Name: Tiramisu Cheesecake
Ingredients: -DOROTHY CROSS (TMPJ72B); 2 tb Butter or margarine;melted; 1/2 ts Instant espresso powder; 1 c Vanilla-wafer crumbs; 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

Do not say: “I cannot bear this from such a man, nor should I suffer things of this kind, for he has done me a great wrong. He has accused me of many things of which I never thought. However, from someone else I will gladly suffer as much as I think I should.” Such a thought is foolish, for it does not consider the virtue of patience or the One who will reward it, but rather weighs the person and the offense committed. The man who will suffer only as much as seems good to him, who will accept suffering only from those from whom he is pleased to accept it, is not truly patient.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes, Cheese/eggs	12	Servings

INGREDIENTS

		-DOROTHY CROSS (TMPJ72B)
2	tb	Butter or margarine;melted
1/2	ts	Instant espresso powder
1	c	Vanilla-wafer crumbs
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

INSTRUCTIONS

CRUST
FILLING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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