Ever wanted to have cheesecake and Tiramisu together? Well now you can! This all started when I was going to make a Tiramisu but I was unaware of how many people were showing up to the party. Definitely one recipe of Tiramisu was not going to be enough. I looked and looked online for a recipe for Tiramisu Cheesecake but all I found was a cheesecake with Tiramisu flavorings. I never found one that I wanted to use. I finally decided it was time for an experiment. Cheesecake topped with Tiramisu! I would have to say it came out pretty successfully.
First start off making your cheesecake recipe the night before. You will have to let your cheesecake cool and set before adding the Tiramisu layer. I chose a Tiramisu cheesecake recipe, so I guess this makes this recipe a Tiramisu Tiramusu Cheesecake. If you want, you can replace this cheesecake with your favorite cheesecake recipe. I only used half of cheesecake recipe.
When baking cheesecake, it is necessary to bake it in a water bath. This helps to prevent the top of the cheesecake from cracking and allowing it bake evenly. Begin by lining the outside of your spring form pan with aluminum foil so that water doesn’t leak through when you place it in the water.
For this recipe we used lady fingers to make a crust. Usually cheesecakes have a graham cracker crust. This was a unusual variation. Crumble the cookies into the spring form to get the right amount. Then mix the crumbs with some melted butter.
Place the crumbs back into the springform pan and press firmly.
Next mix cream cheese, mascarpone, and sugar until very smooth.
Add yummy Baileys to this mixture! I think we could have used some more in the cheesecake because you can barely taste it.
Slowly beat in the eggs until nice and creamy.
Carefully put the pan into a tray with water. This is a water bath. You want the water to be as deep as the cheesecake layer. Place the entire tray into the oven. Be careful when you take the tray out since it will be very hot. Bake the cheesecake in a 350 degree oven for about 40 minutes. When the cheesecake is done, open the oven door slightly and let the cheesecake cool. This helps to prevent the top from cracking. When cooled, place the cheesecake in the fridge to cool over night.
…. The next day….
Time for part two. The Tiramisu filling. This was the first time I ever made Tiramisu this way. In the past I just mixed whip cream and marscapone cheese for the filling.
Separate the egg yolks and whites. You can freeze the egg whites to use later.
Beat yolks and sugar until a pale lemon yellow.
Add water to this mixture and beat until fluffy.
Make a double boiler using a pot filled with water and a stainless steel bowl. Set the metal bowl on the double boiler and stir the mixture until the egg mixture is hot. Set this bowl aside and let it cool to room temperature.
Meanwhile mix the marscapone cheese, and whipping cream together until smooth and soft peaks form.
Slowly add the egg mixture and vanilla to the bowl.
Finally time to assemble this masterpiece. Remove the cheesecake from the springform pan. Dust the top of the cake with cocoa powder.
Now its time to make your Tiramisu on the cheesecake. Soak each lady finger in a mixture of instant coffee, rum, and sugar. Make sure you soak up that tasty liquid. Lay the fingers in rows and try to cover the entire surface. This would have worked better if I had a square pan.
Place enough lady fingers until you cover the entire surface. You might need to break a couple cookies in half to cover the ends. Place the filling on top.
Dust the top of the cake with cocoa powder. This is best if you let the Tiramisu set in the fridge for at least an hour.
Just before serving you can decorate the cake with a pretty icing sugar heart. Don’t do this too early because the icing sugar will just disappear.
Recipe for Tiramisu Cheesecake adapted from http://allrecipes.com/recipe/tiramisu-cheesecake/ (we cut this recipe in half)
- 1 (12 ounce) package ladyfingers
- 4 tablespoons butter, melted
- 2 tablespoons coffee flavored liqueur (Bailey’s)
- 3 (8 ounce) packages cream cheese
- 1 (8 ounce) container mascarpone cheese
- 1 cup white sugar
- 2 eggs
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
- Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Press into an 8- or 9-inch springform pan.
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs; mix slowly until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
- Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight.
Tiramisu from Joy of Cooking
- 24 lady fingers
- cocoa powder
- 5 eggs yolks
- 1/3 cup sugar
- 1/3 cup water
- 12-14 ounces of marscapone cheese (one container).
- 1/2 cup heavy cream
- 2 teaspoon vanilla
- 1 1/2 cup coffee
- 2 to 3 tablespoon rum or brandy
- 2 to 3 tablespoon sugar
In a medium heatproof bowl beat egg yolks and 1/3 cup sugar until thick and pale yellow, about 2 minutes. Whisk 1/3 cup water. Set the bowl on a double boiler and beat on low until the mixture reaches 160 degrees. Remove the bowl from the water and set aside to cool.
In a mixing bowl, combine marscapone, heavy cream and vanilla until soft peaks form. Fold in egg mixture.
In a shallow bowl, combine coffee, 2-3 tbsp sugar and rum. Dip lady fingers into this coffee mixture. Let it soak for a couple of seconds. Arrange lady fingers on the cheesecake. Spread the marscapone filling on top of the lady fingers. Dust with cocoa powder.
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