Tiramisu Cheesecake

This dessert is a must-try for all Tiramisu lovers.

You can find the video here: https://www.pinterest.com/pin/878342733565080083

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Total time: 8hr. 30min. Servings: 24

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Ingredients :

COOKIE CRUST

500 g graham cookies or digestives cookies

4 tablespoon dutch processed unsweetened cocoa powder

150 g butter

CHEESECAKE FILLING

500 ml strong black coffee

2 tablespoon Amaretto optional

1200 g cream cheese

330 g mascarpone cheese

300 g powdered sugar

3 teaspoon vanilla paste

720 g heavy cream (380 ml)

1 a pack of lady fingers

TOPPING

460 g heavy cream (250 ml)

4 tablespoon powdered sugar

1 teaspoon vanilla paste

dutch processed unsweetened cocoa powder for dusting

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Start by brewing the coffee for the ladyfingers.

Step 2 - Pour it into a shallow bowl and optionally mix in Amaretto. While preparing the cheesecake let it cool down on the kitchen counter.

Step 3 - In a food processor, blend the graham cracker or digestive cookies and cocoa powder until a fine sand-like texture.

Step 4 - Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

Step 5 - In a 23 cm/ 9-inch springform add parchment paper, add the cookie crumbs and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out.

Step 6 - Place it in the refrigerator while preparing the cheesecake filling.

Step 7 - CHEESECAKE FILLING - With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed.

Step 8 - Add the mascarpone, powdered sugar and vanilla paste and mix on medium/high speed until smooth, about 1 minute.

Step 9 - Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.

Step 10 - Scrape down the bowl again and add the heavy cream and whisk it until it can hold a stiff peak.

Step 11 - Add half of the cheesecake filling into the springfom and with an off-set spatula even out the cheesecake filling.

Step 12 - Dip the lady fingers into the coffee once on each side.

Step 13 - If they are coated more than once, the lady fingers will hold too much coffee and there is a chance that coffee can leak out from the cheesecake when it’s resting in the fridge.

Step 14 - Lay the lady fingers in straight lines. You’ll have to cut the lady fingers to fit the cheesecake.

Step 15 - Then add the other half of the cheesecake filling and with an off-set spatula even it out.

Step 16 - Cover the springform with cling film and place it in the refrigerator for a minimum of 8 hours.

Step 17 - DECORATION - Move the cheesecake to a serving dish.

Step 18 - Whip together heavy cream, powdered sugar and vanilla paste until stiff peaks.

Step 19 - Add it on top of the cheesecake and place it back in the refrigerator.

Step 20 - Once ready to serve, dust it with cocoa powder.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍