Crust:
2 oz Mexican chocolate
2 oz Semi-sweet chocolate
10 Double graham crackers
1 c Toasted whole almonds
2 ts Ground cinnamon
3 tb Brown sugar
1/4 c Unsalted butter
Filling:
1 tb Gelatin
1/4 c Cold water
1 1/2 lb Mascarpone cheese
1 1/2 lb Cream cheese
Three 8 oz packages;
-softened
1 c Sugar
2 tb Lemon juice
2 tb Vanilla extract
1 1/2 c Cream
Crust: Preheat oven to 400 degrees. Chop Mexican and
semi-sweet chocolates. In food processor, place chopped
chocolates, graham crackers and pecans. Process until fine
crumbs. Pour crumb mixture into springform pan and add
melted butter, cinnamon and brown sugar. Mix together in
pan. Press crumb mixture over bottom and up sides of pan.
Bake 10 minutes. Cool. Set aside.
Filling: Dissolve gelatin in water. Set aside to soften
for 5 minutes. Beat mascarpone and cream cheese on high
speed with electric mixer until fluffy. Slowly pour in
sugar while continuing to beat. Beat in lemon juice and
vanilla on medium speed. Quickly fold gelatin mixture into
cheese mixture. Whip cream to stiff peaks. Fold a scoop of
whipped cream into cheese mixture. Then fold in remaining
whipped cream. Pour into cooled crust. Cover with plastic
wrap. Chill 4 hours. Cut into wedges.
DESSERT SHOW SHOW#DS3220
