Mascarpone and Espresso (Tiramisu) Cheesecake
Provided at the special request of osuptygal for her birthday, here is my *favorite* cheesecake recipe. The marscapone cheese adds a wonderful light variation to the traditional tangy cheesecake flavor and, even better, this cheesecake can be baked without immersing it in the traditional water bath!
I should note that I have *never* given this recipe out, even at the special request of a friend who, ah, dropped a sizeable piece of it on my kitchen floor once. Somebody should feel honored! ;)
Cheesecake pictured here with a topping of strawberry puree and shaved Espresso Truffle Bar from Seattle Chocolate Company
Crust:
3 packages lady fingers (as packages vary in size, you'll need about 40 to 50 ladyfingers).
1/2 stick unsalted butter, melted
2 tablespoons Kahlua (or, if you prefer non-alcoholic, you can use espresso)
Filling:
1/4 cup Kahlua
3 (8 oz) bricks cream cheese
1 (8 oz) container mascarpone cheese
1 cup sugar
2 eggs
4 tbsp all-purpose flour
Preheat oven to 350 degrees. Place a pan of water on the bottom rack of the oven.
Crush the lady fingers into crumbs (I do this by putting them in a plastic Ziploc bag and then kneading the bag until they are crushed. Mix the butter and 2 tablespoons Kahlua with the crumbs, then press into a 9 inch springform pan.
Using a stand mixer or electric mixer, cream together cream cheese, mascarpone cheese, sugar, and Kahlua until smooth. Add the eggs and flour, then mix slowly until just smooth.
Pour the cheesecake batter into the crust and bake for 45 minutes or until just set, then open the oven door, turn off the oven, and let the cake cool in the oven. After the cheesecake has cooled to room temperature, refrigerate until well chilled (preferably overnight).
Topping/Garnish:
I usually top this by shaving my favorite chocolate bar -- the Seattle Chocolate Company Espresso Truffle Bar -- over the top. (You can find these at Target). However, you can, of course, top this with anything you like (or just leave it alone). It's particularly nice with Raspberry Coulis (a great recipe for this using Lindemans Framboise can be found in the Young's Double Chocolate Stout Trifle Recipe) or with fresh strawberry slices.
I should note that I have *never* given this recipe out, even at the special request of a friend who, ah, dropped a sizeable piece of it on my kitchen floor once. Somebody should feel honored! ;)
Cheesecake pictured here with a topping of strawberry puree and shaved Espresso Truffle Bar from Seattle Chocolate Company
Crust:
3 packages lady fingers (as packages vary in size, you'll need about 40 to 50 ladyfingers).
1/2 stick unsalted butter, melted
2 tablespoons Kahlua (or, if you prefer non-alcoholic, you can use espresso)
Filling:
1/4 cup Kahlua
3 (8 oz) bricks cream cheese
1 (8 oz) container mascarpone cheese
1 cup sugar
2 eggs
4 tbsp all-purpose flour
Preheat oven to 350 degrees. Place a pan of water on the bottom rack of the oven.
Crush the lady fingers into crumbs (I do this by putting them in a plastic Ziploc bag and then kneading the bag until they are crushed. Mix the butter and 2 tablespoons Kahlua with the crumbs, then press into a 9 inch springform pan.
Using a stand mixer or electric mixer, cream together cream cheese, mascarpone cheese, sugar, and Kahlua until smooth. Add the eggs and flour, then mix slowly until just smooth.
Pour the cheesecake batter into the crust and bake for 45 minutes or until just set, then open the oven door, turn off the oven, and let the cake cool in the oven. After the cheesecake has cooled to room temperature, refrigerate until well chilled (preferably overnight).
Topping/Garnish:
I usually top this by shaving my favorite chocolate bar -- the Seattle Chocolate Company Espresso Truffle Bar -- over the top. (You can find these at Target). However, you can, of course, top this with anything you like (or just leave it alone). It's particularly nice with Raspberry Coulis (a great recipe for this using Lindemans Framboise can be found in the Young's Double Chocolate Stout Trifle Recipe) or with fresh strawberry slices.