Baked Chocolate Cheesecake

Baked Chocolate Cheesecake is a indulgent dessert that combines the creaminess of cheesecake with the richness of chocolate. Here I present a classic version with an Italian twist using mascarpone to give a richer consistency.

Ingredients

• 250 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 500 g of cream cheese (like Philadelphia)
• 250 g of mascarpone
• 150 g of sugar
• 4 large eggs
• 200 g of dark chocolate
• 50 ml of fresh cream
• Cocoa powder or chocolate shavings for decoration

Preparation

1. Begin by grinding the biscuits in a blender until you get a coarse flour, then mix them with the melted butter to obtain a homogeneous base.
2. Press the biscuit mixture onto the bottom of a springform pan (about 22-24 cm in diameter), creating an even layer. Place the base in the refrigerator for about 30 minutes to harden.
3. Meanwhile, melt the dark chocolate with the cream in a double boiler and leave it to cool slightly.
4. In a large bowl, beat together the cream cheese, mascarpone, and sugar until smooth.
5. Add the eggs one at a time, continuing to mix after each addition.
6. Fold the melted chocolate into the cream cheese mixture, stirring until well combined.
7. Pour the chocolate mixture over the cooled biscuit base, leveling the surface.
8. Bake in a preheated oven at 160°C for about 1 hour or until the cheesecake is set at the edges but still slightly wobbly in the center.
9. Turn off the oven and let the cheesecake cool inside with the door slightly open, to avoid temperature shocks that could cause cracking.
10. Once cooled, place the cheesecake in the refrigerator for at least 4 hours before serving.
11. Before serving, decorate with a dusting of cocoa powder or with chocolate shavings.

Curiosities

Cheesecake originates from Europe and can be prepared in many ways. This baked version has a denser and more compact texture compared to the no-bake variation. The addition of mascarpone is an Italian twist that adds creaminess and enriches the flavor.