Cheese cake. The guilty pleasure of many and dessert of choice for any family occasion. But with so many varieties and choices it’s hard to find the “perfect” cheesecake. Take a gander at this Tiramisu Cheesecake to see if it fits the bill.
Recipe provided by Wisconsin Milk Marketing Board, Inc.
CRUST:
1 1/2 cups biscotti cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon instant espresso granules
Filling:
3 cups (12 oz) ricotta cheese
1 cup (4 oz) mascarpone cheese
1 tablespoon instant espresso granules
1 cup sugar
1/4 cup flour
4 eggs
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract
1 1/2 cups mini-chocolate chips
Cocoa powder for dusting
Chocolate-covered coffee beans
INSTRUCTIONS:
1 1/2 cups biscotti cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon instant espresso granules
Filling:
3 cups (12 oz) ricotta cheese
1 cup (4 oz) mascarpone cheese
1 tablespoon instant espresso granules
1 cup sugar
1/4 cup flour
4 eggs
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract
1 1/2 cups mini-chocolate chips
Cocoa powder for dusting
Chocolate-covered coffee beans
INSTRUCTIONS:
- Preheat oven to 350°.
- Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
- Beat together Ricotta cheese, Mascarpone cheese, espresso granules,
sugar and flour. In another bowl, combine eggs, brandy and vanilla.
- Add to cheese mixture and blend thoroughly. Fold in chocolate chips.
- Pour batter into prepared crust and bake at for 1 hour and 15 minutes (top will be slightly loose).
- Turn off oven and let cake cool in oven for 30 minutes. Remove from oven; cool completely.
- Refrigerate overnight.
- Remove sides from springform pan and sprinkle cake with cocoa powder, if desired. Garnish with coffee beans before serving.
This is simply gorgeous!!!!! :-p
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