Chocolate Mascarpone Cheesecakes

Brio Tuscan Grille Recipe

nonstick cooking spray
16 graham crackers
1/2 teaspoon ground cinnamon
4 tablespoons (1/2 stick) butter, melted

16 ounces cream cheese
16 ounces mascarpone cheese
1 1/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
1/2 cup Nutella (chocolate-hazelnut spread)

TO MAKE THE CRUST:  Preheat oven to 300 degrees. Spray 13 (6 ounce) ramekins with nonstick cooking spray.  Pulse graham crackers in food processor to create fine crumbs. Add cinnamon and melted butter and blend until crumbs are moistened. Spoon 2 tablespoons graham-cracker mixture into each ramekin, patting down to form crust; set aside.

TO MAKE THE CHEESECAKES: Use a mixer to beat cream cheese and mascarpone until smooth. Add sugar, vanilla and lemon juice and beat until combined. Add eggs one at a time, beating well after each addition. Add Nutella and mix just until incorporated.

Fill ramekins with cheesecake filling, dividing equally. Transfer ramekins to roasting pan. Fill roasting pan with enough warm water to come halfway up sides of ramekins.

Bake cakes 20 minutes. Turn pan and bake until cakes are set in centers, about 20 minutes longer. Remove from oven. Cool, then cover and refrigerate at least two hours.

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