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Tiramisu Cheesecake
Author/Submitted by:
Servings: 12
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients:
CROSS (TMPJ72B)
-----CRUST----- 2
tablespoons
Butter or margarine,
melted
1/2
teaspoon
Instant espresso powder 1
cup
Vanilla-wafer crumbs
-----FILLING----- 24
ounces
Cream cheese,
or Neufchatel cheese
8
ounces
Mascarpone cheese 1 2/3
cups
Sugar 4
Lg eggs,
Room Temp.
1
teaspoon
Vanilla extract 1
pinch
Salt 2
teaspoons
Instant espresso powder 1
tablespoon
Hot water 2
tablespoons
Brandy 1
ounce
Semisweet chocolate,
grated
2
teaspoons
Unsweetened cocoa
Directions:
Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan.
Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
Tightly cover outside bottom and sides or springform pan with heavy-duty foil. Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan. Bake 1-1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings. Reformatted by Joyce Alenskis XMXX58B
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