Tiramisu cheesecake

 
                            TIRAMISU CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Cheese/Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -DOROTHY CROSS   (TMPJ72B)
                         -----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       t            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
  
 
 
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