- 12
- 20 mins
- 105 mins
Ingredients
- Crust:
- 2 tablespoons butter, melted
- 1/2 teaspoon instant espresso powder
- 1 cup vanilla wafer crumbs
- Filling:
- 24 ounces cream cheese
- 8 ounces Mascarpone cheese
- 1-2/3 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 teaspoons instant espresso powder
- 1 tablespoon hot water
- 2 tablespoons brandy
- 1 ounce semisweet chocolate, grated
- 2 teaspoons unsweetened cocoa
Preparation
Step 1
Crust:
1. Preheat oven to 350 degrees F.
2. Butter an 8" springform pan.
3. Stir butter and espresso powder in a small bowl until combined.
4.Stir in crumbs until crumbs are evenly moistened.
5. Pat evenly over bottom of prepared pan.
6. Bake 10 minutes.
7. Cool on wire rack.
8. Keep oven on.
9. Tightly cover outside bottom and sides of springform pan with aluminum foil.
Filling:
10. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy; about 2 minutes.
11. Gradually beat in sugar, scraping down the sides of the bowl until completely smooth, about 3 minutes.
12. Reduce speed to medium and beat in vanilla and salt.
13. Add eggs, one at a time, beating just until blended after each addition.
14. Pour 4 cups filling over crust in prepared pan and place in large roasting pan.
15. Dissolve espresso in hot water.
16. Fold into remaining filling with brandy and grated chocolate.
17. Spoon mixture evenly over filling in pan; smooth top with spatula.
18. Place pan on oven rack.
19. Pour enough hot water into roasting pan to come 1" up side of spring form pan.
20. Bake 1-1/4 hours or until center is just set.
21. Remove cheesecake from water bath.
22. Cool completely on wire rack; remove foil.
23. Cover and refrigerate overnight.