| 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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