Mascarpone and chocolate cheesecake is a dessert everyone loves, and personally, I prefer the mascarpone version over the one with cheese.
The cheesecake is not one of those desserts I make frequently, but I really wanted to make it, and it had to be with chocolate.
You will also find another version of cheesecake on the blog, but this one is my favorite, and it will surely impress, perhaps as a dessert for Sunday lunch.
Of course, you can also choose not to add chocolate and maybe leave it plain with just some chocolate chips.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
If you enjoy making my recipe, let me know if you liked it in the comments.
Approx. 665 Kcal per person
- Difficulty: Medium
- Cost: Expensive
- Rest time: 4 Hours 30 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
For a cheesecake for 8 people for the Mascarpone and Chocolate Cheesecake
Ingredients for the base
- 2 cups dry biscuits
- 6 tbsp softened butter
- 7 oz dark chocolate
- 1 1/4 cups mascarpone
- 2/3 cup Hopla cream
- 1/4 cup unsweetened cocoa powder
- 1/3 cup sugar
- 3 tbsp butter
- 2 tbsp rum
- to taste dark chocolate glaze
Preparation of the Mascarpone and Chocolate Cheesecake
Start by blending the biscuits, then add the softened butter and mix well. Prepare a 9.5-inch springform pan and place a sheet of parchment paper on the bottom, then spread the biscuit mixture evenly on the bottom of the pan.
Put the pan in the fridge for at least 30 minutes.
Meanwhile, melt the dark chocolate with the butter, and once softened, add the rum and cocoa, mix well and set aside.
In the cake mixer, place the mascarpone, liquid cream, and sugar, and beat well. Finally, add the previously set aside dark chocolate and mix again until well combined.
Take the pan from the fridge and put the prepared cream in the mold, leveling it well, then refrigerate for at least 4 hours.
Once well chilled, take the cheesecake, transfer it to a serving plate, and scribble the surface with dark chocolate glaze.
It will keep well in the refrigerator for at least 3 days.
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