Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter or margarine - melted

  2. 1/2 teaspoon 2 1/2ml Instant espresso powder

  3. 1 cup 146g / 5.1oz Vanilla-wafer crumbs Filling

  4. 24 oz 681g Cream cheese or Neufchatel

  5. 8 oz 227g Mascarpone cheese

  6. 1 2/3 cups 329g / 11oz Sugar

  7. 4 cups 792g / 27oz Eggs - room temp (large)

  8. 1 teaspoon 5ml Vanilla extract

  9. 1 Salt

  10. 2 teaspoons 10ml Instant espresso powder

  11. 1 tablespoon 15ml Hot water

  12. 2 tablespoons 30ml Brandy

  13. 1 oz 28g Semisweet chocolate - grated

  14. 2 teaspoons 10ml Unsweetened cocoa

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Crust: Preheat oven to 350F. 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.


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