Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Instant espresso granules |
| 1 tablespoon | Water |
| 1 pounds | Cream cheese |
| 2 cups | Mascarpone cheese |
| ⅓ cup | Sugar |
| 1 cup | Godiva Liqueur |
| 4 larges | Eggs |
| 9 ounces | White chocolate; melted |
| \N \N | Raspberries, fresh |
| \N \N | Mint leaves |
Dissolve espresso in water and set aside. In a food processor or mixer, combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso until smooth. Add eggs one at a time, mixing well after each addition.
Stir in white chocolate and pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350-degree oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour. Remove to the refrigerator until ready to serve; garnish with fresh raspberries and mint.
NOTES : It does not say whether to preheat the water bath. I suspect one should.
Recipe By : Celeste Zeccola, Carlos Restaurant, Highland Park, Posted to EAT-L Digest 14 October 96 Date: Mon, 14 Oct 1996 22:20:47 -0700 From: Matt Crapo <olymatt@...>