Triple Chocolate Mascarpone Cheesecake

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February 3, 2013 by Bloke In A Kitchen

I made this simple but luxurious cheesecake for my daughter’s 4th birthday.  It’s very, very lush and intensely chocolatey, so a little goes a long way.  And don’t panic if the mixture seems a bit thin and sloppy when putting into the oven – it’ll be absolutely fine!

Ingredients

For the cheesecake;

250g mascarpone cheese

150g good quality milk chocolate, broken into chunks

3 eggs

75g sugar

200ml whipping cream

25g cocoa powder

For the ‘ganache’ topping;

30g good quality milk chocolate, broken into chunks

30ml whipping cream 

Chocolate sprinkles

Method

Preheat oven at 170C. / Gas Mark 3

Line a parchment paper at the bottom of a 8″ loose bottomed baking tin.

Wrap up the bottom and sides of the baking tin with aluminium foil (this will ensure no water enters the tin whilst baking).

In a saucepan, warm the whipping cream (not boiling), add in chocolate chunks & stir until smooth.

In a large bowl, melt the mascarpone cheese over a pan of simmering water, (making sure the bowl doesn’t touch the water), add sugar & whisk until smooth.

Beat in eggs, one at a time, until smooth.

Sift in cocoa powder & blend until smooth.

Add the chocolate cream to the cheese mixture & stir until smooth.

Gently pour into the baking tin.  (you could pour in using a sieve to remove the few small bits of undissolved chocolate that often remain)

Place the foiled wrapped baking tin in a roasting tray, and fill 3/4 with boiling water, and bake on the middle shelf for 30-35 minutes.  Then turn off heat, and leave to cool in the oven.

Finally, to make the ganache topping… (‘ganache’ just means a combination of cream and chocolate).

In a saucepan, bring whipping cream to boil, stir in chocolate until dissolve, leave to cool for about half an hour.

Gently pour the ganache topping over the cheesecake, (again use a seive to remove any small lumps) wiggling the tin a bit, so that it spreads evenly.  Allow to cool a little, and then cover well with the chocolate sprinkles.

Refrigerate well for at least 4 hours, or overnight, before serving.

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