Chocolate mascarpone cheesecake pots recipe

Chocolate Mascarpone Cheesecake Pots recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate dessert with this delectable Chocolate Mascarpone Cheesecake Pots recipe. These individual-sized pots are filled with a creamy and rich chocolate mascarpone cheesecake that will satisfy any sweet tooth. The smooth and velvety texture of the cheesecake is perfectly complemented by a crunchy biscuit base. Topped with a drizzle of chocolate sauce and a sprinkle of grated chocolate, these cheesecake pots are an irresistible treat for chocolate lovers.

Keywords: chocolate, mascarpone, cheesecake, pots, dessert.

Chocolate mascarpone cheesecake pots recipe details

Chocolate mascarpone cheesecake pots recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

240 ml	whipping cream
250 g	Mascarpone cream cheese
115 g	semisweet chocolate, finely chopped
30 g	sugar
3 medium	eggs
1 tsp	vanilla extract
1 pinch(es)	salt
	boiling water
	whipped cream, for serving
	chocolate curls, for serving

Instructions

Preheat oven to 170°C and place a rack in the middle of the oven.

Bring the cream to a simmer over low heat. Add the chocolate and remove the pan from the heat, stirring constantly until mixture is smooth. Let cool to room temperature.

Combine the mascarpone and sugar in another bowl and whisk together until smooth. Add the eggs one at a time, whisking well after each addition until the mixture is smooth. Add the vanilla and salt and whisk to combine.

Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.

Place eight ramekins, or small ovenproof coffee cups in an empty 22x30cm/9x13inch baking pan and divide the chocolate-cheesecake mixture among the cups.

Put the baking dish in the oven and carefully pour boiling water into the pan, reaching halfway up the sides of the ramekins. Cover with aluminum foil.

Bake until the tops of the cheesecakes appear solid but jiggle when shaken, 30-40 minutes. The perfect consistency is a little soft, but not liquid.

Remove from oven and from the water and leave to cool. The cheesecake pots will become firm up as they cool.

Cover each pot with plastic wrap and refrigerate overnight before serving.

To serve, top each cheesecake pot with a dollop of whipped cream and a few chocolate curls.

Preparation time:
ca. 30 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a