Godiva white chocolate cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T instant espresso granules... 1 T water... 1 pound cream cheese, I prefer Philadelphia brand..... 2 cups mascarpone cheese... 1/3 cup sugar... 1 cup Govida liqueur... 4 large eggs... 9 oz. white chocolate, melted... Fresh raspberries... Mint leaves...
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Directions: |
Directions:Preheat oven to 350º... Dissolve espresso in water... In a food processor or mixer, I prefer mixer... Combine the cream cheese, mascarpone cheese, sugar, Godiva liqueur and espresso until smooth.... Add eggs one at a time, mixing well after each egg is added... Stir in melted white chocolate... Pour mixture into a springform, 9 inch pan AFTER you line pan with plastic wrap around bottom and sides... Bake in a water bath, in oven for 45 minutes, turn off oven and let cheesecake cool in oven for 1 hour....DO NOT OPEN OVEN DURING COOLING PROCESS.... Remove cheesecake to refrigerator until ready to serve, at least 2 hours, if not overnight... Remove springform pan... Be sure the plastic wrap around the sides are laid down and cut portions to serve...REMEMBERING the plastic wrap on bottom of pan... Garnish with raspberries and mint leaves.... Enjoy! |
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Number Of
Servings: |
Number Of
Servings:12 to 16 |
Preparation
Time: |
Preparation
Time:1 hour, 55 minutes, plus refrigeration |
Personal
Notes: |
Personal
Notes: WATER BATH....what is it? Have deep pan, at least 4 inches larger than your springform pan at hand.... Put your springform pan with mixture in this pan, carefully fill outer pan with water to come to 1 1/2 inches up the sides of your springform pan... Carefully put pans in oven to bake, BE SURE NOT TO HAVE ANY WATER GO INTO CAKE PAN... I always put both pans in oven then take a pitcher of water and pour into the larger pan in oven.... This is so, so good, you have folks want seconds....
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