Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, double chocolate mascarpone cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Double chocolate mascarpone cheesecake is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Double chocolate mascarpone cheesecake is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook double chocolate mascarpone cheesecake using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Double chocolate mascarpone cheesecake:
- Make ready base
- Take 400 grams digestive biscuits
- Get 2 tbsp margarine
- Get cheesecake
- Get 200 grams milk chocolate
- Get 200 grams mascarpone cheese
- Get 400 ml double cream
- Make ready 3 tbsp sugar
- Make ready 397 grams sweetened condensed milk
- Prepare topping
- Take 100 grams white chocolate
- Take 50 grams mascarpone cheese
- Make ready 200 ml double cream
- Make ready 1 tbsp sugar
If you are using low-fat cheese or cream it is a good idea to add a tbsp of flour to help the mixture set. It's a fresh Italian cream cheese (not like USA cream cheese) sold in a tub. You should be able to find it in the specialty We have a cafe whom makes a lemon blondie that resembles a creamy almost bakes cheesecake type texture but is not, they won't give out their. I have made cheesecake before, but used soft cheese instead of mascarpone.
Steps to make Double chocolate mascarpone cheesecake:
- Melt together the milk chocolate and 3/4 can of condensed milk in a bowl over a simmering pan on the hob
- At the same time melt the white chocolate and the rest of the condensed milk in the same way, stirring both occasionally. Once melted leave both to cool
- In a large bowl mash the biscuits up with a rolling pin (or use a processer if you have one) until it resembles breadcrumbs
- Melt the margarine in the microwave for 40 seconds and mix into the biscuits until sticky
- Spread the mixture evenly into the bottom of a large flan dish and leave in the fridge to set whilst you prepare the cheesecake
- Place the 200g of mascarpone in a large bowl with the 400ml cream and 3 tbsp sugar and whisk with an electric mixer until thick
- Fold in the milk chocolate mixture well and pour over the biscuit base. Leave in the fridge to set for 3-4 hours
- Once the middle layer has set, mix together the white chocolate mix with the remaining mascarpone cheese, cream and sugar until thick.
- Pour onto the top of the cheesecake and carefully spread it out evenly
- Leave to set for a further 3-4 hours or overnight
- Once set serve and enjoy
The first layer is the milk chocolate and mascarpone one. The chocoalte is melted, then the mascarpone is added to make a silky cream. For the second layer, I opted for double cream. Double chocolate cheesecake is generally cheesecake containing two different chocolate applications. As a rule, double chocolate cheesecakes are almost always chocolate-flavored.
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