Recipe By : Celeste Zeccola, Carlos Restaurant, Highland Park,
Illinois
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Godiva
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon instant espresso granules
1 tablespoon water
1 pound cream cheese
2 cups mascarpone cheese
1/3 cup sugar
1 cup Godiva Liqueur
4 large eggs
9 ounces white chocolate -- melted
raspberries, fresh
mint leaves
Dissolve espresso in water and set aside. In a food processor or mixer,
combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso
until smooth. Add eggs one at a time, mixing well after each addition.
Stir in white chocolate and pour into a 9-inch springform pan. Wrap
plastic film around the bottom and sides of the pan and bake in a water
bath in a preheated 350-degree oven for 45 minutes. Turn off oven and
let cheesecake cool in the oven for 1 hour. Remove to the refrigerator
until ready to serve; garnish with fresh raspberries and mint.
NOTES : It does not say whether to preheat the water bath. I suspect
one should.
