Mexican-Chocolate and Mascarpone Cheesecake

270 minutes Prep: 20 minutes Cook: 10 minutes

771 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients


Crust
2	ounces	chocolate	Mexican
2	ounces	chocolate (semi-sweet)
10	each	graham crackers	double
1	cup	almonds	whole, toasted
2	teaspoons	cinnamon	ground
3	tablespoons	brown sugar
1/4	cup	butter, unsalted

Filling
1	tablespoon	gelatin
1/4	cup	water	cold
1 1/2	pounds	mascarpone cheese
1 1/2	pounds	cream cheese	three 8 ounces packages, softened
1	cup	sugar
2	tablespoons	lemon juice
2	tablespoons	vanilla extract
1 1/2	cups	cream

Directions

Crust: Preheat oven to 400 degrees.

Chop Mexican and semi-sweet chocolates.

In food processor, place chopped chocolates, graham crackers and pecans.

Process until fine crumbs.

Pour crumb mixture into springform pan and add melted butter, cinnamon and brown sugar.

Mix together in pan.

Press crumb mixture over bottom and up sides of pan.

Bake 10 minutes.

Cool. Set aside.

Filling: Dissolve gelatin in water.

Set aside to soften for 5 minutes.

Beat mascarpone and cream cheese on high speed with electric mixer until fluffy.

Slowly pour in sugar while continuing to beat.

Beat in lemon juice and vanilla on medium speed.

Quickly fold gelatin mixture into cheese mixture.

Whip cream to stiff peaks.

Fold a scoop of whipped cream into cheese mixture.

Then fold in remaining whipped cream.

Pour into cooled crust.

Cover with plastic wrap.

Chill 4 hours.

Cut into wedges.

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Nutrition Facts

Serving Size 195g

Amount per Serving

Calories 771 60% of calories from fat

	% Daily Value*
Total Fat 52.0g	79%
Saturated Fat 31.0g	153%
Trans Fat 0.0g
Cholesterol 139mg	46%
Sodium 506mg	21%
Total Carbohydrate 69.0g	23%
Dietary Fiber 2.0g	9%
Sugars 45.0g
Protein 11.0g	21%

Vitamin A	32%		Vitamin C	4%
Calcium	16%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Almond Syrup

My mom wrote this cookbook and I have to admit that I like her orange syrup much better. She would make it for her Baklahvah, but I would use it on pancakes!! BTW - har name is Viviane ALSCHECH Miner, not Bicheck. Wonder where that name came from.

Reviewed by Daniele1969