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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
3/4 c. chocolate cookie crumbs
2 T. butter, melted
6 ladyfingers, split lengthwise
2 tsp. instant espresso
2 T. dark rum
2 8-oz. pkg. cream cheese, softened
1 c. mascarpone cheese
1 c. granulated sugar
1 T. cornstarch
1 tsp. vanilla extract
3 eggs
1 c. sour cream
unsweetened cocoa powder
powdered sugar
Preheat oven to 350F.
In a large bowl, combine graham cracker crumbs and melted butter with a fork and mix well; press into bottom of a 9-inch spring-form pan.
Cut ladyfingers in half crosswise; line side of pan with pieces, placing uncut sides out and rounded ends up.
In another small bowl, dissolve coffee powder in rum; set aside.
In medium bowl, combine cream cheese and mascarpone cheese; beat with electric mixer on medium speed until combined.
Slowly add sugar, beating until smooth; beat in cornstarch and vanilla.
Add eggs all at once; beat on low speed just until combined.
Stir in coffee mixture and spread evenly in baking pan; place on rimmed baking sheet.
Bake at 350F for 45 minutes, or until center appears nearly set.
Immediately stir sour cream; spread over warm cheesecake to within about 1 inch of edge.
Cool on wire rack for 15 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
To serve, sift cocoa powder and powdered sugar onto dessert plates.
Arrange cheesecake wedges on plates.
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CHEESECAKE - TIRAMISU
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
3/4 c. chocolate cookie crumbs
2 T. butter, melted
6 ladyfingers, split lengthwise
2 tsp. instant espresso
2 T. dark rum
2 8-oz. pkg. cream cheese, softened
1 c. mascarpone cheese
1 c. granulated sugar
1 T. cornstarch
1 tsp. vanilla extract
3 eggs
1 c. sour cream
unsweetened cocoa powder
powdered sugar
Preheat oven to 350F.
In a large bowl, combine graham cracker crumbs and melted butter with a fork and mix well; press into bottom of a 9-inch spring-form pan.
Cut ladyfingers in half crosswise; line side of pan with pieces, placing uncut sides out and rounded ends up.
In another small bowl, dissolve coffee powder in rum; set aside.
In medium bowl, combine cream cheese and mascarpone cheese; beat with electric mixer on medium speed until combined.
Slowly add sugar, beating until smooth; beat in cornstarch and vanilla.
Add eggs all at once; beat on low speed just until combined.
Stir in coffee mixture and spread evenly in baking pan; place on rimmed baking sheet.
Bake at 350F for 45 minutes, or until center appears nearly set.
Immediately stir sour cream; spread over warm cheesecake to within about 1 inch of edge.
Cool on wire rack for 15 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
To serve, sift cocoa powder and powdered sugar onto dessert plates.
Arrange cheesecake wedges on plates.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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