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Mascarpone Cheesecake in Mexican Chocolate Crust Recipe

Mascarpone Cheesecake in Mexican Chocolate Crust
Servings: 16

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mascarpone Cheesecake in Mexican Chocolate Crust. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mascarpone Cheesecake in Mexican Chocolate Crust in your home. Then, follow these steps below to serve Mascarpone Cheesecake in Mexican Chocolate Crust for your family or friends.

Ingredients

  • 2 graham crackers

  • 10 pecan halves

  • 1 cinnamon

  • 2 brown sugar

  • 3 unsalted butter

  • 4 unflavored gelatin

  • 1 water

  • 1/4 mascarpone cheese

  • 1 1/2 cream cheese

  • 24 granulated sugar

  • 1 lemon juice

  • 2 vanilla extract

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Mascarpone Cheesecake in Mexican Chocolate Crust in your home by yourself.

Directions: How to Make Mascarpone Cheesecake in Mexican Chocolate Crust

  1. For the Crust:

  2. Set oven rack in the middle of the oven and preheat oven to 400 degrees F.

  3. Chop chocolate and drop through feed tube of a running food processor or blender.

  4. Add graham crackers and pecans and process until they are fine crumbs.

  5. Pour crumbs into a 10- or 12-inch diameter springform pan.

  6. Stir in cinnamon and brown sugar.

  7. Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together.

  8. Use your knuckles to press up the sides, then press over bottom of pan., Bake 10 minutes.

  9. Cool.

  10. For the Filling:

  11. Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes.

  12. To keep gelatine liquefied, set bowl in a larger bowl of hot water.

  13. Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy.

  14. Gradually pour in sugar while continuing to beat.

  15. At medium speed, beat in lemon juice and vanilla extract.

  16. Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture., In a cold bowl and with cold beaters, whip cream to stiff peaks.

  17. Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream.

  18. Then fold remaining cream into the cheese base.

  19. Pour into cooled crust.

  20. Cover well with plastic wrap and chill at least 4 hours.

  21. Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake.

  22. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.

So that brings us to the end of this special Mascarpone Cheesecake in Mexican Chocolate Crust recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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