This week our Tuesdays with Dorie baking group is trying to seduce the most serious cheesecake lovers with a scrumptious dessert! The recipe for the Chocolate-Mascarpone Cheesecake is by contributing baker David Ogonowski and it contains cream cheese, mascarpone, sour cream, and dark chocolate.
Is your heart starting to beat a little bit faster after reading the ingredients list?
This cheesecake contains all-purpose flour. Since I was on a mission to make this beauty gluten-free, I used Bob’s Red Mills Hazelnut Meal. When prepping the cake I was also getting dinner ready. The joys of multitasking! Beets, fennel and orange salad was on the menu that night. So no surprises here that the orange zest ended up in the cheesecake batter. The decision to use full-fat ricotta instead of mascarpone cheese was made when grocery shopping the previous day. Hello, Scrambled Eggs with Ricotta and Caramelized Onions!
The original recipe makes an 8-inch cake and it encourages you to use your favorite type of cookie crumbs for the crust. My gluten-free crust was from ground hazelnuts, coconut sugar, and coconut oil. I used 1/3 of the recipe and ended up with 12 mini cheesecakes baked in a 12-cup muffin pan.
Happy Tuesday, everyone!
Chocolate-Mascarpone Mini Cheesecakes
Adapted from Baking with Julia
1 cup hazelnuts
1 tbs coconut sugar
3 tbs coconut oil, melted
230 gr cream cheese, at room temperature
¼ cup coconut sugar
¼ cup Bob’s Red Mills hazelnut meal
¼ tsp vanilla
orange zest from one orange
75 gr full-fat ricotta cheese, at room temperature
1 large egg, at room temperature
40 ml sour cream
2 ounces bittersweet chocolate, melted
1. Center a rack in the oven and preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. In a food processor, pulse the hazelnuts with the coconut sugar until finely ground. Add the coconut oil and pulse until the mixture resembles moist sand. Press the crumbs into the muffin pan (approximately 2 tbs per cup). Bake for 10 minutes.
3. In a standing mixer fitted with the paddle attachment, beat the cream cheese at low speed for 3 minutes. Add the sugar and continue beating for another 3-4 minutes. Add the hazelnut meal, vanilla, orange zest, and ricotta and beat just until incorporated.
4. Add the egg and beat the mixture until well mixed. Add the sour cream and mix until well incorporated.
5. Melt the chocolate and add 1 cup of the cheesecake mixture into the warm melted chocolate. Then mix the chocolate into the cake batter.
6. Place the muffin pan into a roasting pan and place on the center rack of the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the muffin pan. Bake the mini cheesecakes for 15 minutes.
7. Remove the muffin pan from the oven and cool to room temperature. Chill the mini cheesecakes for at least 6 hours before serving.