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Delicious Espresso Mascarpone Cheesecake Recipe

Indulging in a homemade cheesecake is a rewarding experience, especially when the recipe combines rich flavors like espresso and mascarpone. This guide will walk you through each step of creating a decadent cheesecake that is perfect for any occasion.

Ingredients Overview

Before diving into the preparation process, gather the following ingredients:

• Espresso Mixture: ¼ cup instant espresso powder, 2 tablespoons Dutch-process cocoa powder, 2 tablespoons hot water
• Main Batter: Four 8-ounce packages of room-temperature cream cheese, 2 cups sugar, ¼ cup all-purpose flour, 1 tablespoon kosher salt, 1 tablespoon vanilla bean paste or extract, and 6 large eggs
• Additional Ingredients: Two 8-ounce containers of room-temperature mascarpone, 1 cup heavy cream, and 2 tablespoons Marsala or dark rum
• Topping: One 8-ounce container of room-temperature mascarpone, 1 cup heavy cream, 2 tablespoons Marsala or dark rum, 2 tablespoons sugar, and ¼ teaspoon kosher salt

Preparation Steps

Step 1: Preheating the Oven and Preparing the Pan

Start by placing a rack in the center of your oven and preheat it to 400°F (200°C). To prepare your baking pan, lightly dampen two sheets of parchment paper measuring 16×12 inches. Crumple and smooth them out before lining the pan, overlapping as necessary to ensure complete coverage. This may result in uneven edges, which is perfectly acceptable. Place the lined pan on a rimmed baking sheet.

Step 2: Creating the Espresso Mixture

In a medium-sized bowl, combine the ¼ cup instant espresso powder and 2 tablespoons Dutch-process cocoa powder with 2 tablespoons of hot water. Use a rubber spatula to mix until the mixture is dissolved and smooth. Set this espresso mixture aside for later use.

Step 3: Mixing the Cheesecake Base

In the bowl of a stand mixer fitted with a paddle attachment, combine four 8-ounce packages of room temperature cream cheese, 2 cups sugar, ¼ cup all-purpose flour, 1 tablespoon kosher salt, and 1 tablespoon vanilla. Beat on medium-low until the sugar dissolves, which should take about 2 minutes. If you’re using a hand mixer, you might need to beat for a few extra minutes.

Step 4: Incorporating the Eggs and Final Ingredients

Increase the mixer speed to medium, and add the 6 large eggs two at a time. Beat until fully incorporated between additions, taking about 45 seconds. Scrape down the bowl and lower the speed back to medium-low. Add the two containers of mascarpone, 1 cup heavy cream, and 2 tablespoons of Marsala or dark rum. Mix until everything is smooth, which should take about 1 minute. Give it another quick mix for about 10 seconds to ensure a silky texture.

Step 5: Combining with the Espresso Mixture

Transfer half of the cheesecake batter to the bowl with the reserved espresso mixture. If the espresso mixture appears lumpy, loosen it with a few spoonfuls of the batter before adding the rest of the cheesecake mix. Use a rubber spatula to combine until well blended.

Step 6: Layering and Baking

Now, using a spoon, alternate scooping the batters into the prepared pan. Aim for a visually appealing mix, and shake the pan gently to level the surfaces. Bake in the preheated oven until the top is a deep golden brown and the center remains a bit jiggly, about 50 to 55 minutes. Once done, allow the cheesecake to cool in the pan for 10 minutes, during which it will settle down slightly. Then, transfer it to the refrigerator to chill for at least 4 hours.

Step 7: Preparing the Topping

While the cheesecake cools, prepare the topping by beating the remaining 8-ounce container of mascarpone, 1 cup heavy cream, 2 tablespoons Marsala or dark rum, 2 tablespoons sugar, and ¼ teaspoon kosher salt in a clean mixing bowl fitted with a whisk attachment. Beat on medium speed until medium-firm peaks form, which should take about 4 minutes. Spoon this topping over the chilled cheesecake, swirling to create a decorative finish. Chill again for about 15 minutes to set the topping.

Step 8: Serving Your Cheesecake

To serve this delightful treat, dust the top with cocoa powder. Carefully remove the sides of the pan and peel away the parchment paper. Slice into wedges and enjoy!

Make-Ahead Tip

This cheesecake can be prepared up to two days in advance. Just cover it well and keep it chilled until serving time.

Source
www.bonappetit.com