Dissolve espresso in water and set aside. In a food processor or mixer, combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso until smooth. Add eggs one at a time, mixing well after each addition. Stir in white chocolate and pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350-degree oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour. Remove to the refrigerator until ready to serve; garnish with fresh raspberries and mint. NOTES : It does not say whether to preheat the water bath. I suspect one should. Recipe By : Celeste Zeccola, Carlos Restaurant, Highland Park, Posted to EAT-L Digest 14 October 96 Date: Mon, 14 Oct 1996 22:20:47 -0700 From: Matt Crapo
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|Serving Size: 1 Serving (9185g)|
|Recipe Makes: 1|
|Calories from Fat: 25417 (85%)|
|Amt Per Serving||% DV|
|Total Fat 2824.1g||3766 %|
|Saturated Fat 1569.5g||7848 %|
|Monounsaturated Fat 726.6g|
|Polyunsanturated Fat 127.2g|
|Cholesterol 12776.5mg||3931 %|
|Sodium 26414.9mg||911 %|
|Potassium 12839.5mg||338 %|
|Total Carbohydrate 670.7g||197 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 670g|
|Protein 598.9g||856 %|
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Calories per serving: 29970
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