct depth of flavor. Topped with optional dark chocolate shavings for an elegant finish, this cheesecake is as stunning as it is delicious. Perfect for special occasions or whenever you're craving a show-stopping dessert, this recipe is sure to impress. Best enjoyed chilled, it’s a guaranteed crowd-pleaser with every creamy, spiced bite!
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Recipe Information
Ingredients
- 200 grams chocolate graham crackers
- 80 grams unsalted butter, melted
- 450 grams mascarpone cheese, softened
- 450 grams cream cheese, softened
- 200 grams granulated sugar
- 4 whole eggs
- 200 grams Mexican chocolate, melted
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cayenne pepper (optional, for a spicy kick)
- 1 teaspoon vanilla extract
- 120 ml heavy cream
- 50 grams dark chocolate shavings (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Place the chocolate graham crackers in a food processor and pulse until they form fine crumbs. Add the melted butter and mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Chill the crust in the refrigerator while making the filling.
In a large mixing bowl, combine the mascarpone cheese, cream cheese, and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.
Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Stir in the melted Mexican chocolate, ground cinnamon, cayenne pepper (if using), vanilla extract, and heavy cream. Mix until fully incorporated.
Pour the cheesecake filling over the chilled crust and spread evenly with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Turn off the oven and leave the cheesecake inside with the door ajar for an additional hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to set completely.
Before serving, optionally top the cheesecake with dark chocolate shavings for decoration.
Slice into 12 servings and enjoy this velvety and spiced Mexican Chocolate and Mascarpone Cheesecake!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 31.3 g | 157% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.2 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 237 mg | 5% | |
*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.
