• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

February 15, 2017

Chocolate Mascarpone Cheesecake

Rich and creamy Chocolate Mascarpone Cheesecake!

Rich and creamy Chocolate Mascarpone Cheesecake!

Holy smokes! This chocolate cheesecake is going to rock your world. Want to know why?

It’s simple: MASCARPONE CHEESE. It’s a total game changer! It’s luscious, creamy, and just a little bit tangy. ← Wait, don’t stop reading! If you’re put off by the tangy thing, let me ease your mind. The “tang” is very similar to sour cream or buttermilk. It’s subtle… delicate, really! But it does its job and it does it well. It balances out the sugar and chocolate which prevents the cheesecake from becoming cloyingly sweet. It creates a texture that’s so rich and creamy it feels like magic.

MY RECENT VIDEOS

Each bite melts in your mouth and leaves you wanting more. It’s nirvana!

MY LATEST VIDEOS

Rich and creamy Chocolate Mascarpone Cheesecake!

Tips and Tricks for Recipe Success:

  • To make the chocolate cookie crust you will need two ingredients: melted butter and Oreo cookies. Do not remove the cream from the center of the cookies. Simply toss the whole cookies into a blender or food processor and pulverize them into small crumbs. You’ll want to scrape the edges of the food processor a few times during the pulsing to ensure there are no large chunks.
  • This recipe requires a springform pan. If you don’t already own one and need a good place to start, feel free to click here and check out the one I’ve been using for years.
  • The cream cheese and mascarpone cheese MUST be very soft before you begin assembling this recipe. I typically leave these ingredients out on the counter for at least two hours before I plan on baking.
  • You should also bring your eggs and milk to room temperature. Batters made with cold ingredients don’t come together smoothly.
  • As for the chocolate, it will need to be melted and slightly cooled; 10 minutes or so should do the job. I recommend using a quality chocolate brand you know tastes great and melts well. I used Lindt 70% chocolate, but use any brand you know and trust. I do not recommend using chocolate chips!

Rich and creamy Chocolate Mascarpone Cheesecake!

  • This recipe calls for a water bath. If you’re unfamiliar with the water bath process, read on! A water bath is simply the term bakers use when they place a baking pan (in this case, our cheesecake pan) into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture. When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim – you want enough room for the water to circulate easily. When you’re ready to make your water bath, here’s what you do: Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it, fill the pan with about two inches of hot water, then place the filled cheesecake pan in the center of the water bath. Slowly slide the rack back to its full inserted position, close the door, and bake the cheesecake according to instructions. If you’re using a spring form pan it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty tin foil to avoid water seeping in. I wrap my pan from every angle pressing the foil in, up, and around to prevent a soggy crust. You’re going to leave the cheesecake pan in the water bath, even after you turn off the oven. You’ll take the cheesecake out of the water bath once it has been removed from the oven.

Rich and creamy Chocolate Mascarpone Cheesecake!

Most importantly, you MUST chill the cheesecake in the fridge for 6 hours (or overnight) before slicing and serving. If you try to slice into it before it’s cooled, it will be too soft and mushy. Yuck!

Rich and creamy Chocolate Mascarpone Cheesecake!

Imagine slicing your fork through this mouthwatering chocolate mascarpone cheesecake… scraping each creamy bit off your plate… savoring every last crumb…

Rich and creamy Chocolate Mascarpone Cheesecake!

Wait! Why imagine… when you can go make this your reality?! Treat yourself to this amazing recipe today 🙂

Rich and creamy Chocolate Mascarpone Cheesecake!

If you try this recipe for If you try this recipe for Chocolate Mascarpone Cheesecake, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

3 votes

Print

Chocolate Mascarpone Cheesecake

Prep 45 mins

Cook 2 hours

Total 2 hours, 45 mins

Author bakerbynature

Yield 9 " cheesecake, 12 slices

Rich and Creamy Chocolate Mascarpone Cheesecake!

Ingredients

  • For the Oreo Crust:
  • 24 Oreo cookies
  • 1/4 cup unsalted butter, melted
  • For the Chocolate Mascarpone Cheesecake Filling:
  • (2) 8 ounce packages of cream cheese, VERY soft
  • (2) 8 ounce packages Mascarpone cheese, VERY soft
  • 1/4 cup whole milk
  • 3 large eggs + 2 egg yolks, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 8 ounces semi-sweet chocolate, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • For the Chocolate Ganache:
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • For the Whipped Cream:
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
  2. For the Oreo Crust:
  3. Add the Oreos to the body of a blender or food processor and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
  4. For the Chocolate Mascarpone Cheesecake Filling:
  5. Beat cream cheese and mascarpone cheese in a blender until completely smooth. Beat in the milk. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add cocoa powder and vanilla and pulse for another 30 seconds, or until cocoa powder has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in chocolate, stirring gently until combined.
  6. Pour filling into prepared crust, spread evenly, and smooth the top with a rubber spatula.
  7. Place the springform pan in a large baking pan (with high sides) and fill the pan with about two inches of hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven, with the door shut. The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to serve pour the ganache on top of the uncut cheesecake and place it back in the fridge for 15 minutes (this will help the ganache set). Slice, top with a dollop of whipped cream, and serve!
  8. For the Chocolate Ganache:
  9. Add the chocolate to a large, heatproof bowl; set aside.
  10. Heat the cream in a small saucepan over medium-heat just until it begins to bubble around the edges; about 2 minutes. Remove the cream from heat and pour it over the chopped chocolate. Let the chocolate and warm cream stand untouched for 1 minute, then whisk it together until the chocolate melts and a smooth ganache forms; about 2 minutes. Pour the warm ganache over the cheesecake before serving.
  11. For the Whipped Cream:
  12. Place the heavy cream and sugar in a stand mixer fitted with the whisk attachment and beat on high until semi-stiff peaks begin to form. Add in the vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

Notes

Total time includes chilling.

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Rich and creamy Chocolate Mascarpone Cheesecake!

More Chocolate Recipes to Love:

Death by Chocolate Cake

This 3-layer Death by Chocolate Cake is for SERIOUS chocolate lovers only!

Espresso Chocolate Chunk Brownies

Thick and FUDGY Espresso Chocolate Chunk Brownies! Bake these now ;)

No-Bake Chocolate Cream Pie

Silky smooth No-Bake Chocolate Cream Pie! This insanely easy recipe can be made ahead of time and frozen for 2 months.

8K Shares

Filed Under: Cakes, cheesecake, Chocolate Tagged With: cheesecake, chocolate, mascarpone

Reader Interactions

Comments

  1. heather (delicious not gorgeous) says

    February 15, 2017 at 9:29 pm

    this sounds amazing! the crust and ganache are so dark and chocolate-y looking that the contrast made the filling almost look gingerbread-like rather than chocolate

    Reply
    • bakerbynature says

      February 16, 2017 at 1:42 am

      Thanks, Heather.

      Reply
  2. Elizabeth White says

    February 16, 2017 at 1:12 am

    Where can I get the silver server that says ‘I’m just here for the dessert’ how much

    Reply
    • bakerbynature says

      February 16, 2017 at 1:15 am

      Hi Elizabeth. Here’s an affiliate link to the exact server: http://amzn.to/2kUrYis

      Reply
  3. Deb says

    February 16, 2017 at 1:37 am

    Oh my, I would love to have a big slice of that absolutely decadent looking cheesecake! Thanks for sharing the recipe!

    Reply
    • bakerbynature says

      February 16, 2017 at 1:40 am

      My pleasure, Deb! If you get a chance to try it, I’d love to hear how it turns out 🙂

      Reply
  4. Inci @ Bella's Apron says

    February 16, 2017 at 1:23 pm

    This I most definately will be trying. I love Cheesecake and this looks amazing! Thanks for sharing

    Reply
    • bakerbynature says

      February 17, 2017 at 1:30 am

      Yay! Let me know how it turns out, Bella 🙂

      Reply
  5. cakespy says

    February 16, 2017 at 3:42 pm

    OH EVERYTHING HOLY I NEED THIS CAKE. It looks so freaking delicious!

    Reply
    • bakerbynature says

      February 17, 2017 at 1:30 am

      Haha THANK YOU!!! I hope you get a chance to try it out 🙂

      Reply
  6. Karly says

    February 16, 2017 at 5:11 pm

    Holy delicious. Sometimes when I’m feeling down, I just need a heart dose of chocolate. And by the looks of things, this cake is EXACTLY what the doctor ordered. Amazing!

    Reply
    • bakerbynature says

      February 17, 2017 at 1:30 am

      Omg SAME, Karly! It does wonders 😉

      Reply
  7. Bethany says

    February 16, 2017 at 6:34 pm

    This cheesecake looks so, so good!!

    Reply
    • bakerbynature says

      February 17, 2017 at 1:29 am

      Thank you, Bethany!

      Reply
  8. Analiz says

    February 16, 2017 at 7:35 pm

    Can I use more Cream Cheese instead of Marcarpone Cheese? What can I use as a heavy cream substitute?

    Reply
    • bakerbynature says

      February 17, 2017 at 1:29 am

      Hi Analiz. I haven’t tried making this cheesecake with those changes, so I honestly cannot advise. For a more classic chocolate cheesecake, you could make my Kahlua Chocolate Cheesecake and simply leave out the Kahlua. Here’s a link 🙂 http://bakerbynature.com/kahlua-chocolate-cheesecake/

      Reply
  9. The says

    February 16, 2017 at 8:43 pm

    Great pictures. Happy Eating 🙂

    Reply
    • bakerbynature says

      February 17, 2017 at 1:28 am

      Thank you! xoxo

      Reply
  10. Jessica @ A Kitchen Addiction says

    February 21, 2017 at 5:55 pm

    Whoa, this cheesecake looks incredible! Now I want a slice of cheesecake for lunch!

    Reply
  11. Agata says

    February 23, 2017 at 7:46 am

    Hi! You forgot to “use” whole milk in your recipe (and thus did I) 🙁

    Reply
    • bakerbynature says

      February 23, 2017 at 12:26 pm

      Hi Agata. I just checked and the milk is listed in the recipe and the method. Did you view the recipe on a mobile device or desktop? I’d love to figure out why it’s not showing up! That said, if you forgot it the cheesecake should have still turned out fine. Maybe just a little less creamy. Have you had a chance to taste it yet?

      Reply
  12. Agata says

    February 23, 2017 at 1:51 pm

    “Beat in the milk” NOW I see it, ugh! 😉 Thanks! I’m going to try it today and I’ll let you now how it turned out 🙂

    Reply
  13. Agata says

    February 23, 2017 at 1:53 pm

    One more question: I used a stand mixer with a paddle attachment instead of a blender – is that ok?

    Reply
    • bakerbynature says

      February 23, 2017 at 1:58 pm

      Totally! Just be sure to beat the mascarpone and cream cheese really well before adding anything else in 🙂

      Reply
  14. Agata says

    February 23, 2017 at 6:14 pm

    I think I overbaked it slightly, but it’s delicious anyway! 🙂

    Reply
  15. Carol says

    March 5, 2017 at 1:34 am

    Oh so delicious. I made this cake today and I could not wait I took a slice before six hours. Thanks for the great recipe.

    Reply
  16. Json Converter says

    March 10, 2017 at 6:50 am

    It’s dilicious! Thank you very much in advance, for your lovely recipes.

    Reply
  17. Joan says

    April 21, 2017 at 9:37 pm

    Put the springform pan in a larger cake pan — put that one in the water bath! No layers of aluminum foil, no leakage!

    Reply
  18. Ryann says

    June 7, 2017 at 8:51 pm

    Hello! I have made your white chocolate raspberry cheesecake and it always turns out perfectly! Everyone always asks where I bought it from 😉 I am making this chocolate cheesecake today and trying to adjust the recipe for mini cheesecakes. I just took the first batch out of the oven and they smell amazing but are super lumpy/sunken middle, would you have any tips that could correct this? I kept the oven at 325 and adjusted the timing to 15 minutes and 5 minutes with the oven door open. Thank you!

    Reply
  19. Regina says

    June 23, 2017 at 4:41 am

    I want to ask in your recipe for chocolate marcarpone cheesecake filling :
    (2) 8 ouce cream cheese it means just 8 or 16 ounce creAm cheess ?

    Reply
    • bakerbynature says

      June 23, 2017 at 12:20 pm

      Hi Regina. Yes, you need 16 ounces of cream cheese 🙂

      Reply
      • Regina says

        June 23, 2017 at 1:33 pm

        Thank you so much

        Reply
  20. Regina says

    June 23, 2017 at 5:16 am

    I want to ask (2) 8 ounce package of cream cheese it means total of cream cheese 8 or 16 ounce ?thank you i hope you reply my comment

    Reply
  21. Jocelyn (Grandbaby Cakes) says

    August 23, 2017 at 6:23 pm

    This looks so yummy!!! I need this is my life and afterlife.

    Reply
  22. Art from My Table says

    August 25, 2017 at 2:55 pm

    This is probably one of the prettiest cheesecakes I’ve ever seen!

    Reply
    • bakerbynature says

      August 27, 2017 at 12:36 pm

      Thank you!

      Reply
  23. Christopher Ward says

    September 20, 2017 at 3:27 am

    Looks good gots to try it

    Reply
  24. Alayna says

    November 5, 2017 at 11:36 pm

    I found this via pinterest and just made this for my brother’s birthday, and everyone LOVED it. The mascarpone truly helped it not to be overwhelmingly sweet. Thanks for the delicious recipe!

    Reply
  25. marilyn says

    March 14, 2018 at 6:05 pm

    Hi is it necessary to add the two extra egg yolks? Does it not make it too set and is it ok to leave out?

    Reply
  26. Julie says

    June 19, 2018 at 7:27 pm

    Do you have a link for a pan for the water bath? Thank you!

    – Julie

    Reply
  27. Dianne says

    September 21, 2018 at 8:27 pm

    Can I use an electric mixer for this recipe? I don’t have a blender and will have to borrow my neighbor’s food processor for the crust.

    Reply
  28. Adriana says

    November 19, 2018 at 3:43 am

    How do you freeze the whole cheesecake? Thank you for the recipe!

    Reply
    • bakerbynature says

      November 19, 2018 at 1:49 pm

      Hi Adriana! Simply cool the cheesecake completely, wrap it in multiple layers of saran wrap or aluminum foil, then freeze for up to two months. You’ll need to thaw in the fridge overnight before serving 🙂 P.S. don’t freeze with whipped cream on top.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

meet ashleyHey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

  • Croque Madame McMuffins... AKA #brunchgoals 😜🍳 Such an easy and IMPRESSIVE recipe that works for breakfast, lunch, or dinner. https://bakerbynature.com/croque-madame-mcmuffins/
  • ♥️🍰 This is the PERFECT White Layer Cake!!! This recipe yields a fluffy and flavorful cake that’s super moist (this is a GOOD thing!) yet dense enough to hold up to a variety of frostings and even fondant! Can’t wait for you to try it 🙌🏻 https://bakerbynature.com/best-white-cake-recipe/
  • Forever my valentine ♥️💋 are you guys doing anything special tonight?! we’re both homebodies, so we’re looking forward to a date night IN! I’m making seared scallops, linguini with clams, and opening a good bottle of champagne 🥂! And for dessert, I’m making my chocolate lava cakes for two!!! Going to serve them with salted caramel gelato because calories don’t count on holidays... right??? 😜 Recipe link in my bio if you want to make them 🍫 https://bakerbynature.com/easy-molten-chocolate-lava-cakes-for-two/ Photo: @kristensoileauportraits ✨
  • ❤️🇮🇹 Italian Cannoli made with just 5-Ingredients!!! I served these for dessert tonight and they were such a hit! The filling can be made a few days ahead of time, and filling the shells takes just minutes. Making this a surprisingly easy dessert!!! https://bakerbynature.com/5-ingredient-cannolis/
  • ❤️🍫 These Soft Batch Double Chocolate FUDGE Cookies are in the oven right now and they smell incredible 🙌🏻 Plan on serving these warm with a giant scoop of vanilla ice cream. Because calories don’t count on the weekend😜 https://bakerbynature.com/soft-batch-double-chocolate-fudge-cookies/
  • ❤️🍫🍌 Literally make these Healthy Banana Chocolate Chip Muffins EVERY weekend 🙈 They’re fluffy, flavorful, and made with clean ingredients I feel pretty good about! Have you tried them yet?! https://bakerbynature.com/healthy-banana-chocolate-chip-muffins/

Copyright© 2019 · Baker by Nature