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Michele's Tiramisu Cheesecake



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4 Lb Cheesecake Sampler
A great way to try 8 different cheesecakes, our best selling Cheesecake Sampler is a 4-pound cheesecake, comes pre-sliced and serves 16.  Sampler includes two slices each of: Amaretto, Chocolate Chip, Chocolate Fudge, New York Style, Blueberry Swirl, Raspberry Swirl, Cappuccino, and White Chocolate Pistachio.






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Michele’s Tiramisu Cheesecake

1 tablespoon unsalted butter,
1/4 cup chocolate wafer crumbs
2 pounds cream cheese,
room temperature
8 ounces mascarpone,
room temperature
1 1/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
6 ounces bittersweet chocolate,
3 tablespoons brandy
2 tablespoons instant espresso
1 package Pepperidge Farm
Bordeaux cookies
1 tablespoon Kahlúa
1 tablespoon Crème de Cacao

Adjust oven rack to middle position and heat oven to 325 degrees F.
Line bottom of 9-inch springform pan with foil, tuck foil underneath
pan bottom, assemble pan, then pull foil around side of pan. Brush
the bottom and sides with butter. Sprinkle crumbs over bottom. Tilt
pan in all directions to coat it evenly with crumbs. Cover pan under-
neath and along sides with sheet of heavy-duty foil and set in large
roasting pan. Bring kettle of water to boil for water bath.

Using electric mixer, beat cream cheese, mascarpone, sugar and vanilla
until mixture is smooth.
Add the eggs, one at a time, beating until just incorporated and scraping down after each addition. Transfer half of
the batter to a medium bowl. Add the melted chocolate to batter in
medium bowl; stir until well blended.
Stir the brandy and espresso powder in a small bowl until espresso
dissolves. Stir espresso mixture into batter remaining in large bowl.
Pour chocolate batter (medium bowl) onto the prepared crust. Bake
until chocolate layer just begins to set, about 20 minutes.
Make a layer of Bordeaux cookies on top of chocolate cheesecake
layer. Sprinkle generously with a mixture of Kahlúa and Crème de
Cacao. Carefully spoon the espresso batter over the cookie layer.
Set roasting pan on oven rack and pour enough boiling water to come
about halfway up side of the springform pan.
Bake in water bath for
approximately 1 hour, until sides puff slightly and center is softly set
but still appears moist. Turn oven off. Allow cheesecake to cool in
the oven with oven door ajar for 1 hour longer.
Remove springform pan from water bath and set on wire rack; cool
to room temperature. Cover with plastic wrap and refrigerate overnight.
This cheesecake is extremely rich and exquisitely delicious! But as
Julia Child said,

“An imaginary shelf labeled INDULGENCES is a good idea.
It contains…French butter-cream fillings, gooey chocolate cakes,
and all those lovely items that demand disciplined rationing…
They are for special occasions, and when that occasion comes we
can enjoy every mouthful.”

Featured Archive Recipes:
In Pursuit of the Perfect Cheesecake
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Bananas Foster Cheesecake
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Lindy's New York Cheesecake
Mocha Orange Cheesecake
Michele's Cappuccino Cake
Chocolatier's Tiramisu

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