Chocolate Mascarpone Cheesecake

**Chocolate Mascarpone Cheesecake**

*A Silky, Decadent Dessert with European Flair*

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### Introduction

If you’re looking for a dessert that marries richness with elegance, look no further than this **Chocolate Mascarpone Cheesecake**. With its luscious blend of cream cheese and mascarpone, this cheesecake delivers a smooth, velvety texture that melts in your mouth. The addition of high-quality dark chocolate adds depth, while a crisp chocolate cookie crust provides the perfect contrast in texture.

This recipe is ideal for dinner parties, special occasions, or simply when you want to impress. While it looks and tastes like a dessert from a fine pastry shop, it’s entirely manageable for home bakers who are patient and ready for a little indulgence. The secret lies in balancing the rich ingredients and baking the cheesecake gently to ensure a flawless finish—no cracks, just creamy perfection.

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### Ingredients

#### For the Crust:

* 1 ½ cups chocolate cookie crumbs (such as Oreos, without filling)

* ¼ cup granulated sugar

* 6 tbsp unsalted butter, melted

* Pinch of salt

#### For the Cheesecake Filling:

* 8 oz mascarpone cheese, at room temperature

* 16 oz cream cheese, at room temperature

* ¾ cup granulated sugar

* ¼ cup brown sugar, packed

* 1 tsp vanilla extract

* ½ tsp espresso powder (optional, but enhances chocolate flavor)

* 4 large eggs, at room temperature

* ¾ cup sour cream

* 200g (about 7 oz) dark chocolate (60–70% cocoa), melted and slightly cooled

#### For the Ganache Topping:

* ½ cup heavy cream

* 4 oz dark or semi-sweet chocolate, chopped

* 1 tbsp unsalted butter

* 1 tbsp corn syrup (optional for shine)

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### Instructions

#### Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a mixing bowl, combine the cookie crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened.

3. Press the mixture into the bottom of the prepared pan, using the back of a spoon or flat-bottomed glass to compress it firmly.

4. Bake for 10 minutes, then remove and set aside to cool while you prepare the filling.

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#### Step 2: Make the Filling

1. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the mascarpone and cream cheese together until smooth and creamy, about 2–3 minutes.

2. Add the granulated and brown sugar, vanilla extract, and espresso powder. Continue mixing until well blended.

3. Add eggs one at a time, mixing on low speed and scraping the sides of the bowl between additions. Avoid overbeating to prevent air bubbles, which can cause cracks.

4. Mix in the sour cream just until incorporated.

5. Finally, pour in the melted chocolate and gently fold it into the batter until uniform in color.

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#### Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan in two layers of foil to protect it from water.

2. Pour the batter over the prepared crust and smooth the top.

3. Place the pan in a larger roasting pan. Fill the outer pan with hot water halfway up the sides to create a water bath.

4. Bake at 325°F (160°C) for 55–65 minutes. The center should still jiggle slightly when shaken.

5. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

6. Remove from the oven and water bath. Cool completely at room temperature, then refrigerate at least 6 hours or overnight.

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#### Step 4: Make the Ganache

1. In a small saucepan, heat the heavy cream just until it begins to simmer. Remove from heat.

2. Add the chopped chocolate and let sit for 1 minute.

3. Stir until smooth, then add the butter and corn syrup (if using). Stir again until glossy.

4. Allow the ganache to cool slightly, then pour over the chilled cheesecake, using a spatula to spread it evenly.

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### Serving & Garnishing

Refrigerate the cheesecake for another hour to let the ganache set before serving. Slice with a hot knife wiped clean between cuts for the cleanest presentation. Garnish with chocolate curls, berries, or a dusting of cocoa powder for a sophisticated finish.

This cheesecake is rich—so a small slice goes a long way. It pairs beautifully with a cup of espresso or a dessert wine like port or sherry.

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### Tips & Variations

* **Room Temperature Ingredients**: Ensure all dairy and eggs are at room temperature for a smooth batter.

* **Crust Alternatives**: Try a graham cracker crust or even a chocolate brownie base for added texture.

* **Mascarpone Substitute**: If you can’t find mascarpone, full-fat cream cheese will work, though the flavor will be slightly tangier and less delicate.

* **Freezing**: This cheesecake freezes well. Wrap tightly and freeze without ganache for up to 2 months. Add ganache after thawing.

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### Final Thoughts

**Chocolate Mascarpone Cheesecake** is the kind of dessert that turns a meal into a memory. The balance of sweet, rich chocolate and the delicate creaminess of mascarpone makes each bite a small moment of bliss. It’s the perfect centerpiece for any dessert table—elegant enough for holidays, but easy enough for a weekend baking project.

Would you like a printable version of this recipe or a variation for a smaller batch?