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Rich and creamy Chocolate Mascarpone Cheesecake!

Chocolate Mascarpone Cheesecake

Ashley Manila
Rich and Creamy Chocolate Mascarpone Cheesecake!
4.78 from 9 votes
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Prep Time 45 minutes
Cook Time 2 hours
Inactive Time 6 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 1 - 9" Cheesecake

Ingredients
 

For the Oreo Crust:

  • 24 Oreo cookies
  • 1/4 cup unsalted butter, melted

For the Chocolate Mascarpone Cheesecake Filling:

  • (2) 8 ounce packages of cream cheese, VERY soft
  • (2) 8 ounce packages Mascarpone cheese, VERY soft
  • 1/4 cup whole milk
  • 3 large eggs + 2 egg yolks, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 8 ounces semi-sweet chocolate, melted and slightly cooled
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

For the Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla

Instructions
 

  • Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.

For the Oreo 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.

For the Chocolate Mascarpone Cheesecake Filling:

  • Beat cream cheese and mascarpone cheese in a blender until completely smooth. Beat in the milk. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add cocoa powder and vanilla and pulse for another 30 seconds, or 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; this is your water bath (see post if you need more information on this). 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 the pan 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 (this will help the ganache set). Slice, top with a dollop of whipped cream, and serve!

For the Chocolate Ganache:

  • Add the chocolate to a large, heatproof bowl; set aside.
  • Heat the cream in a small saucepan over medium-heat just until it begins to bubble around the edges; about 2 minutes. Remove the cream from heat and pour it over the chopped chocolate. Let the chocolate and warm cream stand untouched for 1 minute, then whisk it together until the chocolate melts and a smooth ganache forms; about 2 minutes. Pour the warm ganache over the cheesecake before serving.

For the Whipped Cream:

  • Place the heavy cream and sugar in a stand mixer fitted with the whisk attachment and beat on high until semi-stiff peaks begin to form. Add in the vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

Notes

Total time includes chilling.
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