This recipe was submitted by Kim Reese, who got it via Meal-Master (reformatted by Joyce Alenskis). It uses cream cheese in addition to mascarpone, and has a vanilla-wafer crumb crust. Makes 12 servings.
Ingredients
- BUTTER OR MARGARINE, 2 tablespoons melted
- ESPRESSO INSTANT POWDER, 1/2 teaspoon
- VANILLA-WAFER CRUMBS, 1 cup
- CREAM CHEESE (or NEUFCHATEL CHEESE), 24 ounces, room temperature
- MASCARPONE CHEESE, 8 ounces
- SUGAR, 1-2/3 cups
- EGGS, 4 large at room temperature
- VANILLA EXTRACT, 1 teaspoon
- SALT, 1 pinch
- ESPRESSO INSTANT POWDER, 2 teaspoons
- HOT WATER, 1 tablespoon
- BRANDY, 1 tablespoon
- SEMISWEET CHOCOLATE, 1 ounce grated
- UNSWEETENED CHOCOLATE, 2 teaspoons
Directions
- Make the crust first. Preheat oven to 350 degrees.
- Butter an 8-inch 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. Keep oven on.
- Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
- Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
- Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
- Reduce speed to medium and beat in sugar, vanilla and salt.
- Add eggs, one at a time, beating just until blended after each addition.
- Pour 4 cups of 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-inch 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 and remove sides.
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