Decadent Baked Chocolate Mascarpone Cheesecake
Ingredients
Base
- 1.5 cups ground biscuits
- 2 tablespoons ground hazelnuts
- 1 tablespoon fine-grained sugar
- 1/2 cup melted butter
Filling
- 200 grams melted chocolate
- 400 grams soft cream cheese
- 400 grams soft mascarpone cheese
- 1 cup fine-grained sugar
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon liquid vanilla
Decoration
- melted white chocolate
Preparation
Preheat the oven to 180°C. Prepare a springform pan by wrapping it with thick aluminum foil to prevent water leakage and place it in a larger baking tray.
In a deep bowl, combine the ground biscuits, sugar, ground hazelnuts, and melted butter. Mix well with a wide plastic spoon and press the mixture evenly into the bottom of the pan to form the base.
Bake the base in the oven for 10 minutes to set. Allow it to cool completely before using.
In a mixer bowl, add the melted chocolate, soft cream cheese, soft mascarpone cheese, sugar, eggs, egg yolks, and vanilla. Attach the mixing beater and blend on medium speed for 1-2 minutes until smooth and homogeneous. Do not overmix. Pour the mixture over the cooled biscuit base in the pan.
Place the pan in the oven and bake for 40 minutes. Check for doneness by gently shaking the pan; the mixture should be set. Turn off the oven.
Leave the cheesecake in the turned-off oven for another 30 minutes to finish cooking.
Remove the cheesecake from the oven, place it on a counter, and let it cool completely. Then, refrigerate for several hours or overnight.
Transfer the cheesecake to a serving plate and decorate with melted white chocolate.
