I've recently discovered the deliciousness of cheesecake. So this weekend, with the craving full on me, I decided to make one. A few weeks ago we'd had a fantastic mascarpone cheesecake at Crush. Since I have such a love affair with mascarpone anyway, I decided to go that route. This recipe isn't quite perfect, I've still got a few kinks to work out. Despite that, it's quite tasty!Ingredients
8 oz mascarpone
8 oz cream cheese
1/2 c sugar
2 eggs
2 T brandy
12 ladyfingers, crushed
2 T melted butter
1 T espresso
2 T sugar
2 T cocoa powder
Chocolate shavings
Take the cheeses out of the fridge so that the can warm to room temperature. Meanwhile, mix the ladyfingers with the butter, espresso, sugar, and cocoa powder. Take this mixture and press it firmly into the bottom of a 6-inch springform pan. Bake at 350 for 10 minutes and cool thoroughly.
Meanwhile, whip the cheeses and sugar together until smooth. Add in the port and egg yolks, reserving the whites. Whip the egg whites and fold into the cheese mixture. Pour into the pan and bake at 350 until done, roughly 1 hour. Turn off the oven and open the door slightly. Allow the cheesecake to cool in the oven for another hour. Once it has cooled, top with shaved chocolate and refrigerate at least overnight.
