Mexican-Chocolate & Mascarpone Cheesecake

This cheesecake fuses two great traditions: Italian mascarpone and Mexican chocolate. The crust is built from Mexican chocolate, semi-sweet chocolate, graham crackers, toasted almonds, cinnamon, and brown sugar processed into fine crumbs. That cinnamon-chocolate base sets the tone for everything that follows.

The filling is no-bake. Mascarpone and cream cheese get beaten until fluffy, sweetened with sugar, brightened with lemon juice and a generous two tablespoons of vanilla. Gelatin dissolved in cold water gives the filling structure, and folded whipped cream makes it light and mousse-like. The whole thing sets in the refrigerator for 4 hours.

The trick with a no-bake filling is the folding. Stir one scoop of whipped cream into the cheese mixture first to lighten it, then gently fold in the rest. This prevents deflating all that airiness you just whipped in.

Chef Tips

• Bake the crust for 10 minutes and cool completely before adding the filling. A warm crust melts the gelatin filling.
• Dissolve the gelatin in cold water first, let it bloom for 5 minutes, then warm it gently to liquefy before adding. Hot gelatin into cold cheese mixture causes lumps.
• Use a springform pan for clean removal. Run a warm knife around the edge before releasing.
• Chill a full 4 hours. Cutting too early and the filling won’t hold its shape.

Variations

• Ibarra chocolate crust: Use Ibarra brand Mexican chocolate for the most authentic cinnamon-chocolate flavor.
• Chocolate ganache topping: Pour a thin layer of warm ganache over the chilled cheesecake for a glossy finish.
• Espresso kick: Add 1 tablespoon of instant espresso to the cheese filling for a mocha twist.