Skill required: Successful baker
1 cup heavy cream
4 ounces semisweet chocolate, finely chopped
8 ounces Mascarpone cheese
1/4 cup sugar
1 teaspoon vanilla
pinch of salt
1 teaspoon all-purpose flour
3 large eggs
1 tablespoon Chambord (or any other liqueur…optional)
1. Position rack in the middle of the oven and preheat to 325F.
2. In a saucepan, bring cream to a simmer over medium heat.
3. 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.
4. In a large bowl, whisk together the mascarpone and sugar until smooth.
5. Add eggs one at a time, whisking well after each addition until smooth.
6. Add flour and mix until incorporated.
7. Add vanilla, Chambord and salt and whisk to combine.
8. Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
9. Put eight 4-ounce custard cups, ramekins, or small oven proof coffee cups in and empty 9 by 13-inch baking pan. Divide the chocolate-cheesecake mixture among the cups.
10.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.
11.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.
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