I know this cheesecake isn’t an Italian dessert, but I wanted to post it anyway. Mascarpone cheese, which is the base for Tiramisu and in this cake, is made in the Lombardy region of Italy. Since I’m focusing on recipes from this region, I decided to make something with this popular cheese. Mascarpone cheese has the consistency of cream cheese. By itself, its pretty tasteless, but once it’s mixed with sugar, it comes alive. This is why it’s used in so many desserts. I don’t need to explain what Tiramisu is, I think everyone knows. It’s a favorite desert of many people; until they taste this cheesecake. It has the same flavors as Tiramisu, but only better. It’s creamier and richer.
I found this recipe many years ago, 1992 to be exact. It was one of those situations, where you’re in a doctor’s office flipping through a magazine, and you see something that catches your eye, so you tear out the page. Oh..come on, you can’t tell me you’ve never done that! But, just to let you know, my tearing magazine days are over. I now photograph the page with my trusty cel phone.
I think this recipe was in an issue of Ladies Home Journal. (The bottom of the page is worn, but I think that’s what it says.) When I first saw it, I knew I NEEDED this recipe. It’s surprisingly easy to make, it’s delicious and impressive. It’s luscious & creamy, with a hint of coffee & brandy. It’s one of those desserts that I’ve made endless times, and without a doubt, someone will ask me for the recipe. I decided to share this fabulous cheesecake recipe with you…you lucky people.
(By the way, I made this cake for one of my close friends. Happy Birthday, Philomena.)
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