Dark Chocolate Mascarpone Cheesecake
for the cheese mixture:
2 pkg. (250g each) mascarpone cheese
2 tablespoons caster (white) sugar
3 150g bars of dark chocolate 55% cocoa
1 tablespoon butter (i used slightly salted but you can use unsalted)
for the base:
12 biscuits (makes roughly 1½ cups crumbs)
2 tablespoons melted butter
Crush the biscuits and add the melted butter. Mix well and press firmly into a 8-inch pie pan. Pat down using the base of a glass. Place in fridge for 30mins to set.
While base is setting. Mix together the mascarpone and sugar using a wooden spoon or electric mixer. Break the chocolate into squares and microwave with the tablespoon butter until the chocolate is smooth and melted. Pour the chocolate into the mascarpone mixture and mix thoroughly. Pour the cheese mixture over the base and spread evenly . Put cheesecake in the for at least a half an hour. The cheesecake is a very firm texture but very lovely and decadent. I served it with a dollop of whipped cream.
cooks notes: The cheesecake turned out lovely I was very happy with the taste of it, the texture is firm and next time I make it I shall try a higher percentage of cocoa in the chocolate but use less of it. The recipe is my own I searched in vain for a dark chocolate cheesecake recipe that was no bake and had no eggs, there was not one to be had so I experimented and the result turned out great, I think that I inherited a cooking gene from my dad.
I shall write up a recipe for the peach cheesecake when I figure out exactly what I did.