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Print this Recipe    Choc Mascarpone

Mexican-Chocolate and Mascarpone Cheesecake

2 oz Mexican chocolate
2 oz semi-sweet chocolate
10 graham crackers
1 cup toasted whole almonds
2 tsp ground cinnamon
3 Tbsp brown sugar
1/4 cup unsalted butter

1 Tbsp gelatin
1/4 cup cold water
1 1/2 lb Mascarpone cheese
1 1/2 lb cream cheese, softened
1 cup sugar
2 Tbsp lemon juice
2 Tbsp vanilla extract
1 1/2 cup cream

Preheat oven to 400 degrees. Chop Mexican and semi-sweet chocolates.
In food processor, place chopped chocolates, graham crackers and
pecans. Process until fine crumbs. Pour crumb mixture into springform
pan and add melted butter, cinnamon and brown sugar. Mix together in
pan. Press crumb mixture over bottom and up sides of pan. Bake 10
minutes. Cool. Set aside.

Dissolve gelatin in water. Set aside to soften for 5 minutes. Beat
mascarpone and cream cheese on high speed with electric mixer until
fluffy. Slowly pour in sugar while continuing to beat. Beat in lemon
juice and vanilla on medium speed. Quickly fold gelatin mixture into
cheese mixture. Whip cream to stiff peaks. Fold a scoop of whipped
cream into cheese mixture. Then fold in remaining whipped cream. Pour
into cooled crust. Cover with plastic wrap. Chill 4 hours. Cut into
wedges.

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