Mascarpone Cheesecake in Mexican Chocolate Crust

Jun 02, 2023June 2, 20230 5
Mascarpone Cheesecake in Mexican Chocolate Crust recipe for a rich and flavorful dessert
in Dessert

Prep

30 min

Cook

20 min

Ready In

5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 ounces mexican chocolate ( such as Ibarra )
2 ounces semisweet chocolate
10 graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter
1 tablespoon unflavored gelatin
1/4 cup cold water
1 1/2 lbs mascarpone cheese
24 ounces cream cheese , softened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream

Nutrision Information

Servings Per Recipe
12
Calories
859
Sugar
49g
Fat
76g
Mascarpone Cheesecake in Mexican Chocolate Crust is a decadent dessert that combines creamy cheesecake filling with a flavorful chocolate crust. The recipe is a twist on traditional cheesecake, as the crust is made with a mix of graham crackers, pecans, cinnamon, and Mexican chocolate. This dessert is perfect for a special occasion or dinner party, as it serves a large crowd. The texture of the cheesecake is smooth and creamy, with a melt-in-your-mouth consistency that is sure to satisfy your sweet tooth. Overall, this recipe is a delicious and indulgent treat that is worth the extra calories.

Instructions

1.Preheat oven to 350°F.
2.Mix graham crackers, pecan halves, cinnamon, and brown sugar in a food processor until mixture resembles coarse sand. Add melted butter and pulse until mixture is thoroughly moistened.
3.Press mixture firmly and evenly onto bottom and up sides of a 9-inch springform pan. Bake until crust is set and lightly golden brown, about 18-20 minutes. Let cool.
4.In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften.
5.In a separate bowl, beat mascarpone cheese, cream cheese, and sugar with an electric mixer on high speed until smooth and creamy. Beat in lemon juice and vanilla.
6.Microwave the bowl with gelatin mixture on high for 10-15 seconds, stir until gelatin dissolves completely.
7.Beat cream with electric mixer on high speed until it forms stiff peaks. Gently fold cream into mascarpone mixture until combined. Fold gelatin mixture into filling mixture until combined.
8.Pour filling into cooled crust. Smooth top with spatula. Refrigerate for at least 4 hours until set.
9.Carefully remove sides of springform pan and place cheesecake on serving platter. Serve and enjoy!

PROS

This cheesecake is a rich and indulgent dessert that is sure to satisfy your sweet tooth.

The combination of mascarpone cheese and cream cheese creates a creamy, smooth texture that melts in your mouth.

The Mexican chocolate crust adds a unique and flavorful twist to traditional cheesecake.

This recipe makes a large cheesecake, perfect for sharing with friends and family at a dinner party or special occasion.

CONS

This cheesecake is not a healthy dessert option, as it is high in calories, fat, and sugar.

Due to the richness of the cheesecake, it may be too heavy for some people to enjoy as a dessert after a full meal.

If you have a lactose intolerance, this recipe may not be suitable for you.

HEALTH & BENEFITS

While this cheesecake is not a healthy dessert option, it does contain some nutritional benefits.
Mascarpone cheese is a good source of vitamin A, which supports immune function and eye health.
Pecans are a good source of heart-healthy monounsaturated fats and may help lower cholesterol levels.
Cinnamon has been linked to stabilizing blood sugar levels and reducing inflammation in the body.

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