Chocolate Mascarpone Cheesecake
This Chocolate Mascarpone Cheesecake is a decadent delight! Creamy mascarpone meets rich chocolate for a dessert that's sure to impress.
Servings: 8 servings
Ingredients
- 1.5 pounds cream cheese at room temperature
- 1 cup sugar
- 0.25 cup flour
- 1 pound mascarpone at room temperature
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 ounces semisweet or bittersweet chocolate melted and warm
Instructions
- Preheat your oven to 325°F (160°C).
- Grease your 9-inch springform pan lightly with butter or cooking spray and set it aside.
- In a large mixing bowl, add the room-temperature cream cheese. Using an electric mixer, beat until smooth and creamy, about 2-3 minutes.
- Gradually add the sugar and flour to the cream cheese mixture. Beat until well combined and fluffy.
- Add the mascarpone cheese to the mixture and continue to beat until fully combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gently fold in the sour cream using a rubber spatula.
- Pour the warm, melted chocolate into the mixture and gently fold until fully incorporated.
- Pour the cheesecake batter into the prepared springform pan. Place the pan on a baking sheet and bake for 55-65 minutes.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour, then chill in the refrigerator for at least 4 hours.
- When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Measuring cups and spoons
- Baking Sheet
Notes
- Make sure all ingredients are at room temperature for a smooth batter.
- For a lighter option, substitute cream cheese with Neufchâtel cheese.
- Store leftovers covered in the refrigerator for up to 5 days.