Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 15-18 minutes. Let cool completely.
In a heatproof bowl set over a simmering pot of water (double boiler), combine Cream Cheese, Granulated Sugar, and Mascarpone Cheese (Filling). Heat gently, stirring constantly, until smooth and melted.
Remove from heat and whisk in Egg Yolks one at a time, ensuring each is fully incorporated.
Stir in Vanilla Bean Paste, chopped Valrhona Guanaja Chocolate, Cocoa Powder, and Kirsch (Filling).
Pour filling over cooled crust.
Bake in a water bath for 80-90 minutes, or until the center is just slightly set. (Wrap the bottom of the springform pan tightly in aluminum foil before placing in the water bath).
Let cool completely in the oven with the door ajar, then refrigerate for at least 24 hours.
For the Chocolate Glaze, heat Heavy Cream and Glucose Syrup in a saucepan until simmering.
Pour hot cream over chopped Valrhona Guanaja Chocolate (Chocolate Glaze). Let sit for 1 minute, then stir until smooth.
Pour glaze over chilled cheesecake and spread evenly.
Refrigerate for another 30 minutes to set glaze before serving.
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 15-18 minutes. Let cool completely.
In a heatproof bowl set over a simmering pot of water (double boiler), combine Cream Cheese, Granulated Sugar, and Mascarpone Cheese (Filling). Heat gently, stirring constantly, until smooth and melted.
Remove from heat and whisk in Egg Yolks one at a time, ensuring each is fully incorporated.
Stir in Vanilla Bean Paste, chopped Valrhona Guanaja Chocolate, Cocoa Powder, and Kirsch (Filling).
Pour filling over cooled crust.
Bake in a water bath for 80-90 minutes, or until the center is just slightly set. (Wrap the bottom of the springform pan tightly in aluminum foil before placing in the water bath).
Let cool completely in the oven with the door ajar, then refrigerate for at least 24 hours.
For the Chocolate Glaze, heat Heavy Cream and Glucose Syrup in a saucepan until simmering.
Pour hot cream over chopped Valrhona Guanaja Chocolate (Chocolate Glaze). Let sit for 1 minute, then stir until smooth.
Pour glaze over chilled cheesecake and spread evenly.
Refrigerate for another 30 minutes to set glaze before serving.
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