For the Chocolate-Pecan Crumb Crust
- 2ouncesmexican chocolate(such as Ibarra)
- 2ouncessemisweet chocolate
- 10graham crackers
- 1cuppecan halves
- 3tablespoonsbrown sugar
- 4tablespoonsunsalted butter
For the Mascarpone Filling
- 1tablespoonunflavored gelatin
- 1/4cup coldwater
- 1 1/2lbsmascarpone cheese
- 24ouncescream cheese, softened
- 1cupgranulated sugar
- 2tablespoonslemon juice
- 1 1/2tablespoonsvanilla extract
- 1 1/2cupscream
- For the Crust:.
- Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
- Chop chocolate and drop through feed tube of a running food processor or blender.
- Add graham crackers and pecans and process until they are fine crumbs.
- Pour crumbs into a 10- or 12-inch diameter springform pan.
- Stir in cinnamon and brown sugar.
- Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together.
- Use your knuckles to press up the sides, then press over bottom of pan.
- Bake 10 minutes.
- For the Filling:.
- Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes.
- To keep gelatine liquefied, set bowl in a larger bowl of hot water.
- Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy.
- Gradually pour in sugar while continuing to beat.
- At medium speed, beat in lemon juice and vanilla extract.
- Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
- In a cold bowl and with cold beaters, whip cream to stiff peaks.
- Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream.
- Then fold remaining cream into the cheese base.
- Pour into cooled crust.
- Cover well with plastic wrap and chill at least 4 hours.
- Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake.
- Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
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