1 tb Instant espresso granules
1 tb Water
1 lb Cream cheese
2 c Mascarpone cheese
1/3 c Sugar
1 c Godiva Liqueur
4 lg Eggs
9 oz White chocolate; melted
Raspberries, fresh
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.
Yields
1 Servings