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Category: Cheesecake
Prep Time: Cook Time: Total Time:
One 7-ounce package crisp Italian-Style ladyfingers, coarsely chopped
6 tablespoons unsalted butter, melted
1 1/2 tablespoons instant espresso powder
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
1 cup marscapone cheese
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups semisweet chocolate chips
1 teaspoon cooking oil (any kind)
Boiling water
Position a rack in the lower third of the oven and preheat to 350 degrees. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.
Using a food processor, grind the ladyfingers into fine crumbs. Add a hand full of chocolate chips and grind into the ladyfingers. Add the melted butter and instant espresso and pulse until well blended. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325 degrees.
Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs one at a time, beating well after each addition. Stir in 3/4 cup chocolate chips.
Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the roasting pan for 15 minutes then transfer to rack to cool completely (don't remove from springform pan). Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small microwave safe bowl melt the remaining chocolate chips plus one teaspoon oil, stirring until smooth. Transfer the chocolate into a resealable plastic bag. Snip the corner of the bag and drizzle the chocolate over the cake.
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CHOCOLATE CHIP TIRAMISU CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
One 7-ounce package crisp Italian-Style ladyfingers, coarsely chopped
6 tablespoons unsalted butter, melted
1 1/2 tablespoons instant espresso powder
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
1 cup marscapone cheese
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups semisweet chocolate chips
1 teaspoon cooking oil (any kind)
Boiling water
Position a rack in the lower third of the oven and preheat to 350 degrees. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.
Using a food processor, grind the ladyfingers into fine crumbs. Add a hand full of chocolate chips and grind into the ladyfingers. Add the melted butter and instant espresso and pulse until well blended. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325 degrees.
Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs one at a time, beating well after each addition. Stir in 3/4 cup chocolate chips.
Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the roasting pan for 15 minutes then transfer to rack to cool completely (don't remove from springform pan). Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small microwave safe bowl melt the remaining chocolate chips plus one teaspoon oil, stirring until smooth. Transfer the chocolate into a resealable plastic bag. Snip the corner of the bag and drizzle the chocolate over the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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