Mascarpone Marbled Cheesecake

We had few friends over for dinner so I made these for dessert!



After filling up all my mini cups pan, there are more chocolate batter than whites so I topped chocolate batter on whites instead into a muffin pan. I must say, the chocolate cheesecake is SO SO gooood!! Much better than the cheesecake itself!



Here's the recipe

Mascarpone Marbled Cheesecake

(A)
50 g Oreo cookies, crushed and fillings removed

(B)
100 g bittersweet/dark chocolates - use good quality chocolates
40 ml (2tbsp) water
300 g cream cheese
120 g sugar
2 eggs
140 g mascarpone cheese
1 tsp vanilla extract

How to make
Preheat oven to 160C.
Spray moulds with olive oil or butter.
Cover bottom pan with foil.
Sprinkle A into bottom of the moulds, pressing lightly.
Combine chocolates with water and melt together.
Beat cream cheese til smooth. Add sugar.
Add eggs one at a time, beating smoothly.
Mix mascarpone cheese and vanilla extract together.
Add to cheese mixture and mix til smooth.
Take out 1/3 cup of mixture and mix it into chocolate mix.
Alternate cheese mixture and chocolate mixture into moulds filling up to top. Start with cheese mix, then chocolate mix, ending with cheese mix til mixture comes up to the brim. Using a toothpick, swirl mixture in moulds carefully not to overmix.

Put kettle on. Place moulds into large roasting pan. Pour hot boiling water into roasting pan til it comes up to half mould bottom level.

Congratulations you've mastered the water-bath baking method :)
Depending on the size of your mould, I baked 15 mins. If using muffin pans, bake up to 30 mins. The centre should come out slightly wobbly in the centre.
Cool cheesecake on rack and put them into the fridge to set for at least 4 hours or overnight.

Verdict: The taste is absolutely yummy though the crust didn't turn out crumbly. In fact it blended well into the cheesecake. I LOVE the chocolate mix, next time I'd make it all chocolate instead of marbling them =p

38 weeks!

YUMMO!