Chocolate Mascarpone Cheesecake....who could have guessed that this would be silky, smooth, and the slightest bit tangy? I have not had much experience with mascarpone cheese but I have to say, it was a glorious addition to this cheesecake! This was not difficult to whip up but I did need to make a quick trip to the local dollar store for a roasting pan large enough to accommodate my springform pan. In the past I have wrapped the bottom of the pan in foil before the water bath but this recipe did not call for that extreme measure. I am guessing that is because once cooled you flipped this over and patted the cookie crumbs onto the bottom of the cake. By doing this you avoided a soggy crust lest any water leak into the pan. Let me say, I was terrified to flip the cake...probably because I thought that the top would stick to the cutting board that I flipped it on to. As you can see it did not stick though and actually turned out quite lovely.
|Melissa, Beth, Kenna, Vanessa, Melissa, Leanne, Me|
For the cheesecake recipe you can go visit The Urban Baker. You can also pick up a copy of Baking with Julia and check out Tuesdays with Dorie. :) Enjoy!