Line side of 9 inch springform p
an with parchment paper; set aside. In a small bowl, stir crumbs with butters; press into prepared pan. Bake in 350 f oven until set, about 10 minutes; let cool on rack.
Meanwhile, in separate bowls, over saucepan of hot water, melt bittersweet and white chocolate; let cool to room temperature. In another bowl, beat cream cheese until fluffy; set aside.
In a large heatproof bowl over saucepan of simmering water, beat eggs with sugar until thickened, and digital thermometer registers 160 F about 7 minutes. In 3 additions, beat in softened cream cheese until smooth.
Transfer half of the filling to separate bowl; beat in bittersweet chocolate and whipping cream. Pour over crust, smoothing top. Stir espresso powder with 1 tsp hot water; beat into remaining filling along with white chocolate. Gently spoon over chocolate layer, smoothing top. Refrigerate until firm about 8 hours. Sprinkle cheesecake with espresso powder. Remove side of pan. In bowl, whip cream, and pipe into rosettes around top edge of cake. Cut with hot, dry knife.
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