Mascarpone Cheesecake with Bittersweet Chocolate
First made 2/2/2014 for Super Bowl. Excellent definitely worth the effort.
Recipe from Stonewall Kitchens.
- 3/4 all-purpose flour
- 1/4 cup confectioner's sugar
- 1/4 cup finely ground toasted pecans
- 1/2 cup unsalted butter, chilled
- 16 oz. cream cheese, room temperature
- 1/8 tsp salt
- 1 1/4 cup granulated sugar
- 16 oz. Mascarpone cheese, room temperature
- 1 1/2 tsp lemon juice
- 1 1/2 tsp pure vanilla
- 4 large eggs, room temperature
- 2 large egg yolks
- 1 jar Stonewall Kitchen Bittersweet Chocolate Sauce, lukewarm
1.Preheat oven to 350 degrees. Line the bottom of a 9-inch round spring form pan with foil and grease, or parchment paper
2. In a food processor combine flour, sugar and pecans. Pulse briefly. Add unsalted butter; pulse until mixture resembles fine crumbs. Press crust mixture evenly into bottom of prepared pan. Bake for 20-25 minutes until lightly golden. Cool and grease sides of pan.
1. Increase oven temperature to 500 degrees.
2. In a mixer using the paddle attachment add cream cheese, salt and sugar. Beat until combined and fluffy. Add Mascarpone, lemon juice and vanilla. Beat on low speed until just blended.
3. Add eggs and egg yolks two at a time. Beat on low speed until eggs are incorporated.
4. Place pan on cookie sheet. Reserve 1 1/2 cups of the filling, pour remainder of the filling onto the prepared crust. Stir 1/2 cup of the chocolate sauce into the reserved filling. Place dollops of the chocolate filling on top of cake. Drag a knife through chocolate forming a swirl pattern.
5. Bake 10 minutes. Reduce heat to 200 degrees and bake 1 1/2 hours keeping oven door closed. When done, top will be golden and center will be almost set. Cool, the refrigerate covered overnight. Garnish with chocolate shavings and chocolate drizzle