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      RECIPE TITLE " Italian-Chocolate with Chili Pepper and Mascarpone Cheesecake" recipe courtesy of iGourmet Specialty Recipes

    yields Serves 10 time ---- difficultymoderate

      RECIPE INGREDIENTS

    56 grams Venchi Flavored Chocolate bars in the Peperoncino (Italian Chili Pepper) Flavor
    2 oz Callebaut Bittersweet Baking Chocolate
    10 Double graham crackers
    1 c Fellamasa whole almonds
    2 ts Mulling Spice
    3 tb Golden Baker's sugar
    1/4 c Beurremont 83% butter
    Filling:
    1 tb Gelatin
    1/4 c Cold water
    1 1/2 lb Mascarpone cheese
    24 ounces Fromage Blanc Three 8 oz packages;
    -softened
    1 c Sugar
    2 tb Lemon juice
    2 tb Vanilla extract
    1 1/2 c Cream

      RECIPE METHOD

    Crust: Preheat oven to 400 degrees. Chop Venchi flavored and semi-sweet chocolates. In food processor, place chopped chocolates, graham crackers and almonds. Process until fine crumbs. Pour crumb mixture into springform pan and add melted butter, mulling spice and golden baker's 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 fromage blanc 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.


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