This thick, creamy dark chocolate and mascarpone cheesecake tastes just like a baked cheesecake!
For the cookie base
- 320g chocolate chips cookies, finely crushed
- 2 tbsp icing sugar
- 130g unsalted butter, melted
For the filling
- 130g dark chocolate, 70% cocoa solid, finely chopped
- 225g cream cheese
- 450g mascarpone cheese
- 90g icing sugar
- 2 tbsp double cream
- 1 tsp vanilla extract
- 1 tbsp cocoa powder to decorate
Line a bottom of a 9" springform pan with baking paper.
To make the base: In a large bowl stir together the crushed cookies and the icing sugar. Add the melted butter and stir until the crumbs are evenly moistened. Scoop the crumbs into the cake tin and press it firmly into the base using the back of a spoon.
For the filling: In a bowl, melt the chopped chocolate in the microwave in a 30 second intervals, stirring after each heating, until melted. Be careful not to overheat the chocolate. (It's best to remove it from the microwave whilst there are still a few small lumps left and stir until melted.
Allow it to cool for 5 minutes, then add in the cream cheese and mascarpone and beat with electric whisk on low speed until smooth and well combined. Add in the icing sugar, cream and vanilla extract and beat again until smooth.
Carefully pour the filling onto the base and smooth the top using a spatula or back of a spoon.
Place in the fridge to chill for 4-5 hours preferably overnight.
To serve, remove from the fridge and allow the cheesecake to come to room temperature for 15-20 minutes. Dust lightly with the cocoa powder and serve.