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.