Tiramisu Cheesecake
I love Tiramisu any way I can get it. This is awesome.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
cheesecake
coffee
italian
desserts
cream cheese
fall
sweet
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 cup sugar
- 3 (8 cream cheese (8 ounce) packages
- 1 8-oz container mascarpone cheese
- 4 tablespoons all-purpose flour
- 4 tablespoons coffee brandy or espresso
- 1 8-oz package french or italian ladyfingers crispy type
- 4 tablespoons butter or margarine melted semisweet chocolate
- 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
I had never tried making Tiramisu Cheesecake before, but I love Tiramisu and I love cheesecake so I figured why not try it? I am so glad I did because it turned out amazing! The cheesecake is creamy and rich, and the ladyfingers add a nice touch of flavor and texture. I also love the chocolate shavings on top. They add a bit of sweetness and crunch that really takes the cheesecake to the next level.
This cheesecake is perfect for any occasion. It's easy to make and it's always a crowd-pleaser. I highly recommend giving it a try.
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. Makes 9 inch cheesecake
