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TIRAMISU CHEESECAKE
Prep: 45 minutes
Bake: 45 minutes
Like the popular Italian dessert it's named for, this treat is made extra dreamy with
mascarpone-an extra-rich cream cheese.
3/4 cup finely crushed chocolate
wafers (about 13 cookies)
2 tablespoons butter, melted
6 ladyfingers, split lengthwise
1 teaspoon instant espresso coffee
powder or instant coffee crystals
2 tablespoons rum, brandy, or silk
2 8-ounce packages cream cheese,
softened
1 8-ounce carton mascarpone cheese,
softened, or one 8-ounce package
cream cheese, softened
1 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
3 eggs
1 8-ounce carton dairy sour cream
teaspoon unsweetened cocoa
powder
Shaved semisweet chocolate
(optional)
1. For crust, combine wafers and butter. Press onto the bottom of an ungreased 9-inch spring form pan. Cut the split ladyfingers in half crosswise; line side of pan with ladyfinger pieces, rounded side nut and cut side down (see photo, above). Set aside.
2. For filling, dissolve coffee powder or crystals in rum, brandy, or milk (there's no need to heat liquid to dissolve powder or crystals); set aside. Beat cream cheese and mascarpone until combined. Gradually add sugar, beating on medium to high speed until smooth. Beat in cornstarch and vanilla. Add eggs all at once. Beat on low speed just until combined. Stir coffee mixture into cheese mixture.
3 Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 350 oven for 45 to 50 minutes or until center appears nearly set when gently shaken. Remove from oven. Immediately stir sour cream; gently spoon sour cream on top of hot cheesecake; carefully spread to within
about 1 inch of edge.
4. Cool in spring form pan an wire rack for 15 minutes. Use a narrow metal spatula to carefully loosen ladyfingers from side of pan. Cool 30 minutes more. Remove sides of pan; cool one hour. Cover and chill at least four hours before serving. To serve, sift cocoa powder over top and, if desired, sprinkle with shaved chocolate.
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