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Chocolate Mascarpone Cheesecake Pots
Can be prepared up to 2 days before serving
Ingredients
| 240 ml | whipping cream |
| 250 g | Mascarpone cream cheese |
| 115 g | semisweet chocolate, finely chopped |
| 30 g | sugar |
| 3 medium | eggs |
| 1 tsp | vanilla extract |
| 1 pinch(es) | salt |
| boiling water | |
| whipped cream, for serving | |
| chocolate curls, for serving |
Method
Preparation time: ca. 30 min Resting time: ca. 12 hrs / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to 170°C and place a rack in the middle of the oven.
Bring the cream to a simmer over low heat. Add the chocolate and remove the pan from the heat, stirring constantly until mixture is smooth. Let cool to room temperature.
Combine the mascarpone and sugar in another bowl and whisk together until smooth. Add the eggs one at a time, whisking well after each addition until the mixture is smooth. Add the vanilla and salt and whisk to combine.
Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
Place eight ramekins, or small ovenproof coffee cups in an empty 22x30cm/9x13inch baking pan and divide the chocolate-cheesecake mixture among the cups.
Put the baking dish in the oven and carefully pour boiling water into the pan, reaching halfway up the sides of the ramekins. Cover with aluminum foil.
Bake until the tops of the cheesecakes appear solid but jiggle when shaken, 30-40 minutes. The perfect consistency is a little soft, but not liquid.
Remove from oven and from the water and leave to cool. The cheesecake pots will become firm up as they cool.
Cover each pot with plastic wrap and refrigerate overnight before serving.
To serve, top each cheesecake pot with a dollop of whipped cream and a few chocolate curls.
Bring the cream to a simmer over low heat. Add the chocolate and remove the pan from the heat, stirring constantly until mixture is smooth. Let cool to room temperature.
Combine the mascarpone and sugar in another bowl and whisk together until smooth. Add the eggs one at a time, whisking well after each addition until the mixture is smooth. Add the vanilla and salt and whisk to combine.
Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
Place eight ramekins, or small ovenproof coffee cups in an empty 22x30cm/9x13inch baking pan and divide the chocolate-cheesecake mixture among the cups.
Put the baking dish in the oven and carefully pour boiling water into the pan, reaching halfway up the sides of the ramekins. Cover with aluminum foil.
Bake until the tops of the cheesecakes appear solid but jiggle when shaken, 30-40 minutes. The perfect consistency is a little soft, but not liquid.
Remove from oven and from the water and leave to cool. The cheesecake pots will become firm up as they cool.
Cover each pot with plastic wrap and refrigerate overnight before serving.
To serve, top each cheesecake pot with a dollop of whipped cream and a few chocolate curls.
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