This chocolate cheesecake is unique and memorable; perfect for a show-stopping end to a meal. It's made with mascarpone instead of cream cheese, and calls for gianduja chocolate, which is a sweet chocolate containing about 30% hazelnut paste. In a pinch, you can use good quality plain chocolate instead of the gianduja.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
In my quest to find an atypical chocolate cheesecake, this was perfect! I made it exactly as stated, and made it again using another high quality bittersweet chocolate rather than Gianduj. The phyllo is a wonderful change. Knocked everyone's socks off. - 07 Apr 2004 (Review from Allrecipes US | Canada)
the batter tasted really good, but it was just ok once it cooled down. maybe because i used a heart shaped springform pan, i wished i didnt have phyllo on the side. - 19 Feb 2008 (Review from Allrecipes US | Canada)
I tried this recipe scaled down to 8 servings and the results were amazing. Note that instead of a phyllo dough I made it with Graham crakers crust... Amazing! Also gets better with age! Thanks again I will be making it again! - 26 Mar 2009 (Review from Allrecipes US | Canada)