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Ingredients:
24 strawberries washed and carefully dried
1 pound semisweet or bittersweet baking chocolate
Preparation:
Chop chocolate into small chunks.
Cook in microwave or double boiler until melted.
If using a microwave, cook for 60 seconds, then stir
Heat for additional time, if necessary, at 15 second intervals.
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Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Place a
pan of water on the bottom of oven.
2 Crush the package of ladyfingers to fine crumbs. Mix the
melted butter into the crumbs. Moisten with 2 tablespoons
of the coffee liqueur. Press into an 8 or 9 inch springform
pan.
3 In a large bowl, mix cream cheese, mascarpone, and sugar
until very smooth. Add 2 tablespoons coffee liqueur, and mix.
Add the eggs and the flour; mix SLOWLY until just smooth.
The consistency of the mascarpone can vary. If the cheesecake
batter is too thick, add a little cream. Do not overmix at
this point. Pour batter into crust.
4 Place pan on middle rack of oven. Bake for 40 to 45 minutes,
or until just set. Open oven door, and turn off the heat.
Leave cake to cool in oven for 20 minutes. Remove from oven,
and let it finish cooling. Refrigerate for at least 3 hours,
or overnight, before serving.
appetisers |
main meals
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