Monday, May 10, 2010

Mascarpone Cheesecake in Mexican Chocolate Crust


-Pecan Crumb Crust
1 (2 ounce) round tablet Mexican
    table  (such as Ibarra)
2 (1 ounce) squares semisweet 
10 double graham 
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
Chop  and drop through feed tube of a running  processor or blender. Add graham  and pecans and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your fingers, quickly mash the  until the crumbs hold together. Use your knuckles to press up the sides, then press over bottom of pan. Bake 10 minutes. Cool.
Mascarpone Filling
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone 
24 ounces cream , softened
1 cup granulated sugar
2 tablespoons  juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream
Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine liquefied, set bowl in a larger bowl of hot water.
Beat mascarpone and cream  at high speed with an electric mixer until fluffy. Gradually pour in sugar while continuing to beat. At medium speed, beat in  juice and vanilla extract. Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into  .
In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the mascarpone  to lighten it and make it easier to blend with the cream. Then fold remaining cream into the  base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4 hours.
Decorate with shaved  and more whipped cream piped at intervals around the rim of the cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
Makes 16 servings.

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