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YIELD
16 servingsPREP
15 minCOOK
45 minREADY
2 hrsIngredients
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.
Comments
Sorry to hear the cheesecake didn't turn out well. Did you let the cheesecake chill in the refrigerator at least 5 to 6 hours or overnight even better; when we make cheesecake, if we don't allow it to sit long enough, it definitely comes out soupy.
Also the water bath should be boiling water, just edited the recipe. If you feel the cheesecake is too soupy, let bake in the oven for longer time until it almost sets.
did I read this recipe correct? Bake the cheesecake with a plastic film on it in the oven? Doesn't that melt in the oven? How can that be. I have made tons of cheesecakes before and I have never heard of this technique.
That is a good point, plastic film doesn't sound right. I think parchment paper is more proper.