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Add a photoServings: 1
Ingredients
- 1 Tbsp. Instant espresso granules
- 1 Tbsp. Water
- 1 lb Cream cheese
- 2 c. Mascarpone cheese
- 1/3 c. Sugar
- 1 c. Godiva Liqueur
- 4 lrg Large eggs
- 9 ounce White chocolate, melted Raspberries, fresh Mint leaves
Directions
- Dissolve espresso in water and set aside. In a food processor or possibly mixer, combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso till smooth. Add in Large 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 min. Turn off oven and let cheesecake cold in the oven for 1 hour. Remove to the refrigerator till ready to serve; garnish with fresh raspberries and mint.
- NOTES : It does not say whether to preheat the water bath. I suspect one should.
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