Mascarpone Cheesecake in Mexican Chocolate Crust Recipe

Ingredients

• 2 ounces mexican chocolate (such as Ibarra)
• 2 ounces semisweet chocolate
• 10 graham crackers
• 1 cup pecan halves
• 2 teaspoons cinnamon
• 3 tablespoons brown sugar
• 4 tablespoons unsalted butter
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 1/2 lbs mascarpone cheese
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1 1/2 tablespoons vanilla extract
• 1 1/2 cups cream

Instructions

1. Set the oven rack in the middle and preheat it to 400 degrees F.
2. Chop the 2 ounces of mexican chocolate and drop it through the feed tube of a running food processor or blender.
3. Add the 10 graham crackers and 1 cup of pecans, then process until fine crumbs form.
4. Pour the crumb mixture into a 10- or 12-inch diameter springform pan.
5. Stir in 2 teaspoons of cinnamon and 3 tablespoons of brown sugar.
6. Add 4 tablespoons of melted unsalted butter, then quickly mash the mixture with your fingers until it holds together.
7. Use your knuckles to press the mixture up the sides and over the bottom of the pan.
8. Bake for 10 minutes, then cool completely.
9. For the filling, dissolve 1 tablespoon of unflavored gelatin in 1/4 cup of cold water in a small bowl; set aside to soften for 5 minutes, and to keep it liquefied, place the bowl in a larger bowl of hot water.
10. In a large mixing bowl, beat 1 1/2 lbs of mascarpone cheese and 24 ounces of softened cream cheese at high speed until fluffy.
11. Gradually add in 1 cup of granulated sugar while continuing to beat.
12. At medium speed, mix in 2 tablespoons of lemon juice and 1 1/2 tablespoons of vanilla extract.
13. Remove the bowl from the mixer and use a large rubber spatula to fold the softened gelatin into the cheese mixture quickly.
14. In a separate cold bowl with cold beaters, whip 1 1/2 cups of cream to stiff peaks.
15. Fold a scoop of whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream until well combined.
16. Pour the filling into the cooled crust and cover with plastic wrap.
17. Chill for at least 4 hours to set.
18. Decorate with shaved chocolate and more whipped cream piped around the cake’s rim.
19. To slice, dip a knife in a tall glass of hot water, wipe dry, and cut into wedges.