Ingredients Jump to Instructions ↓

  1. -DOROTHY CROSS (TMPJ72B) --CRUST-- 2 tb Butter or margarine;melted

  2. 1/2 ts Instant espresso powder

  3. 1 c Vanilla-wafer crumbs

  4. --FILLING-- 24 oz Cream cheese;

  5. -or Neufchatel cheese Room t 8 oz Mascarpone cheese

  6. 1 2/3 c Sugar

  7. 4 Lg eggs; Room Temp.

  8. 1 ts Vanilla extract

  9. 1 pn Salt

  10. 2 ts Instant espresso powder

  11. 1 tb Hot water

  12. 2 tb Brandy

  13. 1 oz Semisweet chocolate;grated

  14. 2 ts Unsweetened cocoa

  15. 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

  16. 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,

  17. 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth,

  18. 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

  19. 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

  20. 1" up side of springform pan. Bake

  21. 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

  22. 12 servings. Reformatted by Joyce Alenskis XMXX


Send feedback