Chocolate Espresso Tre Stelle® Mascarpone Cheesecake
A multi-layer, easy to make cheesecake that brings the two best things about dessert together – chocolate and coffee!Prep Time:
20 minutes Ready In:
1 + hour Serves:
Makes 8-10 servings
3/4 cup | 175 mL finely crushed chocolate cookie crumbs 2 tbsp | 30 mL butter, melted 1 cup | 250 mL Tre Stelle® Mascarpone 2 cups | 500 mL cream cheese 1 cup | 250 mL sugar 1 tbsp | 15 mL cornstarch 1 tsp | 5 mL vanilla 2 tbsp | 30 mL coffee liquer or 2 tbsp | 30 mL milk mixed with 2 tsp | 10 mL instant espresso powder 2 squares 1 oz each semi sweet chocolate, melted 3 eggs
Preheat oven to 350ºF (180ºC). Combine chocolate cookie crumbs and butter, press evenly into a 8” spring-form pan. In a large bowl, beat cream cheese and Mascarpone together until smooth, add sugar and continue beating. Beat in cornstarch and vanilla. Add eggs all at once and beat only until combined. Pour two equal portions of mixture into two medium bowls. Add coffee liquer to one bowl and stir. Add melted chocolate to the other bowl and stir. Pour coffee flavoured mixture into bottom of spring-form pan. Carefully top with chocolate layer – even batter out with a spatula if necessary. Bake for 60 minutes. Cool and refrigerate until ready to use.