Chocolate Mascarpone Cheesecake (Eggless & No Bake) for my Blog 1st Anniversary

I can’t believe it’s a year since I have been blogging. On this wonderful day of my blog anniversary I would like to thank all my fellow bloggers, followers, friends  and each one of you who has taken time to visit my space and encourage me to reach this milestone. Thank you  for all your kind support you have given  me and I hope to continue to get more.

 

I made my own mascarpone   at home to make this delicious desserts, infact I have made this several times and  my daughter loves it so much.  This time I thought of setting them in  a nice glasses rather than a  8” round shape. Its so simple and easy to make too.

 

I have topped  with chocolate  ganache, you can do the way you like.

 

Recipe adapted from Divinetaste.com

 

Ingredients:

For the base:
125 gm  digestive biscuits
1 tbsp cocoa powder
60 gm butter at room temperature

For the cake filling:

5 tbsp agar agar
1 cup water
2 cups mascarpone cheese
1 cup icing sugar or confectioners sugar
¾  cup thick yogurt
1 tbsp pure vanilla extract
1 ½ cup  semi sweet chocolate chips + 2 tbsp butter

 

Method:

Prepare the base:

Place the biscuits in a zip loc pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder.

Put the biscuit powder in a mixing bowl, add the cocoa powder and the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.

Press this mixture over  the base of  the glass  or 8” spring form pan.

Refrigerate for half an hour or place in the deep freezer for 10 min.

Prepare the filling:

If the agar agar is in bars, process it into flakes in a blender. Place the china grass in a bowl of water (1 cup) and allow it to soak while you prepare the other ingredients for the filling.

In a large bowl, with a wire whisk or a hand blender, beat the mascarpone, sugar & yogurt until smooth and creamy. Stir in the vanilla, mix well and keep aside.

Melt the chocolate with the butter in a double boiler. Allow to cool slightly and then slowly stir it into the mascarpone mixture and mix well.

Place the agar agar  with the water and allow it to melt, stirring all the while, over a low flame. Once it melts completely pour it over a strainer into the cheese-chocolate mixture, stirring the cheese mixture all the while. It is important to keep stirring the cheese mixture as china grass sets very fast and we need to prevent the formation of tiny lumps.

Immediately pour the prepared mixture into the prepared crust.

Allow to set in the refrigerator for 3 to 4 hours before serving.

Garnish with grated chocolate if desired.

Latha