I love Tiramisu any way I can get it. This is awesome.
- Carbohydrate 128.319431666667 g
- Cholesterol 496.94 mg
- Fat 32.3703208333333 g
- Fiber 0.51395833581686 g
- Protein 17.2897775 g
- Saturated Fat 16.0530141666667 g
- Serving Size 1 1 Serving (283g)
- Sodium 414.9585 mg
- Sugar 127.80547333085 g
- Trans Fat 3.70177533333333 g
- Calories 858 calories
Step-by-step
- 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. Melt the butter or margarine, and add to the crumbs. Moisten with 2 tablespoons of the coffee brandy or espresso. Press into an 8 or 9 inch spring form pan.
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee brandy or espresso, and mix. Add the eggs and the flour; 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 over-mix 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, before serving. Right before serving, grate some semisweet chocolate on the top.
Opening a hot oven door too early causes cheesecakes to deflate and crack from sudden temperature drops. Successful baking relies on controlling ambient heat and managing moisture levels through a water bath placed on the lower rack. This steam moderates surface drying while the interior sets.
Judging Doneness Without a Thermometer
Remove the pan from the oven when the outer two inches feel firm, but the center still jiggles slightly when nudged. Residual heat finishes the cooking process during the initial cooling phase. Turning off the heat while leaving the door ajar allows the internal temperature to drop gradually over twenty minutes. Rapid chilling traps steam inside the structure and yields a watery consistency. Refrigerating the dessert for at least three hours stabilizes the starches and fats completely.
- If the batter appears overly thick before baking, incorporate heavy cream one tablespoon at a time until smooth.
- Scaling quantities requires maintaining the precise ratio of cream cheese to mascarpone to preserve structural integrity.
- Grate semisweet chocolate exclusively at service temperature to prevent clumping.
