Tiramisu Cheesecake
I wasn't a big fan of tiramisu until I tried this recipe with its distinctive cheesecake-and coffee-flavored layers. It's one of my favorite desserts to make during the fall.
I wasn't a big fan of tiramisu until I tried this recipe with its distinctive cheesecake-and coffee-flavored layers. It's one of my favorite desserts to make during the fall.
- Carbohydrate 4.22080333298589 g
- Cholesterol 86.96 mg
- Fat 27.6088066666624 g
- Fiber 0.193666671117147 g
- Protein 4.8444133332302 g
- Saturated Fat 15.654551166665 g
- Serving Size 1 1 serving (98g)
- Sodium 4900.71830503398 mg
- Sugar 4.02713666186875 g
- Trans Fat 3.78199266666611 g
- Calories 278 calories
Step-by-step
- Preheat oven to 325degrees. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve remaining coffee granules in remaining hot water; stir into one portion of filling. Spread over wafers.
- Layer remaining wafers over top; brush with remaining dissolved granules. Spread with remaining filling.
- Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- To serve, spread with whipped topping. Dust with cocoa.
The Mechanics of Pan-Baked Fusion
Vanilla wafers replace traditional ladyfingers in this rectangular iteration, absorbing moisture differently than sponge cake due to their higher fat content. Instant coffee granules dissolve in hot water to create a concentrated espresso-like brush wash that penetrates the wafer layers without dissolving their structural integrity entirely. Cream cheese requires complete softening at room temperature before mixing to prevent lumps from forming when incorporating the eggs on low speed, which minimizes air incorporation and prevents surface cracking during the 325-degree bake.
Texture Management and Overnight Rest
Dividing the batter allows one half to remain neutral while the other absorbs the remaining coffee solution, establishing a distinct dual-tier flavor profile across the 13x9-inch baking dish. Letting the dessert cool for ten minutes on a wire rack before running a knife along the pan sides prevents tearing as the dairy contracts. Because food safety and chemical setting require patience, refrigerating the covered pan overnight transforms the dense batter into a sliceable texture that supports whipped topping and a dusting of baking cocoa.
