Yield: 1 Servings
|1 tablespoon||Instant espresso granules|
|1 pounds||Cream cheese|
|2 cups||Mascarpone cheese|
|1 cup||Godiva Liqueur|
|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@...>