Tiramisu Cheesecake

Recipe by Gayle McGowan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the crust first. Preheat oven to 350 degrees.
  • Butter an 8-inch springform pan.
  • Stir 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 of springform pan with heavy-duty foil.
  • Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
  • Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
  • Reduce speed to medium and beat in sugar, vanilla and salt.
  • Add eggs, one at a time, beating just until blended after each addition.
  • Pour 4 cups of 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-inch 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 and remove sides.
  • Sprinkle Unsweetened Chocolate over top of cheesecake. (I use a sifter to do this).
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