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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 tbsp. instant espresso granules
1 tbsp. water
1 lb. cream cheese
2 cups mascarpone cheese
1/3 cup sugar
1 cup Godiva Liqueur
4 eggs
9 oz. white chocolate, melted
Fresh raspberries
Mint leaves
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Directions:
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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°F 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.
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It does not say whether to preheat the water bath. I suspect one should
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