Mexican-Chocolate and Mascarpone Cheesecake

Jun 03, 2023June 3, 20230 8
Delicious Mexican-Chocolate and Mascarpone Cheesecake Recipe
in Dessert

Prep

30 min

Cook

55 min

Ready In

5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 ounces mexican chocolate
2 ounces semisweet chocolate
10 double graham crackers
1 cup toasted whole almond
2 teaspoons ground cinnamon
3 tablespoons brown sugar
1/4 cup unsalted butter
1 tablespoon gelatin or 1 tablespoon agar-agar
1/4 cup cold water
1 1/2 lbs mascarpone cheese
1 1/2 lbs cream cheese , softened
1 cup sugar
2 tablespoons lemon juice
2 tablespoons vanilla extract
1 1/2 cups cream

Nutrision Information

Servings Per Recipe
12
Calories
605
Sugar
30g
Fat
50g
This Mexican-Chocolate and Mascarpone Cheesecake is a fusion of flavors and cultures. Its rich and chocolaty taste comes from the combination of Mexican chocolate and semisweet chocolate, while its creamy and nutty texture comes from the mascarpone cheese, cream cheese, and almond crust. This cheesecake is inspired by the traditional Mexican chocolate, which is a blend of cocoa, sugar, cinnamon, and other spices that create a sweet and spicy flavor profile. The cheesecake is easy to make and can be enjoyed as a special treat for birthdays, holidays, or any other festive occasion. Make sure to chill the cheesecake before serving so that it sets properly.

Instructions

1.Preheat oven to 350°F (180°C).
2.Combine graham crackers, almonds, cinnamon, and brown sugar in a food processor. Pulse until crumbly.
3.Melt the chocolate in a double boiler or in the microwave. Add the melted chocolate to the crumb mixture and pulse until combined.
4.Grease a 9-inch springform pan. Press the crumb mixture on the bottom and the sides.
5.In a bowl, sprinkle the gelatin over cold water and let it soften. Place the bowl in a simmering water bath, stirring until gelatin is dissolved.
6.In another bowl, beat mascarpone, cream cheese, sugar, lemon juice, vanilla extract, and gelatin mixture with an electric mixture.
7.In another bowl, beat cream until it forms soft peaks. Fold in the mascarpone mixture until well combined.
8.Pour the mixture into the crust and smooth the top.
9.Bake the cheesecake for 50-55 minutes. Remove the cheesecake from the oven and let it cool at room temperature.
10.Once the cheesecake is cool, refrigerate for at least 4 hours or overnight. Serve chilled.

PROS

This Mexican-Chocolate and Mascarpone Cheesecake is a decadent, silky, and creamy dessert with a rich chocolate flavor, firm texture, and nutty crust.
It’s perfect for chocolate lovers and special occasions.

CONS

This cheesecake is high in calories, sugar, and fat.
It should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Although this dessert is not particularly healthy, it contains almonds, which are packed with vitamin E, healthy fats, fiber, and antioxidants that may help lower cholesterol, reduce inflammation, and improve heart health. Dark chocolate also contains antioxidants and flavonoids that may lower blood pressure, enhance blood flow, and boost brain function.

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