Tuesdays with Dorie BWJ: Chocolate-Mascarpone Cheesecake
February 18, 2014 at 6:43 pm | Posted in BWJ, cakes & tortes, cheesecakes, groups, sweet things, tuesdays with dorie | 23 CommentsTags: baking, cheesecake, dessert
I wouldn’t want to eat David Ogonowski’s Chocolate Mascarpone Cheesecake in any type of weather other than the type we’ve been having (i.e., “two blizzards a week” weather). It’s true hibernation food…if you told me it was a thousand calories a slice, I wouldn’t be surprised. This is a dense and creamy cheesecake with cream cheese, of course, mascarpone and sour cream. Oh, and there’s chocolate, too, although frankly it gets a little lost in all the dairy. Adding a dark chocolate ganache layer on top of the cooled cake is an option, but might send this cake over the top.
The recipe doesn’t call for a crust. Well, actually, it calls for baking the cheesecake without a crust and then patting cookie crumbs onto the bottom and sides once it’s set. My inner baker’s voice told me that was weird and that I’d probably have some sort of disaster in the process, so I went ahead and made a real crust for mine. I had a baggie of homemade chocolate-hazelnut cookie crumbs in the freezer that need to be used up (and I love crumb crusts!) anyway. Also, I’ve always liked making my cheesecake batter in the food processor rather than in a stand mixer. Faster mixing and fewer lumps.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
i love chocolate and mascarpone !!!
Comment by gouts et papilles— February 18, 2014 #
Your cheesecake is picture perfect!
Comment by isthisakeeper— February 18, 2014 #
This looks like heaven!
Comment by liztiptopshape— February 18, 2014 #
so beautiful…
Comment by kaori.s— February 18, 2014 #
it looks so yummy and perfect!
Comment by lapetitecasserole— February 18, 2014 #
chocolate hazelnut cookie crumbs? yum!
Comment by Margaret— February 18, 2014 #
Ermagawd this has everything that I love. It’s sheer perfection!
Comment by gottagetbaked— February 19, 2014 #
Hi Stephanie. How did you manage the perfect and smooth “top” like that?
Comment by My Baking Club— February 19, 2014 #
Thanks! I’m not entirely sure this is why, but I think that making my batter in the food processor incorporated less air into it than making it in a mixer would have, so the cake didn’t soufflé in the oven and later fall and crack. Also a water bath helps with gentle baking.
Comment by steph (whisk/spoon)— February 19, 2014 #
Looks so lovely – and I adore the choc & hazelnut base. I’d be interested how the original version of patting on the crumbs fared but think I’d have gone for your option – sounds easier!
Comment by Lesley— February 19, 2014 #
That looks like a thousand calories!
Comment by saucygander— February 19, 2014 #
this looks really yum, I love cheesecakes!
Comment by datewithaplate— February 19, 2014 #
I was going to say picture perfect, when I saw the picture, but I see someone has beaten me to it :-). Your cheesecake looks great.
Comment by Sunita— February 19, 2014 #
I have to try it…. looks delicious…
Comment by whitesheepblog— February 19, 2014 #
Beautiful! Seems like most people opted to make the crust first. Might not be per recipe, but something tells me the whole flipping and patting might lead to a big mass of mushed up cheesecake and then where would we be?
Comment by Lauren— February 19, 2014 #
I agree that the chocolate flavor was a bit lost. Your cake looks wonderful with the crust!
Comment by loavesandstitches— February 19, 2014 #
I made the crust too, looks amazing!
Comment by mireia badia— February 19, 2014 #
Looks beautiful and I know it tasted even better! This was a big hit in my house! I loved that it was not overly sweet.
Comment by bakeawaywithme.com— February 19, 2014 #
Creamy goodness. I agree with you regarding the chocolate-ness being a bit lost among all that smooth cheesecake perfection though.
Comment by saffronandhoney— February 20, 2014 #
Your cheesecake looks stunning! I added a crumb crust beforehand as well. No way was I doing any flipping of any kind. Like you said, weird.
Comment by Cathleen— February 20, 2014 #
Wow. This looks fantastic. Perfect crust. I look forward to exploring your blog some more. Emma.
Comment by emmabarrett1508— February 25, 2014 #
I added an extra ounce of chocolate to my recipe. It probably made it denser, but my chocolate flavor was pretty good. I also baked a crust in the pan first. No flipping for me.
Comment by cathysbruce— February 26, 2014 #
Adding a dark chocolate ganache layer on top helped bring out the chocolate flavor. Hibernation mode!
Comment by Jeff @ Cheese-burger.net— March 5, 2014 #