Who loves chocolate and coffee together? Who loves cheesecake? This Mascarpone Espresso Chocolate Swirl Cheesecake recipe is so much easier to make than most because it does not require a water bath.
Making Mascarpone Espresso Chocolate Swirl Cheesecake
This recipe for Mascarpone Espresso Chocolate Swirl Cheesecake is so much easier than most because it does not require a water bath, which, in my opinion, tends to be a pain, especially when using a springform pan. First of all, a water bath requires you to wrap the spring pan in foil to keep the water out. Then there's getting the water to and from the oven, nothing like a hot baking dish of boiling water to move about, right? And the crust has a tendency to get soggy. I'm not a big fan of soggy crusts. You?
"Easier because no water bath is required"
No soggy crust with this cheesecake. Only the great flavors of coffee and chocolate. A delish cheesecake without breaking, or dealing with that water bath. How do I do it? It’s the low-temperature oven and extra creaminess of the mascarpone or fromage blanc that does the trick.
I thought using some ground nuts in the crust would give it some extra flavor and texture. And it does. I used course ground walnuts in this crust, you could substitute almonds, or even some pistachios or hazelnuts. Whatever nut you like.
LindySez – It’s not exactly low-fat or low-calorie, but if it is a special occasion, who cares? If you do care, try using low-fat cream cheese. It won’t have the same mouthfeel, but I think it will work o.k. If you do make it with low-fat cream cheese, let me know how it worked out.
Mascarpone Espresso Chocolate Swirl Cheesecake
- 9 ounces chocolate wafer cookies or chocolate graham crackers
- ½ cup walnuts
- 5 tablespoons unsalted butter melted
- 2 tablespoons instant espresso powder
- 1 tablespoon hot water
- 1 tablespoon Kailua or other coffee-flavored liquor. if you don’t have, omit
- 20 ounces cream cheese at room temperature (full fat for best flavor and texture)
- 8 ounces mascarpone at room temperature (or you could use Fromage Blanc)
- ¾ cup granulated sugar
- 4 eggs
- 6 ounces bittersweet or semi-sweet chocolate
- ¼ cup heavy cream
- Make the crust: Put the cookies and into a food processor, process until fine. Add the walnuts (or another nut) and using on/off pulses, process until they look like a coarse meal. (You want only little tiny pieces of the nut to show themselves, just for some texture and crunch). Stir the melted butter in. Press into a 10-inch springform pan molding the crumbs to come up the side. Bake at 325°F for 5 minutes. Remove and let cool.
- While the crust cools, make the filling. Dissolve the espresso in the hot water, then mix in the Kailua.
- Using an electric mixer, beat the cream cheese and mascarpone together until light and fluffy. Add the sugar and beat until well combined. Add the eggs, 1 at a time. Add the Kailua and espresso mixture and mix well.
- In a small saucepan combine the cream and chocolate. Melt over low heat until the chocolate melts.
- Pour ½ of the cheese filling into the cooled crust, drop 5 tablespoons of the melted chocolate around the edge of the cheesecake, spacing them evenly. Using a sharp knife, swirl the chocolate into the filling. Carefully pour the rest of the cheese mixture in, drop the remaining chocolate by tablespoons into the center 6 inches, spacing evenly. Using your sharp knife, swirl the mixtures together.
- Bake at 325°F for 30 – 35 minutes. The edges should be puffy and the center will wobble slightly. Cool on a rack. Chill overnight. (can be prepared 3 days ahead).
- Run a small sharp knife to loosen, release pan sides and remove. Allow to sit for 30 minutes at room temperature before serving.
So has anybody actually made this and can comment on the outcome of the recipe?
I'm afraid I would eat the entire thing myself... that's not such a bad thing, is it?? Looks fabulous, Linda!
This looks absolutely delicious...I might actually have to make it. 🙂
Have no fear…it's delish and pretty easy to make… ~ Cheers
Hi Lindy, Cheesecake + chocolate + coffee so I'm in. I have several springform pans. What size is best?
Good question Kathy. Guess I should put that in the recipe. I used a 10-inch spring form pan, 12 - inch would also work but the cheesecake would be thinner…not sure that's not a bad thing 🙂
That is some great photography (and recipe). My mouth is watering.
You would just need to run a few extra miles 🙂
This looks so good! I would love to make this for my husband for Vday! He's such a huge fan of cheesecake and so am I!
My whole family prefers cheesecake to any other kind of cake ~ Cheers and happy Vday!