Recipe: Tiramisu Cheesecake

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Betsy

From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
Subject: Tiramasu Cheesecake with Mascarpone
Date: 10 Jan 1996 06:38:41

Tiramisu Cheesecake

Serving Size : 12

--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 -- room temperature
8 Ounces Mascarpone cheese
1 2/3 Cups Sugar
4 Large Eggs -- room temperature
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

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