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Yield: 1 servings
CRUST
2 tb Butter melted
1/2 ts Instant espresso powder
1 c Vanilla-wafer crumbs
FILLING
24 oz Cream cheese, or Neufchatel Cheese
8 oz Mascarpone cheese
1 2/3 c Sugar
4 lg Eggs, Room Temp.
1 ts Vanilla extract
1 pn Salt
2 ts Instant espresso powder
1 tb Hot water
2 tb Brandy
1 oz Semisweet chocolate, grated
2 ts 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
CRUST
2 tb Butter melted
1/2 ts Instant espresso powder
1 c Vanilla-wafer crumbs
FILLING
24 oz Cream cheese, or Neufchatel Cheese
8 oz Mascarpone cheese
1 2/3 c Sugar
4 lg Eggs, Room Temp.
1 ts Vanilla extract
1 pn Salt
2 ts Instant espresso powder
1 tb Hot water
2 tb Brandy
1 oz Semisweet chocolate, grated
2 ts 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
