balsmic and coffe glazed marcarpone cheesecake

How To Make balsmic and coffe glazed marcarpone cheesecake

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  1

  1.Preheat the oven to 350 degrees F 2.Spray cooking spray on 10 mini cheesecake pans 3.Wrap the outside of the pans with aluminum foil 4.Place the cookies in a large zip lock bag and crush them until the cookies are coarsely ground 5.Mix together the cookie crumbs and melted butter in a medium bowl 6.Press the mixture into the bottom and up the sides of the prepared mini cheesecake pans 7.Place the prepared pans on a roasting pan and bake for 5 minutes 8.Remove from the oven and let cool before adding the cheesecake filling 9.Reduce oven temperature to 325 degrees 10.Add cheesecake filling and place pans back into roasting pan and add hot water to fill pan ¾ of the way 11.Bake 25 to 30 minute until cheesecakes set 12.Let cool completely before serving
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  Filling: In bowl of a food processor combine the cheeses with the sugar until mix is completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds.
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  3

  Glaze: Combine Expresso, Bertolli balsamic vinegar and brown sugar in a sauce pan. Bring to a boil for approximately 3-5 minutes. Reduce sauce until it begins to stick to the spoon. Drizzle over cheesecake
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