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Mascarpone Espresso Chocolate Swirl Cheesecake Recipe

Ingredients

How to make it

  • Make the crust: Put the cookies and walnuts into a food processor, process until fine. Stir the melted butter in. Press into a spring form pan molding the crumbs to come up the side. Bake at 325 degrees for 5 minutes. Remove and let cool.
  • While the crust cools, make the filling. Dissolve the espresso in the hot water, then mix in the Kailua.
  • Using an electric mixer, beat the cream cheese and mascarpone together until light and fluffy. Add the sugar and beat until well combined. Add the eggs, 1 at a time. Add the Kailua and espresso mixture and mix well.
  • In a small saucepan combine the cream and chocolate. Melt over low heat until the chocolate melts.
  • Pour 1/2 of the cheese filling into the cooled crust, drop 5 tablespoons of the melted chocolate around the edge of the cheesecake, spacing them evenly. Using a sharp knife, swirl the chocolate into the filling. Carefully pour the rest of the cheese mixture in, drop the remaining chocolate by tablespoons into the center 6 inches, spacing evenly. Using your sharp knife, swirl the mixtures together.
  • Bake at 325 degrees F. for 30 - 35 minutes. The edges should be puffy and the center will wobble slightly. Cool on a rack. Chill overnight. (can be prepared 3 days ahead).
  • Run a small sharp knife to loosen, release pan sides and remove. Allow to sit for 30 minutes at room temperature before serving.

Reviews & Comments 1

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    " It was excellent "
    jett2whit ate it and said...
    Mmmmm I would love a piece of this right now!!!
    Was this review helpful? Yes Flag

The Cook

sosousme Santa Rosa, CA

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