Recipe: Tiramisu Cheesecake

TIRAMISU CHEESECAKE

FOR THE CRUST:
2 tablespoons melted butter
1/2 teaspoon espresso coffee powder
1 cup graham cracker crumbs
FOR THE FILLING:
4 pkg (8 oz each) cream cheese, softened
1 2/3 cups granulated sugar
1 teaspoon vanilla extract
pinch salt
4 large eggs
2 teaspoons espresso coffee powder
1 tablespoon hot water
2 tablespoons brandy
1 ounce grated semisweet chocolate (about 1/4 cup)

Preheat oven to 350 degrees F.

Mix crust ingredients together. Pat into a 10-inch springform pan.

Bake at 350 degrees F for 10 minutes. Set aside to cool.

Lower oven temperature to 300 degrees F. Wrap two sheets of heavy duty aluminum foil around the outside of the pan; set aside.

Beat cream cheese, sugar, vanilla and salt together for 4 minutes. Add eggs one at a time. Do not overmix. Divide the mixture into two bowls; set aside.

In another small bowl, dissolve espresso powder in the hot water. Add the brandy. Stir into one of the bowls of cream cheese mixture. Stir in the grated chocolate.

Pour the plain cream cheese mixture into the springform pan. Pour the cream cheese mixture with espresso, brandy and chocolate into the springform pan on top of the plain mixture. Spread evenly over the top.

Place springform pan in a roasting pan. Fill roasting pan with water halfway up the sides of the springform pan.

Place in 300 degree F oven and bake for 2 hours or until set. Remove from oven and cool to room temperature. Refrigerate overnight.

TO SERVE:
Remove foil, then sides of pan. Slice and serve.

Servings: 12
From: Chef Patti Torrens of Mallard's Restaurant
Source: The Sacramento Bee, September 16, 1998