Food recipes
Mascarpone Cheesecake in Mexican Chocolate Crust
Mascarpone Cheesecake in Mexican Chocolate Crust
Ingredients:
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter
Directions:
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
Chop chocolate and drop through feed tube of a running food processor or blender. Add graham
crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10− or 12−inch
diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your
fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the
sides, then press over bottom of pan. Bake 10 minutes. Cool.
Mascarpone Filling
Ingredients:
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter
Directions:
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
Chop chocolate and drop through feed tube of a running food processor or blender. Add graham
crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10− or 12−inch
diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your
fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the
sides, then press over bottom of pan. Bake 10 minutes. Cool.
Mascarpone Filling
Printed from https://recipe.bluelayer.org/recipe/71375/mascarpone-cheesecake-in-mexican-chocolate-crust