Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Chocolate-Pecan Crumb Crust
1 (2 ounce) round tablet Mexican
table chocolate (such as Ibarra)
2 (1 ounce) squares semisweet chocolate
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
Chop chocolate and drop through feed tube of a running food processor or blender. Add graham
crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch
diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your
fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the
sides, then press over bottom of pan. Bake 10 minutes. Cool.
Mascarpone Filling
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone cheese
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream
Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine
liquefied, set bowl in a larger bowl of hot water.
Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in
sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl
from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the
mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining
cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4
hours.
Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the
cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
Makes 16 servings.
Mascarpone Cheesecake in Mexican Chocolate Crust 205

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