Tiramisu Cheesecake

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    Cheese cake. The guilty pleasure of many and dessert of choice for any family occasion. But with so many varieties and choices it?s hard to find the ?perfect? cheesecake. Take a gander at this Tiramisu Cheesecake to see if it fits the bill.

    Recipe provided by Wisconsin Milk Marketing Board, Inc.

    Tiramisu Cheesecake

    CRUST:
    1 1/2 cups biscotti cookie crumbs
    3 tablespoons unsalted butter, melted
    1 teaspoon instant espresso granules

    Filling:
    3 cups (12 oz) ricotta cheese
    1 cup (4 oz) mascarpone cheese
    1 tablespoon instant espresso granules
    1 cup sugar
    1/4 cup flour
    4 eggs
    1 tablespoon brandy, optional
    1 teaspoon pure vanilla extract
    1 1/2 cups mini-chocolate chips
    Cocoa powder for dusting
    Chocolate-covered coffee beans

    INSTRUCTIONS:

  • Preheat oven to 350°.
  • Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
  • Beat together Ricotta cheese, Mascarpone cheese, espresso granules, sugar and flour. In another bowl, combine eggs, brandy and vanilla.
  • Add to cheese mixture and blend thoroughly. Flid in chocliate chips.
  • Pour batter into prepared crust and bake at for 1 hour and 15 minutes (top will be slightly loose).
  • Turn off oven and let cake coli in oven for 30 minutes. Remove from oven; coli completely.
  • Refrigerate overnight.
  • Remove sides from springform pan and sprinkle cake with cocoa powder, if desired. Garnish with coffee beans before serving.

    • Tiramisu cheesecake photo: (Photo by ©2010 Wisconsin Milk Marketing Board, Inc.)

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