1 tablespoon instant espresso granules
1 tablespoon water
1 pound cream cheese
2 cups mascarpone cheese
1/3 cup sugar
1 cup Godiva Liqueur
4 large eggs
9 ounces white chocolate — melted
raspberries, fresh mint leaves
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 plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350-degree 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.
NOTES : It does not say whether to preheat the water bath. I suspect one should.

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