Godiva White Chocolate Cheesecake
.
Yield
16 servingsPrep
15 minCook
45 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
instant coffee, espresso
granules |
|
| 1 | tablespoon |
water
|
|
| 1 | pound |
cream cheese
|
|
| 2 | cups |
mascarpone cheese
|
*
|
| ⅓ | cup |
sugar
|
|
| 1 | cup |
liqueur
chocolate cream, eg. godiva |
*
|
| 4 | large |
eggs
|
|
| 9 | ounces |
white chocolate
melted |
|
| 1 | x |
raspberries
fresh |
*
|
| 1 | x |
mint leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
instant coffee, espresso
granules |
|
| 15 | ml |
water
|
|
| 453.6 | g |
cream cheese
|
|
| 473 | ml |
mascarpone cheese
|
*
|
| 79 | ml |
sugar
|
|
| 237 | ml |
liqueur
chocolate cream, eg. godiva |
*
|
| 4 | large |
eggs
|
|
| 260.1 | ml/g |
white chocolate
melted |
|
| 1 | x |
raspberries
fresh |
*
|
| 1 | x |
mint leaves
|
*
|
Directions
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 parchment paper around the bottom and sides of the pan and bake in a 1-inch boiling water bath in a preheated 350℉ (180℃) 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.
