A recipe contest winner!
- 1 ¼ cups (about 20) chocolate snap cookies or chocolate biscotti
- ½ cup pecans
- 1 tablespoon sugar
- 1 tablespoon unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 (3.5-ounce) bars Divine 70% Dark Chocolate
- 1 (3.5-ounce) bar Divine Milk Chocolate
- 4 large eggs plus 1 egg yolk, room temperature
Preparation & Quantity:
Preparation time: 45 minutes
Cook time: 1 hour 5 minutes
Recipe yield: Makes 12 servings
For the crust:
- Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 3 layers of heavy-duty foil.
- Finely grind the chocolate snaps, pecans, and sugar in a food processor. Add the melted butter and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan.
- Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the Filling:
- Using a double boiler or a tempered glass bowl set over simmering water, melt the chocolate after breaking it into pieces. Take off heat and cool slightly.
- Beat the cream cheese, mascarpone cheese, and sugar with an electric mixer in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
- Beat in the cooled melted chocolate and vanilla.
- Add the eggs and egg yolk, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). To prevent cracking, leave in the oven with oven door ajar for 30 minutes.
- Transfer the cake to a rack; cool for 1 hour. Cover with plastic wrap and refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- Decorate with fresh raspberries if desired and serve.