| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
8, Preparation, Time :0:00 |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Instant espresso granules |
| 1 |
tb |
Water |
| 1 |
lb |
Cream cheese |
| 2 |
c |
Mascarpone cheese |
| 1/3 |
c |
Sugar |
| 1 |
c |
Godiva Liqueur |
| 4 |
lg |
Eggs |
| 9 |
oz |
White chocolate; melted |
|
|
Raspberries, fresh |
|
|
Mint leaves |
INSTRUCTIONS
Dissolve espresso in water and set aside. In a food processor or mixer,
combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso
until smooth. Add eggs one at a time, mixing well after each addition.
Stir in white chocolate and pour into a 9-inch springform pan. Wrap
plastic film around the bottom and sides of the pan and bake in a water
bath in a preheated 350-degree oven for 45 minutes. Turn off oven and let
cheesecake cool in the oven for 1 hour. Remove to the refrigerator until
ready to serve; garnish with fresh raspberries and mint.
NOTES : It does not say whether to preheat the water bath. I suspect one
should.
Recipe By : Celeste Zeccola, Carlos Restaurant, Highland Park,
Posted to EAT-L Digest 14 October 96
Date: Mon, 14 Oct 1996 22:20:47 -0700
From: Matt Crapo <olymatt@IX.NETCOM.COM>
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