From the kitchen of Eshna
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Good for parties/potlucks|
2 tablespoons melted butter
1/2 tablespoon espresso instant powder
1 cup vanilla wafer crumbs
24 ounces cream cheese
8 ounces mascarpone cheese
2 cups sugar
1 teaspoon vanilla extract
1 pinch salt
2 teaspoons espresso instant powder
1 tablespoon hot water
1 tablespoon Brandy
1 ounce grated semi-sweet chocolate
2 teaspoons unsweetened cocoa
Preheat oven to 350 degrees.
Butter an 8-inch spring form 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 spring form pan with heavy-duty foil.
Make the filling by beating 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 spring form 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.
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