Chocolate Mascarpone Cheesecake with Nib Brittle and Balsamic Strawberries
I dont know what to say to people who tell me that this cake is better than sex. I guess, its entirely depends on a personal experience. But I do know for sure the cheesecake is quite good. I prefer my cheesecakes crustless. I like something crunchy to be served on a side. In this case, literally. The brittle is the last minute finishing touch. If you are not serving the cake to a crowd and not certain that the cake will be eaten all at once, dont press the brittle into the sides since it will melt fairly quickly. Instead, offer the brittle broken into large shards as an accompaniment. Sure, if you have nothing against a cheesecake crust, you can make a chocolate crumb one. We are lucky to have fresh strawberries here all year-round. But if you want to get the decent ones you will have to pay. As for the balsamic I advise you to use something better than 5 bucks-per-bottle from the closest supermarket. Its probably a good time to reach for that onion-shaped bottle of the Aceto Balsamico Tradizionale di Modena. Dont get discouraged by all this foodie-snobby stuff. The cake will be awesome served with strawberry or raspberry sauce, and you can use frozen berries for this purpose. Makes one 9-inch cake, about 16 servings
I dont know what to say to people who tell me that this cake is better than sex. I guess, its entirely depends on a personal experience. But I do know for sure the cheesecake is quite good. I prefer my cheesecakes crustless. I like something crunchy to be served on a side. In this case, literally. The brittle is the last minute finishing touch. If you are not serving the cake to a crowd and not certain that the cake will be eaten all at once, dont press the brittle into the sides since it will melt fairly quickly. Instead, offer the brittle broken into large shards as an accompaniment. Sure, if you have nothing against a cheesecake crust, you can make a chocolate crumb one. We are lucky to have fresh strawberries here all year-round. But if you want to get the decent ones you will have to pay. As for the balsamic I advise you to use something better than 5 bucks-per-bottle from the closest supermarket. Its probably a good time to reach for that onion-shaped bottle of the Aceto Balsamico Tradizionale di Modena. Dont get discouraged by all this foodie-snobby stuff. The cake will be awesome served with strawberry or raspberry sauce, and you can use frozen berries for this purpose. Makes one 9-inch cake, about 16 servings
- 3 large eggs
- for the cheesecake
- 2 cups whipping cream divided
- 1 tsp espresso powder
- 1 lb bittersweet chocolate finely chopped, divided
- 8 oz mascarpone cheese at room temperature
- 8 oz cream cheese at room temperature
- â¾ cup fine granulated sugar
- 1 cup sour cream
- 1 tbsp cornstarch sifted
- 2 tbsp pure vanilla extract
- for the brittle
- use half of this recipe substituting hazelnuts for cocoa nibs
- for the balsamic strawberries
- â½ lb strawberries
- 2 tbsp good quality balsamic vinegar
- 1 tbsp extra fine granulated sugar
- Carbohydrate 20.5249434331122 g
- Cholesterol 243.94541292224 mg
- Fat 26.9412411503815 g
- Fiber 1.67487189135257 g
- Protein 9.24862044148012 g
- Saturated Fat 14.4869491032809 g
- Serving Size 1 1 Serving (124g)
- Sodium 167.203104201193 mg
- Sugar 18.8500715417596 g
- Trans Fat 2.75196451478695 g
- Calories 346 calories
Step-by-step
- Make the cheesecake: Center an oven rack and preheat the oven to 350 F. Line a bottom of the 9-inch springform pan with parchment paper circle. Lightly butter the parchment and the sides of the pan. Wrap the pan tightly in a double layer of heavy-duty aluminum foil. Set aside.
- Place 12 oz of the chopped chocolate in a medium bowl. Heat the 1 ½ cups of the whipping cream and 1 tsp of the espresso powder in a small saucepan over medium heat until the espresso powder dissolves and the cream comes just to a boiling point. Pour the hot cream over the chocolate. Let stand for a couple of minutes, then whisk until the ganache is smooth. Set aside to cool until warm.
- Beat the mascarpone and cream cheese with an electric mixer until fluffy, gradually adding the sugar. Beat in the sour cream and cornstarch. Mix in the chocolate mixture on low speed. Beat in the eggs, 1 at a time, then the vanilla extract, beating on low speed until well combined, scraping down a bowl as needed.
- Pour the filling into the pan. Place the springform in a large roasting pan and pour hot water into the roasting pan so that it comes about halfway up the springform. Transfer carefully to the oven and bake until softly set, about 1 hour 15 minutes. Turn off the oven. Let the cake stand in the oven for another hour. Transfer the springform pan onto the rack and cool. Cover; chill the cake overnight.
- The next day glaze the top of the cheesecake with chocolate ganache. Place the remaining 4 oz of the chopped chocolate in a small bowl. In a small saucepan, bring the remaining ½ cup of the whipping cream to a boil, pour the hot cream over the chocolate. Let stand for a couple of minutes, then whisk until the ganache is smooth. Cool until the ganache is 88-90F and pour it over the top of the cheesecake. Tilt the cake in the pan to facilitate the spreading. Refrigerate until the chocolate glaze has set, for at least a couple of hours.
- Run a knife around the edge of the cake to loosen and remove the side of the pan. Transfer the cake to a plate. Bring to room temperature before serving. Right before serving, press the chopped cocoa nib brittle into the sides of the cake if you wish. Serve with the marinated strawberries.
- Marinate the strawberries: Hull and thinly slice the strawberries. Place the strawberries into a small bowl. Add the balsamic and sugar and gently stir to combine. Let macerate for about 15 minutes. Serve.
A Decadent Escape: My Chocolate Mascarpone Cheesecake Adventure
Life’s a whirlwind, isn’t it? Between juggling work deadlines, family commitments, and squeezing in a little “me time,” finding moments of pure indulgence feels like a precious treasure. For me, that treasure often takes the form of baking. There’s something incredibly therapeutic about the precise measurements, the gentle mixing, and the anticipation of the final delicious result. And this Chocolate Mascarpone Cheesecake? It’s the epitome of that therapeutic escape, a rich and decadent masterpiece that’s worth every minute of effort.
The idea first struck me during a particularly stressful week at the office. I needed something to lift my spirits, something that would transport me away from spreadsheets and emails, even if just for a little while. The combination of creamy mascarpone, intensely dark chocolate, and the surprising zing of balsamic strawberries seemed like the perfect antidote to my work-induced stress. The recipe itself isn’t overly complicated, but each step demands attention, a mindful approach that somehow calms the racing thoughts. The aroma of melting chocolate alone is enough to soothe the soul.
The Magic of Mascarpone: Mascarpone, with its luxuriously smooth and slightly tangy texture, forms the heart of this cheesecake. It provides a richness that ordinary cream cheese simply can’t match. I’ve experimented with different types of chocolate, but for this recipe, I prefer bittersweet. Its subtle bitterness perfectly balances the sweetness of the mascarpone and sugar, resulting in a flavor profile that’s both decadent and refined. The cocoa nib brittle adds a delightful textural contrast, a satisfying crunch that complements the creamy interior.
The Unexpected Twist: Balsamic Strawberries The balsamic strawberries, however, are the real stars of the show. The rich, dark balsamic vinegar provides an unexpected counterpoint to the sweetness of the berries, a sophisticated touch that elevates the entire dessert. I find that using a high-quality balsamic vinegar is crucial here; the subtle nuances of flavor truly shine through. If you can't find a top-shelf balsamic, a simple balsamic glaze from the store will still bring out the wonderful flavor.
Beyond the Recipe: A Moment of Peace: But more than just a recipe, this cheesecake represents a precious moment of peace in my busy life. It’s a ritual, a chance to disconnect from the demands of the day and focus on something beautiful and delicious. The process itself is meditative, a calming counterpoint to the chaos of modern life. The end result is a dessert that not only tastes incredible but also serves as a reminder to savor life's small indulgences.
So, if you're looking for a way to unwind, to escape the everyday grind, or simply to treat yourself to something truly special, give this Chocolate Mascarpone Cheesecake a try. It’s more than just a dessert; it’s an experience. And trust me, it's far better than sex. (At least, on a stressful Tuesday afternoon, it is!).
Tips and Variations:
- Crustless vs. Crusted: I prefer my cheesecakes crustless, but feel free to add a chocolate crumb crust if you like.
- Brittle Variations: Experiment with different nuts in the brittle, such as hazelnuts or pecans.
- Fruit Variations: While balsamic strawberries are my favorite, raspberries or blueberries would also be delicious accompaniments.
- Make Ahead: This cheesecake can be made a day or two in advance, allowing the flavors to meld and deepen.
This Chocolate Mascarpone Cheesecake isn't just a dessert; it's a journey. A journey to a place of calm amidst the chaos of daily life. It’s a testament to the power of simple ingredients, carefully combined, to create something truly extraordinary. It’s a reminder to appreciate the small pleasures, the moments of quiet indulgence that make life so wonderfully sweet. And it’s a dessert I’ll be making again and again, each time finding a new level of joy in the creation and consumption.
