Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Tiramisu Cheesecake




Source of Recipe


Debbie






List of Ingredients



• CRUST:
  
• 2 T butter, melted
  
• 1/2 tsp instant espresso powder
  
• 1 cup vanilla wafer crumbs
  
• FILLING:
  
• 3 pkgs (8 oz each) cream cheese, at room temperature
  
• 8 oz mascarpone cheese
  
• 1 2/3 cups sugar
  
• 1 tsp vanilla extract
  
• pinch of salt
  
• 4 large eggs, at room temperature
  
• 2 tsp instant espresso powder
  
• 1 T hot water
  
• 2 T brandy
  
• 1 square (1 oz) semisweet chocolate, grated
  
• 2 tsp unsweetened cocoa
  






Instructions



1. CRUST: Preheat oven to 350 degrees. Butter a 9" springform pan. Stir 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.
   
2. 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.
   
3. 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. Bake 1 1/4 hours or until center is just set.
   
4. Cool completely. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and release from springform pan. Sprinkle top of cake lightly with cocoa. Garnish with shaved chocolate and/or whipped cream.
   






Final Comments


Makes 12 servings.