Chocolate Raspberry Mascarpone Bars


I saw this recipe on Giada’s, Giada at Home show. They looked delicious, so I had to try them. They were basically very easy to make, the only trouble I had, was with the chocolate chips. I had trouble melting them three times! They kept seizing on me. Finally it came to me that I use the pouches of pre-melted chocolate when a recipe calls for melted chocolate, so why wasn’t I using them? I am a person who like to find the quickest way to do any chore. Time is valuable for me, so I found out a long time ago that those Nestle pre-melted pouches were the way to go. No messy bowls, pans, etc. I just stick the pouch into some really hot water in a glass for a minute, and viola… melted chocolate!

OK, now that I’ve done a free commercial for Nestle, on with the recipe! The chocolate crust is delicious. Sturdy, but yet moist and delicious. The filling very creamy, and delicious as well. Next time, I think I would put a little lemon juice and rind in, in place of the vanilla. Maybe it’s just me, but I love a citrusy cheesecake. I swirled a little slightly melted raspberry jam in to the filling mixture along with the chocolate, which was super delicious. However, if I added the lemon to the filling, I would probably just swirl in the raspberry. Basically anyway you slice it, this recipe is delicious. A great alternative to brownies for your next event.

Chocolate Raspberry Mascarpone Bars
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • For the crust:
  • Vegetable oil cooking spray
  • 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
  • 5 tablespoons unsalted butter, chopped into ½-inch pieces, chilled
  • ¼ cup unsweetened cocoa powder
  • ¼ packed cup dark brown sugar
  • ½ cup raspberry jam or preserves, such as Bonne Maman
  • For the filling:
  • ½ cup semisweet chocolate chips or 1 - 1 oz pouch pre-melted chocolate
  • 1 cup mascarpone, at room temperature (8 ounces)
  • 1 cup sour cream, at room temperature (8 ounces)
  • 5 large eggs, at room temperature
  • ½ cup granulated sugar
  • 1-1/2 teaspoons pure vanilla extract
  • Special equipment: One 7-by-10¾-inch nonstick metal baking pan
Instructions
  1. For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
  2. Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
  3. Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
  4. Spread the jam in an even layer over the crust using a spatula.
  5. For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Or, if using the pre-melted chocolate in the pouch, just stick the pouch in some hot water for a minute to soften.
  6. Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
  7. Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1½-by-2-inch bars using a damp knife. Serve at room temperature.
Notes

Time above does not include 7 hour set time in refrigerator. You can always substitute regular cream cheese for the mascarpone.

 

 

2 Comment on “Chocolate Raspberry Mascarpone Bars

Leave a Reply

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

Rate this recipe: