Mascarpone Cheesecake In Mexican Chocolate Crust

Total Time: 5 hrs 10 mins Preparation Time: 5 hrs Cook Time: 10 mins

Ingredients

• Servings: 16
• 2 ounces mexican chocolate (such as ibarra)
• 2 ounces semisweet chocolate
• 10 graham crackers
• 1 cup pecan halves
• 2 teaspoons cinnamon
• 3 tablespoons brown sugar
• 4 tablespoons unsalted butter
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 1/2 lbs mascarpone cheese
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1 1/2 tablespoons vanilla extract
• 1 1/2 cups cream

Recipe

• 1 for the crust:.
• 2 set oven rack in the middle of the oven and preheat oven to 400 degrees f.
• 3 chop chocolate and drop through feed tube of a running food processor or blender.
• 4 add graham crackers and pecans and process until they are fine crumbs.
• 5 pour crumbs into a 10- or 12-inch diameter springform pan.
• 6 stir in cinnamon and brown sugar.
• 7 add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together.
• 8 use your knuckles to press up the sides, then press over bottom of pan.
• 9 bake 10 minutes.
• 10 cool.
• 11 for the filling:.
• 12 dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes.
• 13 to keep gelatine liquefied, set bowl in a larger bowl of hot water.
• 14 beat mascarpone and cream cheese at high speed with an electric mixer until fluffy.
• 15 gradually pour in sugar while continuing to beat.
• 16 at medium speed, beat in lemon juice and vanilla extract.
• 17 remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
• 18 in a cold bowl and with cold beaters, whip cream to stiff peaks.
• 19 fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream.
• 20 then fold remaining cream into the cheese base.
• 21 pour into cooled crust.
• 22 cover well with plastic wrap and chill at least 4 hours.
• 23 decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake.
• 24 slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.