tiramisu cheesecake

Mascarpone cheese/ an extra-rich cream cheese/ makes this Italian-inspired treat extra dreamy.

Prep: 30 min.

Bake: 45 min.

M akes 12 to 16 servings

%

cup chocolate cookie

crumbs

2 Tbsp. butter, melted

6 ladyfingers, split

lengthwise

1 tsp. instant espresso

coffee powder or instant

coffee crystals

2 Tbsp. rum or milk

2 8-oz. pkg. cream cheese,

softened

1

8-oz. carton mascarpone

cheese

1 cup sugar

1

Fbsp. cornstarch

1 tsp. vanilla

3 eggs

1

8-oz. carton dairy sour

cream

Unsweetened cocoa powder

Powdered sugar

1 Preheat oven to 350°F. In small bowl, combine

cookie crumbs and melted butter. Press onto

bottom of 9-inch springform pan. Cut ladyfingers

in half crosswise; line side of pan with pieces,

placing uncut sides out and rounded ends up.

2 In another small bowl, dissolve coffee powder

in rum; set aside. In medium bowl, combine

cream cheese and mascarpone cheese. Beat with

electric mixer on medium speed until combined.

Slowly add sugar, beating until smooth. Beat in

cornstarch and vanilla. Add eggs all at once; beat

on low speed just until combined. Stir in coffee

mixture. Pour into prepared pan.

3

Place pan in shallow baking pan. Bake for

45 to 50 minutes or until center appears nearly

set when gently shaken. Remove from oven.

Immediately stir sour cream; spread over warm

cheesecake to within about

1

inch of edge.

4 Cool on wire rack for 15 minutes. Loosen

ladyfinger crust from side; cool for 30 minutes.

Remove side of pan; cool cheesecake. Cover and

chill for 4 to 24 hours.

5

To serve, sift cocoa powder and powdered

sugar onto dessert plates. Arrange cheesecake

wedges on plates.

PER SERVING: 416 cal., 30 g total fat (18 g sat. fat), 153 mg chol., 225 mg

sodium, 29 g carb., 0 g fiber, 10 g pro.

great cheesecakes

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