Triple Chocolate Mascarpone Cheesecake
User Reviews
3.9
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Prep Time
2 hrs
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Total Time
2 hrs
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Servings
6 people
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Calories
1262 kcal
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Course
Dessert
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Cuisine
International
Triple Chocolate Mascarpone Cheesecake
Description
The cheesecake begins with finely crushed digestive biscuits mixed with cocoa powder, vanilla extract, and melted butter pressed into a cake tin to form the base. Mascarpone cheese is blended with melted milk chocolate into a smooth filling spread atop the crust. After chilling, a dark chocolate and cream mixture is gently warmed and poured over the first layer, adding depth and richness.
White chocolate is incorporated into the recipe for a subtle contrast, creating a triple-layered chocolate experience. The cheesecake is refrigerated overnight to set firmly, allowing the creamy mascarpone and chocolate layers to meld into a silky texture. The result is a dense, smooth cheesecake with contrasting chocolate flavors and textures from the crumbly base to the creamy fillings.
The use of mascarpone instead of traditional cream cheese enhances creaminess and richness. It holds shape well when chilled, making it suitable for presentation and slicing. This cheesecake is a sophisticated dessert for those appreciating layered chocolate decadence.
Using a cake tin with detachable sides aids removal, and refrigeration time is crucial for proper setting. The recipe can be adjusted for serving size and chocolate preferences.
Ingredients
- 200 g digestive biscuits
- 100 g butter
- 500 g mascarpone cheese
- 300 g milk chocolate
- 200 g dark chocolate
- 50 g white chocolate
- 300 ml cream double
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
Instructions
- Place the biscuits into a bag and use a rolling pin to crush them finely. You can use a food processor if you have one.
- Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
- Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
- Refrigerate while you get on with the cream.
- Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
- Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
- Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
- Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don’t boil it.
- Remove from the heat and leave to cool.
- Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
- Once set, top it with grated white chocolate.
Notes
- Using a cake tin with detachable sides makes it easier to remove the cheesecake.
- Mascarpone cheese provides richer, creamier texture compared to standard soft cheese.
- Refrigerate the cheesecake overnight to ensure it sets firmly and the layers meld well.
- Recipe serving sizes and ingredient amounts can be adjusted as needed.
- Parchment paper can be used to line the tin sides if desired, especially if not non-stick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1262 kcal
% Daily Value*
| Calories | 1262kcal | 63% |
| Carbohydrates | 79g | 26% |
| Protein | 14g | 28% |
| Fat | 101g | 155% |
| Saturated Fat | 60g | 300% |
| Cholesterol | 176mg | 59% |
| Sodium | 317mg | 13% |
| Potassium | 503mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 49g | 98% |
| Vitamin A | 2165IU | 43% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 212mg | 21% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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