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Chocolate Mascarpone Layered Cheesecake




Source of Recipe


Internet


List of Ingredients




8 ounces semisweet chocolate, coarsely chopped
4 ounces (1 stick) butter, softened
5 eggs, divided
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup flour
6 ounces cream cheese, softened
2 ounces mascarpone cheese


Recipe



Preheat the oven to 325 degrees F. Grease and flour a 10-inch springform pan, tapping out the excess flour.

In the top of a double boiler over barely simmering water, melt the chocolate and butter, stirring until completely melted. Set top of double boiler aside.

In the bowl of an electric mixer beat 4 of the eggs with 1 cup of sugar, 1 teaspoon vanilla, and the salt on medium-high speed until the mixture is pale yellow, about 3 minutes. Turn the speed to low and beat in the melted chocolate mixture until just incorporated, about 20 seconds. Turn the mixer off, scrape down the sides of the bowl, and then beat again on low for another 20 seconds. Using a wooden spoon or rubber spatula, stir in the flour. Scrape the batter into the prepared pan.

In the bowl of an electric mixer, beat the cream cheese, mascarpone, remaining egg, remaining 1/2 cup sugar, and remaining 1/2 teaspoon vanilla until smooth. Carefully pour the mixture over the chocolate batter in the pan; if necessary, use a rubber spatula to spread it evenly but be careful not to marbleize the 2 batters. Bake the cheesecake until it begins to set around the edges and a few bubbles appear on the top, 30 to 35 minutes.

Cool the cheesecake for at least 1 hour on a wire rack, then run a thin knife around the edge to release it from the pan and remove the sides of the pan. Serve immediately or refrigerate until serving time.

Makes 8 servings