CHOCOLATE MASCARPONE CHEESECAKE

CHOCOLATE MASCARPONE CHEESECAKE image

Yield 12

Number Of Ingredients 12

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CRUST
2 cups finely ground chocolate graham crackers (from about 36 squares)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
FILLING
6 ounces semisweet chocolate, chopped
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1/4 cup all purpose flour
3 large eggs
1 8-ounce container mascarpone cheese*

Steps:

FOR CRUST: Preheat oven to 325F. Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumps form. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake 12 minutes. Cool in pan on rack. Wrap outside of pan with 2 layers of heavy-duty foil. Maintain oven temperature. FOR FILLING: Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm. Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally. Gradually add flour, beating until well blended. Add eggs 1 at a time, beating until well blended. Mix in mascarpone cheese, then melted chocolate. Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight. Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter. *Italian cream cheese available at Italian markets and many supermarkets.