*  Exported from  MasterCook Mac  *

                          Tiramisu Cheesecake

Recipe By     : Jason McDonald <[email protected]>
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Crust:
  2      tb            Butter; melted
    1/2  ts            Instant espresso powder
  1      c             Vanilla-wafer crumbs
                       Filling:
 24      oz            Cream cheese -- room temperature
  8      oz            Mascarpone cheese
  1 2/3  c             Sugar
  4      Lg            Eggs -- room temperature
  1      ts            Vanilla extract
  1      pn            Salt
  2      ts            Instant espresso powder
  1      tb            Water -- hot
  2      tb            Brandy
  1      oz            Semisweet chocolate -- grated
  2      ts            Unsweetened cocoa

Crust:

Preheat oven to 350°F. Butter an 8" 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.

Yield: 12 Servings

Posted by: Dorothy Cross (TMPJ72B)

Reformatted by: Joyce Alenskis (XMXX58B)


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