I’m embarrassed to admit that I haven’t baked along with my TWD group since last November. Time has just flown by since then and I’ve been so busy with traveling and other opportunities in the kitchen, that I let TWD slide by.
However, I’m back this week with these adorable heart-shaped Chocolate Mascarpone Cheesecakes. Since C and I are eating healthier these days (and I’m back on my Weight Watchers kick!), there was no reason for us to have a regular-sized cheesecake staring us in the face all week. So, for a little Valentine’s weekend dessert, I halved Dorie’s recipe and baked up two mini cheesecakes that tasted just as amazing as the larger one. The only step I wasn’t fond of was coating the cheesecakes with crumbs after they came out of the oven. It was messy and the crumbs didn’t stick like I had hoped. The flavor, though, was out of this world! The cake was smooth, creamy and super chocolatey, with a tangy bite at the end.
Lesson learned – the next time I bake this cheesecake (and there will be a next time!), I’ll coat the pan with crumbs before I add the filling!
Chocolate Mascarpone Cheesecake (pgs. 256-258)
Source: Baking With Julia by Dorie Greenspan