*  Exported from  MasterCook Mac  *
 
                            Tiramisu Cheesecake
 
 Recipe By     : Jason McDonald <jmcdonald@voyageur.ca>
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -DOROTHY CROSS   (TMPJ72B)
                         CRUST:
    2      tb            Butter or margarine;melted
      1/2  ts            Instant espresso powder
    1      c             Vanilla-wafer crumbs
                         FILLING:
   24      oz            Cream cheese or Neufchatel cheese  -- Room t
    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. Makes
   12 servings. Reformatted by Joyce Alenskis XMXX58B
  
                    
 
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