Tiramisu Cheesecake
Tiramisu Cheesecake
Tiramisu Cheesecake
Tiramisu Cheesecake
Serving Size: 12
Categories: Tiramisu
Dorothy Cross
2 Tbsp Butter or Margarine ; melted
1/2 tsp Instant espresso powder
1 cup Vanilla-wafer crumbs
24 oz Cream cheese ; or Neufchatel
Cheese Room t
8 oz Mascarpone cheese
1 2/3 Cup Sugar
4 large Eggs ; Room Temp.
1 tsp Vanilla extract
1 pn Salt
2 tsp Instant espresso powder
1 Tbsp Hot water
2 Tbsp Brandy
1 oz Semisweet chocolate ; grated
2 tsp 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.
Tiramisu Cheesecake
Serving Size: 1
Categories: Cheesecakes
1 lb Oz. cream cheese ; softened
1/2 cup Sugar
1/2 tsp Vanilla
2 Eggs
2 Tbsp Brandy
12 Ladyfingers ; split
1/2 cup Strong black coffee
1 cup Thawed whipped topping
Chocolate ; shaved
Mix cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended. Stir in brandy. Arrange
ladyfingers on bottom and sides of 9-inch pie plate; drizzle with coffee.
Pour cream cheese mixture into prepared pie plate. Bake at 350 F for 40
minutes or until center is almost set. Cool. Refrigerate 3 hours or
overnight. Top with whipped topping and shaved chocolate just before
serving. Garnish, if desired. Makes 8 servings
Cayman Designs http://www.caymandesigns.com
Tiramisu Cheesecake
Serving Size: 12
Categories: Tiramisu
-Crust-
2 tablespoon Butter or margarine
Melted
1/2 teaspoon Instant espresso powder
1 cup Vanilla-wafer crumbs
-Filling-
24 ounces Cream cheese ; or Neufchatel
Cheese room
8 ounces Mascarpone cheese
1 2/3 Cup Sugar
4 large Eggs ; room temp.
1 teaspoon Vanilla extract
1 pinch Salt
2 teaspoons Instant espresso powder
1 tablespoon Hot water
2 tablespoon Brandy
1 ounce Semisweet chocolate ; grated
2 teaspoons 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. By Lloyd <[email hidden]>
Per Serving (excluding unknown items): 465 Calories; 46g Fat (89.9%
calories from fat); 7g Protein; 4g Carbohydrate; trace Dietary Fiber;
192mg Cholesterol; 532mg Sodium. Exchanges: 1 Lean Meat; 8 1/2 Fat; 0
Other Carbohydrates.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/