Title: Tiramisu Cheesecake
Categories: Cake Cheese
Yield: 12 Servings
| CRUST |
| 2 | tb | Butter or margarine;melted |
| 1/2 | ts | Instant espresso powder |
| 1 | c | Vanilla-wafer crumbs |
| FILLING |
| 24 | oz | Cream cheese; or Neufchatel cheese Room t |
| 8 | oz | Mascarpone cheese |
| 1 2/3 | c | Sugar |
| 4 | | Lg eggs; Room Temp. |
| 1 | ts | Vanilla extract |
| 1 | pn | Salt |
| 2 | ts | Instant espresso powder |
| 1 | tb | Hot water |
| 2 | tb | Brandy |
| 1 | oz | Semisweet chocolate;grated |
| 2 | ts | Unsweetened cocoa |
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