I'm a little perplexed over the final outcome of this recipe. I mean grant it, I may have beat the mascarpone cheese like it owed me money; until it was a heeping mess of seemingly curdled cheese, but still. Was this supposed to be a lighter version of cheesecake (which in itself would be sacrilege) or did the fact that I over beat the cheese affect the texture of it? It was like a very strange light chocolate mousse or some sort of chocolate whipped cream. Cheesecake however, it was not. I anticipated a deliciously decadent lover. I expected my knees to buckle in a full bodied "O". I was left feeling like I had just been with a selfish pig who blew his load before me and didnt even ask if I wanted him to break out the bullet. I was disappointed, and annoyed because I had made a mess of my kitchen melting chocolate to cover oreos...
so that I could grind up the cookies...
and make a crust worthy of this masterpiece....
DAMN YOU MASCARPONE CHEESE YOU TEASE!
I knew something was amiss because the batter looked odd, but I shrugged it off (because obviously a baking diva such as myself is exempt from rules regarding the timing of my mixer) and I continued to add the remaining ingredients blissfully unaware of whether or not this peculiar detail would influence the final outcome. By the time I added the last ingredient my batter sort of resembled chocolate milk with weird specs of cheese floating in it. The cheese didn't lovingly embrace the other ingredients the way I assumed it would. There was no orgy of love in my mixing bowl. (Again I ask, is this normal? Help me out people. What's the 411 on the mascarpone cheese?) Being the delisional optomist that I am I continued on my mission only to be disillusioned when I was finally able to taste it after a very long 4 hour wait.
Don't get me wrong. The flavor was good, but the texture was way, way off...
I feel it may have the potential to be a phenomenal cheesecake if it were made with actual cream cheese as opposed to the mascarpone. I shaved my legs for nothing.
You and me are OVER mascarpone cheese!
I'm going to make this again with actual cream cheese and I'll update, and let you all know how it went.
For those of you who may be into a lighter chocolate cheesecake here is the recipe.
Chocolate Mascarpone Cheesecake
1 cup heavy cream
4 oz semisweet chocolate, finely chopped
8 oz mascarpone cheese
1/4 cup sugar
3 large eegs
1 tsp pure vanilla extract
pinch o' salt
1tbsp dark rum, brandy or grand marnier (optional; I left it out)
boiling water as needed
position a rack in the middle of the oven and preheat to 325F
in a saucepan, bring the cream to a simmer over medium heat. remove the pan from the heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. set aside and let cool to room temperature.
in a large bowl, whisk together the mascarpone and sugar until smooth add the eggs one at a time, whisking well after each addition until the mixture is smooth. add the vanilla, salt, and rum (if using) and whisk to combine.
pout the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
put eight 4oz custard cups, ramekins, or small oven proof coffee cups in an empty 9x13" baking pan. divide the chocolate-cheesecake mixture among the cups.
put the baking dish in the oven and then carefully pour boiling water into the pan, adding just enough water to reach halfway up the sides o the custard cups. cover with aluminum foil.
bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. the perfect consistency is a little soft, but not liquid. the cheesecake pots will firm up as they cool. transfer the pots from the baking pan to a wire rack and let cool to room temperature. cover each pot with plastic wrap and refrigerate for at least 4 hours or preferably overnight before serving. the cheesecake pots can be prepared up to 2 days before serving.
top each cheesecake pot with a scoop of ice cream and drizzle with chocolate and caramel sauces.
White chocolate lattice (because it is so cute and easy and I know you are dying to make some)
melt chocolate in pastry bag or sandwich bag
swirl design on wax paper
let harden (I put mine in the fridge)