Name: Tiramisu Cheesecake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 10 serving(s)
Ingredients: ½ cup (125 ml) strong coffee , hot; 3 tbsp sugar; 12 ladyfingers; 1 container (500 g) mascarpone cheese, softened; 1 block (250 g) cream cheese, softened; ½ cup (105 g) sugar; ½ cup (125 ml) 35% whipping cream; ¼ cup (60 ml) coffee liqueur; 2 eggs; 1 tbsp cocoa powder

Preparation

Ladyfinger Base
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, combine the coffee and sugar just until the sugar has dissolved. Cover the bottom of the prepared pan with the ladyfingers, first dipping them in the coffee mixture for 1 to 2 seconds each. Break the ladyfingers, as needed, to make them fit.
- Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it extend upward above the rim of the pan.
Mascarpone Filling
- In a food processor, cream the mascarpone and cream cheese with the sugar. Add the remaining ingredients, except for the cocoa powder, and mix until smooth. Using a spatula, scrape down the sides of the food processor as needed. Gently pour the mascarpone mixture over the ladyfingers.
- Place the cheesecake in a large baking dish. Fill the baking dish with enough hot water to come one-third of the way up the side of the springform pan.
- Bake for 1 hour or until a thermometer inserted in the centre of the cake reads 150°F (65°C). Remove the cake from the water bath. Remove the foil. Let cool for 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
- Run a thin blade between the sides of the pan and the cake to unmould. Using a small sieve, sprinkle the cocoa powder over the surface of the cake. Place the cake on a serving dish. The cake will keep for 3 days, covered, in the refrigerator.

Tiramisu Cheesecake

Categories

Ingredients

Ladyfinger Base

Mascarpone Filling

Preparation

Ladyfinger Base

Mascarpone Filling

Personal Note