Mexican
A rich cheesecake blended with Mexican chocolate and mascarpone cheese, featuring a chocolate nut crust.
Ingredients
Mexican chocolate
2 oz
Semi-sweet chocolate
2 oz
Double graham crackers
10
Toasted whole almonds (original list listed almonds but steps use pecans, likely pecans)
1 cup
Ground cinnamon
2 tsp
Brown sugar
3 Tbs
Unsalted butter (melted)
1/4 cup
Gelatin
1 Tbs
Cold water
1/4 cup
Mascarpone cheese
1 1/2 lb
Cream cheese (Three 8 oz packages, softened)
1 1/2 lb
Sugar
1 cup
Lemon juice
2 Tbs
Vanilla extract
1 1/2 tsp
Cream (whipped)
2 cups
Instructions
1
Crust
Preheat oven to 400 degrees. Chop Mexican chocolate and semi-sweet chocolate. Add chopped chocolate, graham crackers and pecans (original listed almonds, steps use pecans) to food processor and grind into fine crumbs. Pour crumbs into springform pan, add melted butter, cinnamon and brown sugar, mix in the pan. Press crumb mixture onto the bottom and sides of the pan. Bake for 10 minutes. Set aside to cool.
2
Filling
Dissolve gelatin in water, let sit for 5 minutes to soften. Whip mascarpone cheese and cream cheese with electric mixer at high speed until fluffy. While continuing to whip, slowly add sugar. Beat in lemon juice and vanilla at medium speed. Quickly fold gelatin mixture into cheese mixture. Whip cream to stiff peaks. Fold a spoonful of whipped cream into cheese mixture, then fold in the remaining cream. Pour into cooled crust. Cover with plastic wrap and refrigerate for 4 hours. Cut into pieces to serve.
