Thursday, February 5, 2009
Milk Chocolate Mascarpone Cheesecake
1/2 pkt plain vanilla biscuits
1 pkt chocolate coverd biscuits
30g unsalted butter
2 Tbsp milk
2 cups blended chocolate biscuit crumbs
100 gm. melted butter
1 1/2 tsp. instant coffee powder (Nescafe)
375g cream cheese,at room temp
250g creme fraiche or thickened cream
250g natural yogurt
200g mascarpone cheese
140g white sugar
1 tsp vanilla
100g dark chocolate
2 Tbsp drinking chocolate powder
2 Tbsp pure cocoa
30g white chocolate
1,preheat oven to 160.c, and grease a 23cm/9" rouind baking tin.
2,prepare base by crumblig biscuits and mixing in the milk and melted butter...using your fingers press the mix into the base of prepared tin.
3,mix the cream cheese,creme fraiche,yogurt and mascarpone cheese in a food processor until smooth and well combined.Add the sugar,eggs and vanilla.
4,break the chocolate into peices and melt in a bowl set over a pan of gently simmering water. mix into the cheese mixture. stir in the drinking chocolate powder and pure cocoa until well combined...poor mix over the biscuit base.
5,bake for 45mins or until just set...leave to cool in tin.when cool transfer to a serving dish and refridgerate for four hours.
*can be served hot also