Traditional recipes

Gianduja Chocolate Mascarpone Cheesecake recipe

Gianduja Chocolate Mascarpone Cheesecake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Mascarpone cheesecake

This chocolate cheesecake is unique and memorable; perfect for a show-stopping end to a meal. It's made with mascarpone instead of cream cheese, and calls for gianduja chocolate, which is a sweet chocolate containing about 30% hazelnut paste. In a pinch, you can use good quality plain chocolate instead of the gianduja.

6 people made this

IngredientsServes: 16

  • 4 sheets filo pastry
  • 110g butter, melted
  • 225g gianduja chocolate, chopped
  • 30g cooking chocolate, chopped
  • 900g mascarpone cheese
  • 150g caster sugar
  • 4 egg yolks
  • 60ml hazelnut liqueur
  • 4 egg whites

MethodPrep:40min ›Cook:2hr ›Extra time:6hr chilling › Ready in:8hr40min

  1. Preheat oven to 150 C / Gas 2. Butter a 23cm springform cake tin. Lay one sheet of filo pastry in the tin. Tuck it into the tin and let the edges overhang the rim. Brush with butter and layer a second sheet of filo. Butter this sheet. Continue until you have used all four sheets of filo. End with butter. Use as little butter as possible. Cover the filo-filled tin with a damp cloth.
  2. In the top of a double boiler, heat gianduia chocolate and cooking chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
  4. Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the filo-lined tin. Tuck the edges of the filo into the tin making a bit of a rim.
  5. Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still be a little wobbly in the centre. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by PAMELA666

In my quest to find an atypical chocolate cheesecake, this was perfect! I made it exactly as stated, and made it again using another high quality bittersweet chocolate rather than Gianduj. The phyllo is a wonderful change. Knocked everyone's socks off.-07 Apr 2004

by Hiromi

the batter tasted really good, but it was just ok once it cooled down.maybe because i used a heart shaped springform pan, i wished i didnt have phyllo on the side.-19 Feb 2008

by lovetocook

I tried this recipe scaled down to 8 servings and the results were amazing. Note that instead of a phyllo dough I made it with Graham crakers crust... Amazing! Also gets better with age! Thanks again I will be making it again!-26 Mar 2009

Watch the video: Chocolate mascarpone cake (July 2022).


  1. Ma'mun

    It is remarkable, this amusing opinion

  2. Ammi

    Five odds

  3. Aldan

    Does not approve

  4. Majora

    Prompt to me please where I can read about it?

  5. Osip

    I consider, that you are not right. Let's discuss. Write to me in PM, we will talk.

Write a message