This week’s Tuesdays with Dorie recipe is Chocolate Mascarpone Cheesecake. Super decadent! I knew that the two of us didn’t need an entire cheesecake, so I halved this recipe and made two smaller 4” cheesecakes. You can find the recipe for this cheesecake online, and when I was searching online, I found quite a few variations. Make sure you check out the Tuesdays with Dorie site to check out all the posts from this week’s bakers.
This cheesecake combines cream cheese, mascarpone cheese, eggs, chocolate, so not a super complex combination. Mascarpone is not an ingredient that I use frequently, mainly because it is so expensive. I went to a couple of stores and the first store the mascarpone was $$$. Luckily it was cheaper at the other store. This mixed up with no problem, and I had a little more batter than I needed, but I knew better than to over fill the pan. Mine baked in 30 minutes because the pans were so small.
I bought cookies to make crumbs for the base, but I didn’t end up using them. My cheesecake stuck to the bottom of the pan a bit, another reason I didn’t use the cookie crumbs on the bottom. My husband and I split one for dessert, and it was very good. They are very rich and even half of the small one was a lot. The bitterness of the dark chocolate comes through, and the cheesecake isn’t super sweet. I liked this quite a bit, even though cheesecake isn’t my favorite dessert, but let’s be honest, I won’t turn away any dessert! I’m glad I made this one.
Recipe from Baking with Julia by Dorie Greenspan, pages 256-258.