Chocolate Mascarpone Cheesecake Bars

Chocolate Mascarpone Cheesecake Bars

prep time

minutes
cook time

minute
servings
16
bars

Ingredients















Cooking Instructions

1

Heat oven to 325°F. Line 8x8-inch baking pan with parchment paper. In small bowl, combine chocolate cookie crumbs, melted butter and sugar. Toss with fork until evenly mixed. Transfer mixture to prepared pan and press into even layer in bottom of pan. Bake 5 minutes. Remove pan from oven, but maintain oven temperature.


For filling:


1

Melt chopped bittersweet chocolate in double boiler or in microwave safe bowl in short intervals, stirring in between. When chocolate is fully melted and smooth, set aside and let cool to room temperature.


2

In bowl of electric mixer, combine mascarpone and sour cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Beat in sugar, cocoa powder and espresso powder. Blend in egg, vanilla and salt, scraping down sides of bowl as needed. When chocolate has cooled to room temperature, blend it into mascarpone mixture just until smooth. Pour mixture over crust in even layer.


3

Return pan to oven and bake just until set, about 30-35 minutes. Transfer pan to wire cooling rack and let cool to room temperature. Cover with foil and refrigerate at least 4 hours.


4

Slice into 2-inch squares with large kitchen knife, wiping blade clean between slices. Refrigerate until ready to serve.


Ingredients















Cooking Instructions

1

Heat oven to 325°F. Line 8x8-inch baking pan with parchment paper. In small bowl, combine chocolate cookie crumbs, melted butter and sugar. Toss with fork until evenly mixed. Transfer mixture to prepared pan and press into even layer in bottom of pan. Bake 5 minutes. Remove pan from oven, but maintain oven temperature.


For filling:


1

Melt chopped bittersweet chocolate in double boiler or in microwave safe bowl in short intervals, stirring in between. When chocolate is fully melted and smooth, set aside and let cool to room temperature.


2

In bowl of electric mixer, combine mascarpone and sour cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Beat in sugar, cocoa powder and espresso powder. Blend in egg, vanilla and salt, scraping down sides of bowl as needed. When chocolate has cooled to room temperature, blend it into mascarpone mixture just until smooth. Pour mixture over crust in even layer.


3

Return pan to oven and bake just until set, about 30-35 minutes. Transfer pan to wire cooling rack and let cool to room temperature. Cover with foil and refrigerate at least 4 hours.


4

Slice into 2-inch squares with large kitchen knife, wiping blade clean between slices. Refrigerate until ready to serve.


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