Tiramisu Cheesecake
Najat
Photo by Najat
If you’re a fan of tiramisu and cheesecake, this recipe brings the best of both worlds together in one irresistible dessert. Think of it as a creamy, dreamy cheesecake version of the classic Italian favorite. You’ve got that rich layer of mascarpone, a coffee-soaked ladyfinger center, and a light dusting of cocoa powder on top—just like tiramisu. But instead of being built in layers, it’s all wrapped up in a baked cheesecake with a buttery cookie crust.
Ingrediënten
COOKIE DOUGH
CHEESECAKE BATTER
FILLING
TOPPING
GARNISH
Shop ingredients:
Tips
Use the back of a spoon or a glass to press the cookie base — this ensures that crust doesn’t crumble when sliced.
If the espresso is still warm, the ladyfingers will become soggy and may affect the batter. Let it cool completely (or use cold espresso from the fridge).
Don’t soak the ladyfingers too long! Half a second is enough to keep their structure and give that delicious tiramisu bite.
Let the cream cheese, mascarpone, and eggs come to room temperature for smoother mixing and a lump-free batter.
Use a spatula and fold gently to prevent the batter from becoming too runny or overly aerated (which can cause cracks).
You can substitute vanilla sugar with vanilla extract.
I used a 24 cm square springform pan.
Stappenplan
Melt the butter in a saucepan over low heat.
Finely grind the chocolate chip cookies and tea biscuits in a food processor.
Place the cookie mixture in a bowl and add the melted butter. Mix into a firm cookie dough.
Spread the cookie dough over the bottom of a springform pan lined with parchment paper and press down firmly using the back of a spoon. Place in the refrigerator.
In a large bowl, combine the cream cheese, mascarpone, vanilla sugar, and granulated sugar. Mix for 1 minute. Sift in the cornstarch and mix for another minute.
Set the mixer aside. Crack the eggs and gently fold (one at a time) into the batter using a spatula.
Pour half of the cheesecake batter over the cookie base and smooth it out.
Briefly dip the ladyfingers into the cooled espresso.
Arrange the ladyfingers on top of the batter. Add the remaining batter and smooth the top.
Place the cheesecake in a preheated oven at 125 °C (257 °F). Bake for 60 minutes, or until the edges are set and the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. Then chill in the fridge for at least 4 hours (preferably overnight).
Mix the mascarpone, powdered sugar, and whipped cream stabilizer for 1 minute until smooth. Gradually add the heavy cream and mix until thick and firm.
Spread the cream evenly over the cheesecake.
Just before serving, dust with a light layer of cocoa powder. Cut into equal pieces and serve.
0 Reacties