Chocolate Mascarpone Cheesecake - Bacco Restaurant, New Orleans

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 2 cups finely ground chocolate graham cracker crumbs (from about 36 squares)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 6 ounces semisweet chocolate, chopped
• 3 (8 ounce) packages cream cheese, room temperature
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• 3 large eggs
• 1 (8 ounce) container mascarpone cheese

Recipe

• 1 crust:.
• 2 preheat oven to 325°f.
• 3 mix graham cracker crumbs and sugar in processor to blend. add butter; process until moist clumbs form.
• 4 press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
• 5 bake 12 minutes. remove from oven but maintain oven temperature. cool crust in pan on rack.
• 6 wrap outside of pan with 2 layers of heavy-duty foil. the foil will keep the water bath from leaking into the cheesecake.
• 7 filling:.
• 8 stir chocolate in top of double boiler over simmering water until melted and smooth. cool to lukewarm.
• 9 using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally.
• 10 gradually add flour, beating until well blended.
• 11 add eggs one at a time, beating until well blended.
• 12 mix in mascarpone cheese, then melted chocolate.
• 13 pour filling into crust. place springform pan in large roasting pan. fill roasting pan with enough water to come halfway up around exterior of springform pan.
• 14 bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes.
• 15 remove cake from water bath; transfer to rack and cool completely, about 4 hours. cover and chill overnight.
• 16 run knife around top edge of cheesecake to loosen. release pan sides. transfer cake to platter.