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 VIDEOSEach bite melts in your mouth and leaves you wanting more. It’s nirvana!
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!
- 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.
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!
Imagine slicing your fork through this mouthwatering chocolate mascarpone cheesecake… scraping each creamy bit off your plate… savoring every last crumb…
Wait! Why imagine… when you can go make this your reality?! Treat yourself to this amazing recipe today 🙂
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 ♥
Chocolate Mascarpone Cheesecake
Prep
Cook
Total
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
- 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.
- For the Oreo Crust:
- 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.
- For the Chocolate Mascarpone Cheesecake Filling:
- 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.
- Pour filling into prepared crust, spread evenly, and smooth the top with a rubber spatula.
- 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!
- For the Chocolate Ganache:
- Add the chocolate to a large, heatproof bowl; set aside.
- 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.
- For the Whipped Cream:
- 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.
More Chocolate Recipes to Love:
Espresso Chocolate Chunk Brownies
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
Thanks, Heather.
Where can I get the silver server that says ‘I’m just here for the dessert’ how much
Hi Elizabeth. Here’s an affiliate link to the exact server: http://amzn.to/2kUrYis
Oh my, I would love to have a big slice of that absolutely decadent looking cheesecake! Thanks for sharing the recipe!
My pleasure, Deb! If you get a chance to try it, I’d love to hear how it turns out 🙂
This I most definately will be trying. I love Cheesecake and this looks amazing! Thanks for sharing
Yay! Let me know how it turns out, Bella 🙂
OH EVERYTHING HOLY I NEED THIS CAKE. It looks so freaking delicious!
Haha THANK YOU!!! I hope you get a chance to try it out 🙂
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!
Omg SAME, Karly! It does wonders 😉
This cheesecake looks so, so good!!
Thank you, Bethany!
Can I use more Cream Cheese instead of Marcarpone Cheese? What can I use as a heavy cream substitute?
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/
Great pictures. Happy Eating 🙂
Thank you! xoxo
Whoa, this cheesecake looks incredible! Now I want a slice of cheesecake for lunch!
Hi! You forgot to “use” whole milk in your recipe (and thus did I) 🙁
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?
“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 🙂
One more question: I used a stand mixer with a paddle attachment instead of a blender – is that ok?
Totally! Just be sure to beat the mascarpone and cream cheese really well before adding anything else in 🙂
I think I overbaked it slightly, but it’s delicious anyway! 🙂
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.
It’s dilicious! Thank you very much in advance, for your lovely recipes.
Put the springform pan in a larger cake pan — put that one in the water bath! No layers of aluminum foil, no leakage!
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!
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 ?
Hi Regina. Yes, you need 16 ounces of cream cheese 🙂
Thank you so much
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
This looks so yummy!!! I need this is my life and afterlife.
This is probably one of the prettiest cheesecakes I’ve ever seen!
Thank you!
Looks good gots to try it
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!
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?
Do you have a link for a pan for the water bath? Thank you!
– Julie
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.
How do you freeze the whole cheesecake? Thank you for the recipe!
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.