Mascarpone Espresso Cheesecake Recipe

Imagine curling up with a slice of pure bliss, the kind that warms your soul and brings family and friends closer together. This Mascarpone Espresso Cheesecake brings that very magic to your table. Infused with the rich, bold flavor of espresso, and accentuated with the smooth creaminess of mascarpone cheese, this dessert is not just a treat; it’s an experience. It’s perfect for cozy family gatherings or an elegant addition to your holiday dessert lineup. Gather everyone around and indulge in the delightful aroma and taste of this sophisticated cheesecake, making moments truly special.

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 8 slices

Skill Level: Intermediate

Ingredients

• 200g graham crackers, crushed
• 100g unsalted butter, melted
• 500g mascarpone cheese
• 200g cream cheese
• 150g granulated sugar
• 3 large eggs
• 60ml freshly brewed espresso
• 1 tsp vanilla extract
• 100g dark chocolate shavings

Instructions

1. Preheat your oven to 160°C (320°F). Grease and line a 9-inch springform pan with parchment paper.
2. In a mixing bowl, combine the crushed graham crackers with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of the prepared pan to form an even crust.
3. In a large bowl, beat together the mascarpone and cream cheese until smooth and creamy.
4. Add the sugar and continue to beat until fully incorporated.
5. Mix in the eggs one at a time, ensuring each egg is fully blended before adding the next.
6. Stir in the espresso and vanilla extract until just combined. Be careful not to overmix.
7. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
8. Bake in the preheated oven for 50-55 minutes or until the center is set but still slightly wobbly.
9. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10. Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
11. Before serving, top with dark chocolate shavings and an extra shot of espresso for a finishing touch.

Tips & Variations:

• For a gluten-free version, use gluten-free graham crackers.
• To make the cheesecake more indulgent, drizzle with chocolate syrup before serving.
• If you don’t have an espresso machine, strong brewed coffee can be used as a substitute.

Storage Instructions:

• Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze slices individually wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Suggested Pairings:

• Enjoy with a cup of freshly brewed espresso or cappuccino for the ultimate coffee lover’s treat.
• This cheesecake pairs beautifully with a fruit compote, such as raspberry or cherry, adding a touch of tartness to balance the rich flavors.

Here at Zynahz, we believe that the kitchen is the heart of the home, a place where creativity and joy come together. We hope this Mascarpone Espresso Cheesecake brings you as much delight as it does for us. We encourage you to try this recipe, share your delicious results with us, and spread the love by sharing it with your friends and family. Dive into more of our inspiring recipes, follow us on social media, and join our newsletter for more culinary adventures. Happy baking!