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Fresh & Cream Cheese

Mascarpone Cheesecake Tart with Choc Cookie Crust


  • 250g South Cape Mascarpone
  • 400g choc-chip cookies
  • 100g unsalted butter, melted and cooled
  • 2 teaspoons gelatine
  • 2 tablespoons water
  • 2 tablespoons caster sugar
  • 2 tablespoons Frangelico hazelnut liqueur or Cointreau
  • ½ cup cream
  • ¼ cup milk or dark choc bits
  • whipped cream, for serving


Break cookies into the bowl of a food processor and blend until fine crumbs form. Add cooled butter and blend briefly until combined. Press mixture onto the base and sides of a 35cm x 13cm loose base rectangular tart tin and refrigerate until firm. Meanwhile, sprinkle gelatine over cold water and heat on medium in Microwave for 30 seconds until clear. Mix in sugar and liqueur. Allow to cool slightly. Lightly whisk mascarpone and cream together until smooth and whisk in gelatine mixture. Pour into chilled tart case and refrigerate until set. Melt choc bits in Microwave or double boiler, cool slightly and drizzle decoratively over tart. Refrigerate until chocolate has set. Cut into slices and serve with whipped cream.

Mascarpone Cheesecake Tart with Choc Cookie Crust

Preparation time:
30 minutes (plus 1 hour refrigeration)

Cooking time:
5 minutes


Products used:
South Cape Mascarpone

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