Tiramisu Cheesecake Recipe #315225
The yummiest thing you ever put in your mouth!!
2¼ hours | 45 min prep
SERVES 12 , 1 cheesecake
- 2 tablespoons butter, melted (or margerine)
- 1/2 teaspoon instant espresso powder
- 1 cup vanilla wafer crumbs
- 24 ounces cream cheese (room temperature)
- 8 ounces mascarpone cheese
- 1 2/3 cups sugar
- 4 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 teaspoons instant espresso powder
- 1 tablespoon hot water
- 1 tablespoon brandy
- 1 ounce semisweet chocolate (grated)
- 2 teaspoons unsweetened chocolate
- 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.
- Sprinkle Unsweetened Chocolate over top of cheesecake. (I use a sifter to do this).
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5 stars