Chocolate Mascarpone Cheesecake Bacco Restaurant New Orleans Recipes

Steps:

• CRUST:.
• Line base of 9 1/2 inch springform pan with parchment papaer.
• Brush 1 tbsp of the melted butter over parchment and up sides of pan.
• Stir together biscotti crumbs and remaining butter in a bowl.
• Pat mixture lightly into bottom and up sides of prepared pan.
• Chill crust in the refrigerator while you prepare the filling.
• FILLING:.
• Preheat oven to 350 degrees.
• In a large mixing bowl beat cream cheese until softened, add sugar and beat for about 5 minutes until light and fluffy.
• Add eggs one at a time, beating very well after each addition.
• Beat in mascarpone until smooth.
• Now beat in flour, vanilla, lemon zest and lemon juice and mix until smooth.
• Spoon the filling into chilled base and smooth the top.
• Place cake on a baking sheet and bake in center of the oven for 1 1/4 hours or until firm on the sides and a little softer in the center.
• The cake rises like a souffle but falls back as it cools.
• Leave oven door ajar and turn off heat, let cake sit for about 1 hour to help prevent cracking.
• TOPPING:.
• While cake is cooling in oven, place apricots, sugar, wine (or juice) and water in a pot.
• Let soak for 30 minutes.
• Bring mixture to a boil. Cover and reduce heat to med-low and simmer for 30 minutes or until apricots are very soft.
• Sit in marmalade and let cool.
• Spread apricot mixture over cooled cheesecake.
• Melt white chocolate in a heavy pot over low heat, stirring until just liquid.
• Drizzle over top of cheesecake. Enjoy!

Steps:

• Crust:.
• Preheat oven to 325°F.
• Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form.
• Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
• Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack.
• Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake.
• Filling:.
• Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm.
• Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally.
• Gradually add flour, beating until well blended.
• Add eggs one at a time, beating until well blended.
• Mix in mascarpone cheese, then melted chocolate.
• Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up around exterior of springform pan.
• Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes.
• Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
• Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter.