Today for snack I prepared a very simple and delicious dessert 😋, the mascarpone and cream cheesecake with chocolate ganache.
A fresh dessert that does not require baking made with few ingredients. I used a base of whole grain cookies, but you can choose the ones you prefer!
Let’s see together what you need and the preparation steps.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cuisine: Italian
Ingredients
- 9 oz whole grain cookies
- 1/2 cup butter
- 9 oz mascarpone
- 2 cups fresh liquid cream
- 7 oz dark chocolate
- 1 cup powdered sugar
Tools
- Cake pan 9-inch springform
- Parchment paper
Preparation
The mascarpone and cream cheesecake with chocolate ganache.
Crush the cookies. You can put them in a blender and pulse repeatedly, or place them in a food bag, close the end, and crush them with a rolling pin. Then pour into a large bowl.
Line the cake pan with parchment paper. Place a sheet of parchment paper on the base of the cake pan, place the cylindrical part, and close the springform. Trim the excess paper and cover the lateral part of the springform. You just need to cut two strips about 2-3 fingers high and lay them on the wall. Follow the photos <HERE>.
Meanwhile, melt the butter in a saucepan and let it cool. Pour it over the cookies and mix well.
Finally, transfer the mixture into the prepared cake pan and level it with the back of a spoon, then let it rest in the refrigerator for an hour.
Whip 1 1/4 cups of cream with the powdered sugar. Gradually add the mascarpone and gently mix from bottom to top.
Retrieve the cake pan, distribute the cream, and level with the spatula.
Put it back in the refrigerator to rest for about 2 hours.
Finish the cheesecake preparation with the chocolate ganache. Melt in a saucepan over low heat the dark chocolate cut into pieces with the cream. Let it cool for a few minutes, then pour it over the surface of the cheesecake.
Put it back in the refrigerator for at least 2 hours.
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