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Caffe Barocco
Dennis Barloga
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Michele’s Tiramisu
Cheesecake
1 1/2 cups chocolate wafer crumbs (about 24 cookies)
3 tablespoons unsalted butter, melted
2 pounds cream cheese, room temperature
8 ounces mascarpone
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon Kahlúa
1 tablespoon Crème de Cacao
6 ounces bittersweet chocolate, melted
2 tablespoons instant espresso
3 tablespoons brandy
1 package Pepperidge Farm Bordeaux cookies
Preheat oven to 350 degrees F.
Stir cookie crumbs and butter
in medium bowl until crumbs are moist.
Press mixture onto bottom (not sides)
of a
9-inch-diameter springform
pan with 2 3/4-inch-high sides. Bake crust
until just firm to the touch,
about 7 minutes. Cool. Reduce oven temperature
to
325 degrees F.
Using electric mixer,
beat cream cheese, mascarpone, and vanilla until smooth. Beat in eggs one at
a time. Transfer half of batter to medium
bowl. Add melted chocolate to
batter in medium bowl; stir until well
blended. Stir brandy and espresso
powder in small bowl until espresso
dissolves. Stir espresso mixture into
batter in large bowl. Pour chocolate batter onto 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 brandy and Kahlúa. Care-
fully spoon espresso batter over
cookie layer. 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. When cheesecake is
completely cool, cover
with plastic wrap and chill overnight. 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.”
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