Menu

Chocolate Mascarpone Cheesecake Pots

  • Chocolate Mascarpone Cheesecake Pots
  • Chocolate Mascarpone Cheesecake Pots
  • Details
  • Leave a Comment
  • Related Items
Chocolate Mascarpone Cheesecake Pots


Author: Aušra

Date:

From the look, dessert is very simple. But when you taste it, you understand that the taste is more different than the view – taste is adorable. Everyone in my family couldn’t stop after one bite. I divided dough to four ramekins because the portions were very small, but I did mistake. I really should divide it to 8 cups because this cream is very satisfying.

Chocolate Mascarpone Cheesecake Pots

Time needed:
Yields: 8 servings
Calories: 223 kcal / serving

Ingredients:
1 cup = 237 ml

  • 1 cup heavy cream
  • 100 g dark chocolate, finely chopped
  • 225 g Mascarpone cheese
  • ¼ cup sugar
  • 1 tsp. vanilla
  • pinch salt
  • 1 tbsp. all-purpose flour
  • 3 large eggs

Directions:

  • Position rack in the middle of the oven and preheat to 160°C.
  • In a saucepan, bring cream to a simmer over medium heat.
  • Remove the pan from heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. Set aside and let cool to room temperature.
  • In a large bowl, whisk together the mascarpone and sugar until smooth.
  • Add eggs one at a time, whisking well after each addition until smooth.
  • Add flour, salt, vanilla and mix until incorporated.
  • Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
  • Put eight custard cups, ramekins, or small oven proof coffee cups in empty baking pan. Divide the chocolate-cheesecake mixture among the cups.
  • Put the baking dish in the oven and then carefully pour boiling water into the pan. Adding just enough water to reach halfway up the sides of the custard cups. Cover with aluminum foil. Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes.
  • These will firm up as they cool to room temperature.
  • Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • These can be made up to 2 days in advance.
  • Enjoy!

Source: Culinary Concoctions by PeaBody

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Šokoladinis pyragas su obuoliais

Chocolate cake with apples

This recipe waited for a year because last year somehow I was late – apples were gone, and I didn’t want to buy them. So this year this is my first (and the only) apple cake. And it was a really good cake! I baked only half of the recipe, but I got only one slice – my kids ate almost half of it at once. I could treat my parents only with the small slices… The cake is very moist and in reality it looks better than in the book. And I won’t judge my photos 🙂

Cukinijų sausainiai su šokoladu ir džiovintomis spanguolėmis

Zucchini Cookies with Chocolate Chips and Dried Cranberries

A little bit not ordinary cookies. You can’t taste zucchini, just it’s green skin says that cookies has a secret in side. Next time I will use quick cooking oats, because now I used old fashioned and eating cookies I could feel hard oats.

Šokoladinis jogurtas

Chocolate yoghurt

Monday is a hard day, but anyway I want to share with you this dessert recipe. It’s so simple and quick. My all family enjoy it. But we all agreed that with milk chocolate it’s better, because dark chocolate gives some bitterness and yoghurt becomes unsweet for our tastes.

Moliūginiai keksiukai su šokolado gabaliukais

Pumpkin Chocolate Chip Muffins

These muffins are really good, because they are very moist, not very sweet and of course – they are with chocolate! My kids just love them and at one time ate almost everything (my hubby helped them a little bit 🙂 ). So we agreed that we will repeat very soon.

Rabarbarų ledai

Rhubarb ice cream

This is the best ice cream that I have ever made – this is what said my hubby. But I prepare ice cream rarely, so maybe he just doesn’t remember other ice cream taste 🙂 Anyway, these ice cream is very delicious because of mild sourness of rhubarbs and strawberries gives very nice pink colour.

WordPress Appliance - Powered by TurnKey Linux