The Day - Lee's Kitchen: This tiramisu cheesecake is beyond delicious - News from southeastern Connecticut

2021-12-22 06:31:00 By : Ms. Christina Zhou

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Published December 21. 2021 9:00AM | Updated December 21. 2021 9:43AM

Christmas has become a quiet day. My own daughter, Darcy, is in California with her husband. Stepchildren are all over the country and their children are, too.

My stepson and his wife, whom I adore, are divorced and my daughter-in-law will spend her day with her parents, who are quite old and don’t drive the nearly two hours to get to Newburyport.

I won’t be alone, though. Noank friends, who are not very religious and don’t have children, have invited me with their relatives to their house for Christmas Eve dinner. This year their new tradition is to give a book as a Secret Santa. This may be my favorite Christmas Eve: good conversation, excellent food, good wine and a book to read after I get home.

I will take a few bottles of wine. I used to buy three cases — two red and one white — for the year; now it is two white and one red, but it lasts for a couple of years!

I will also take dessert. Christmas is like its cousin the month before, Thanksgiving, and is not a day for dieting so I will make a tiramisu cheesecake. It is beyond delicious, purely hedonistic and will leave lots of extra for Judy and Dick.

Adapted from a recipe given to me by Aimee Pezzello from New London

½ teaspoon instant espresso powder (or regular ground espresso)

3 8-ounce packages cream cheese (or light or Neufchatel cheese) at room temperature

4 large eggs, at room temperature

2 teaspoons instant espresso powder (or regular ground espresso)

1 square (one-ounce) semisweet chocolate, grated

Crust: Preheat oven to 350 degrees. Butter an 8-inch spring form pan. Stir butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides of spring form pan with heavy-duty foil.

Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan and place pan in larger roasting pan. (This will avoid extra filling messing up the oven).

Dissolve espresso powder into hot water. Fold into remaining filling with brandy and grated chocolate. Pour over filling in prepared pan. Place roasting pan into the oven and bake for around 1 1/4 hours. Turn oven off and let cheesecake coast in the oven with the door ajar by at least 4 to 6 inches. Remove on a wire rack and let cool.

Serve cool or refrigerate for a day or two, bringing up to room temperature before serving.

Lee White lives in Groton and can be reached at leeawhite@aol.com.

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