Tiramisu Cheesecake
Coffee flavored cream cheese and mascarpone mixture on top of crushed lady fingers, then smothered in a coffee whipped cream, before adding fresh berries and sifted cocoa.
Ingredients
- 1 3/4 cup lady fingers- crushed
- 1/4 cup butter- melted
- 1 tbsp sugar
- 2 8 oz containers of cream cheese
- 2 8oz containers of mascarpone cheese
- 1 cup sugar
- 3/4 cup coffee
- 1/4 cup kahlua cinnamon spice if you can find it
- 1 tsp vanilla extract
- 1/4 cup flour
- 2 eggs
- 1/2 cup cocoa for sifting
- 1 bar bitter sweet chocolate
- 1 cup mixed berries for decorating
- 1-2 packages whole lady fingers-cut in half
- 1 cup heavy cream
- 2-3 tbsp confectioners sugar
Instructions
- Pre-heat oven to 350 degrees
- In a bowl mix crushed lady fingers with melted butter and 1 tbsp of sugar. Mix until well combined. Spray a 9 inch spring-form pan with non stick spray. Avocado spray works well.
- Place ladyfinger mixture in the pan and firmly press down all around the bottom to form a crust. Make sure it is even all around. Set aside. In a small bowl combine coffee and kahlua.
- In a large mixing bowl place mascarpone cheese, cream cheese and sugar inside. Using a stand up mixer or hand mixer beat at medium speed until soft and fluffy. Next, add flour, 2-3 tbsp of coffee/kahlua mixture, and vanilla. Mix well to combine. Last, add two eggs and beat at a low speed until all ingredients are mixed well.
- Pour cream cheese mixture over the ladyfinger crust. Using a spatula spread the cheese mixture until it sits evenly on top of the crust. Place the cheesecake in the oven. Make sure to place it in the middle of the oven. In another baking pan add water and place at the bottom of the oven. This will help to keep the cheesecake moist and prevent cracks. Bake for 40-45 minutes.
- When cheesecake is done baking turn off the oven and let cheesecake rest for another 30-40 minutes. When this process is completed remove the cake and let it cool completely.
- When cheesecake is fully cooled place it in the fridge and chill for at least three hours.
- While cheesecake is baking make your whipped cream. In a large mixing bowl add cream, sugar, and 2-3 tbsp of coffee/kahlua mixture. Beat at high speed until peaks are formed. Set aside until ready to use.
- When cheesecake has chilled for at least three hours remove from the fridge and place on an even surface. Remove the springform portion of the pan. Using a spatula spread the whipped cream mixture all over the cheesecake. Make sure to cover the sides and top evenly. Using a sifter, sift cocoa all over the top of the cake.
- To decorate the cake with ladyfingers, pour the remaining coffee mixture in a small shallow bowl. Dip each ladyfinger into the coffee mixture just slightly. You dont want to completely soak the finger in the liquid. Just a light dip on the bottom. Place the finger against the side of the cheesecake. Continue this process until the entire perimeter of the cheesecake is covered. Decorate with berries and mint if desired.
- Using a vegetable peeler, shave chocolate on the top. Place cake on a platter or cake stand and serve.