I adore cheesecakes, but am not such a huge fan of chocolate cheesecakes - maybe because I am not a big chocolate-lover in general. I always doubt that chocolate makes the sublime, wonderful taste of a cheesecake better. No need for improvement , in my view!But I was willing to give this a try. What I do like is that is fast in the making, compared to other cheesecakes. There is no crust, so no pre-baking. Just cookie-crumbling, that's it.
Chilling is a bit longer and I doubt that leaving the cake in the fridge for more than one day (what I had to do) is good for the cookie bottom. It gets soggy.
The Chocolate Mascarpone Cheesecake is what it sounds like - a very rich, chocolatey cheesecake.Next time, I would prefer to do the basic receipe without the chocolate part, but I am sure this is my personal trouble with chocolate ;-)
For everybody else I can just recommend to give it a try - it is fast, it is delicious, and the creamcheese/mascarpone-combo is heavenly!
For the recipe, have a look at Dorie Greenspans book on pp. 256-258 and to find out how other bakers liked the recipe, and what wonderful creations they made of it, see the "Leave your link" section on our TWD-group blog.
Update: ALL my colleagues LOVED this one. All. No exception. So, forget everything I sad about it and just do it, try it, enjoy it and ignore me chocolate-grinch :-)
