Tuesday, February 18, 2014

TWD ~ Chocolate Mascarpone Cheesecake

The luscious Chocolate Mascarpone Cheesecake…all dressed up for Valentine’s Day
This weeks TWD-Baking with Julia recipe is by contributing baker, David Ogonowski. It is for a luscious Chocolate Mascarpone Cheesecake.  It was chosen just in time for Valentine’s Day!  I am a cheesecake lover! When I saw this pick, I knew I had to make it.  We are in Florida, and I didn’t have a spring form pan, or a mixer for that matter. However, that was not going to stop me. I went out the other day, visited two stores, and finally found an 8 inch spring form pan.  I had to go to three stores to find the mascarpone cheese. Funny, but in New Jersey you can find mascarpone in just about any deli or grocery store. I’ve made many cheesecakes, and know that as long as you soften the cheese, you can definitely mix this up by hand. That’s what I did.  It mixed easily and was quite smooth. There was no way I was flipping this cake, so I added my crumbs to the buttered spring form before I poured in the batter.  Since I love salty….sweet, I changed my crumbs to pretzel instead of cookie. It really added another tasteful dimension to this cake. It was a wonderfully delectable cheesecake…very creamy and not overwhelmingly sweet! I spent Valentine’s day with my son and his family, and it didn’t take long for all my Valentines to devour it! I’m adding this recipe to my favorite cheesecake recipes. I will definitely be making this again! Happy Tuesday everyone!
Check out what the other bakers have come up with, here at the Tuesdays with Dorie page. 
So creamy and delicious!
Beating the cream cheese and mascarpone until smooth
Adding eggs one at a time
melted chocolate
Blending the chocolate mixture into the batter
Just out of the oven
A winner for sure!

All of My Valentines really enjoyed it!

Chocolate Mascarpone Cheesecake                                                                                             adapted from Baking with Julia, contributed by baker David Ogonowski 


1 1/2 lbs cream cheese, room temp.
3/4 cup sugar
1/4 cup flour
1/2 lb mascarpone, room temp
3 eggs, room temp
1 tsp. vanilla
1/2 cup sour cream
6 oz bittersweet chocolate, melted-keep very warm
cookie crumbs (I used pretzel crumbs that I sprinkled into the pan before pouring in the batter…I was not about to flip a cheesecake)
butter, melted

• preheat oven to 350*. Prepare spring form pan, butter all over and line outside with foil. 
• cream cream cheese until perfectly smooth, about 4 minutes. add sugar and beat for another 4 minutes. scrape down the bowl and add flour, vanilla and mascarpone beat until incorporated
• add eggs one at a time. Scrape down side of bowl after each egg. Mix in the sour cream until incorporated.
• remove one cup of mixture and stir into the warm melted chocolate. mix until you no longer see white streaks. pour batter into your prepared 8″ spring form pan.
• set the spring form pan in a roasting pan and place in the center of the oven. pour hot water into the roasting pan until it comes halfway up the sides. bake 50-60 minutes, until you see a quivering wave across the cake when shaking the pan. remove the pan from oven and place cake on a wire rack to cool to room temperature.
• place in the fridge for at least 3 hours or over night. Unmold cake before putting in fridge.  flip cake over onto a cake plate and sprinkle bottom of cake with crumbs. press crumbs into cake. once set, re flip cake so crumbs are ultimately on the bottom. Refrigerate till ready to serve.


  1. I was nervous about flipping the cake, too, but it worked pretty well. Love it with your berries and cream!!!

  2. I'm sure it was a sucess, your cheesecake looks wonderful!!!
    I had some troubles flipping the cake upside down, so I dust it with cocoa powder!!!
    I enjoyed it too, it was very decadent!

  3. Looks delightful Kathy-I think I need to make this one for the weekend ;)

  4. Your pictures are wonderful...your cheesecake beautiful!

  5. Kathy, this is just beautiful and looks so smooth and silky, I'm truly drooling (and I just ate coconut pie a few hours ago, shame on me!) it looks amazing!

  6. Indeed a luscious cheesecake made with mascarpone and chocolate, Kathy. I sure would love a slice right now.

  7. A winner indeed! Wonderful cheesecake, Kathy.

  8. Kathy - the texture on your cake looks perfect. And...great idea with the pretzels.

  9. Beautiful cake and the texture looks simply perfect. Glad you liked it and found it to be a keeper. Great idea with the pretzels- will have to file that one away.

  10. Your chocolate cheesecake looks extra smooth after using marscapone :D

    Choc Chip Uru

  11. Ah I love this recipe Kathy! I am not surprised your family devoured it. Mascaporne would make it extra smooth and it would not be as heavy as with creamcheese. What brilliant idea! Lovely, simply lovely!

  12. Now this is food porn - I am in lust with this cheesecake. Hope you had a lovely V-Day.

  13. I wasn't flipping the cake either! Your cake looks so silky smooth and delicious!

  14. Pretzel crumbs! That is brilliant! I love it. The mix of salty and sweet - perfect. It almost makes me want to make this again and use pretzels, but maybe I'll just save that for another recipe... Thanks!

  15. Dear Kathy, That looks wonderful. I am sure all of your Valentine's loved it.
    Blessings, Catherine xo

  16. I love the pretzel idea! How clever. I'm going to have to try that sometime.

  17. I love the addition of the mascarpone, but also the pretzels! It looks so creamy and perfect! Happy belated Vanlentine's Day! ~ David

  18. Even the pictures look creamy! You are the best mother/grandmother!

  19. Yummy! I want a piece of this!!!