Skip to content

Beta This app is in Beta Testing

Tiramisu -Cheesecake

No ratings yet
Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 1 tb Hot water
  2. 4 Lg eggs; room temp.
  3. 1 pn Salt
  4. 24 oz Cream cheese or neufchatel cheese room t
  5. 1 oz Semisweet chocolate; grated
  6. 1 c Vanilla-wafer crumbs filling- -- ¥
  7. Cheesecake
  8. 1/2 ts Instant espresso powder
  9. 2 tb Brandy
  10. 2 tb Butter or margarine; melted
  11. 2 ts Instant espresso powder
  12. 2 ts Unsweetened cocoa
  13. 1 2/3 c Sugar
  14. 1 ts Vanilla extract
  15. 8 oz Mascarpone cheese
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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

Plating

Cookware for this recipe

  • Roasting tin
  • Cake tin
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Blender
  • Chef's knife
  • Grater
  • Wooden spoon
  • Spatula
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.macropolis.org (http://www.macropolis.org/cheeseca/CHEESECA.TXT), file Recipes/www.macropolis.org/cheeseca/CHEESECA.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.