CHOCOLATE MASCARPONE CHEESECAKE - BACCO RESTAURANT, NEW ORLEANS
Published in Bon Appetit, April 2004. A very smooth chocolate cheesecake. Make a day ahead so it can refrigerate overnight.
Provided by swissms
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Preheat oven to 325°F.
- Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form.
- Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
- Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack.
- Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake.
- 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 one 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 water to come halfway up around exterior 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.
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