Tiramisu Cheesecake Recipe

Who doesn't like tiramisu? It is one of the most wonderful Italian recipes ever created. Baked well it has to be in the top five all time most decadent desserts ever created. How could tiramisu ever be improved upon? Is that possible? Maybe so. A tiramisu cheesecake may just re-invent the wheel.

One great tip for keeping a cheesecake moist is to place a pan of water on the bottom rack of the oven while you are baking the cheesecake. Some chefs put the cheesecake spring form pan in a pan of water. That always scares me so I opt for the pan of water on the bottom rack. No chance of ruining the cheesecake with the water bath. Another great tip is to put your cream cheese in a bowl and let it sit for at least an hour before trying to mix it with other ingredients.

Place a twelve ounce package of ladyfingers in a food processer. Process until the ladyfingers are crumbs. Melt four tablespoons of butter and add to ladyfinger crumbs. Add two tablespoons very strong coffee or espresso that has been cooled. Mix the three ingredients together until they form a nice crust. Press the mixture into an eight inch springform pan that has been sprayed with a non stick spray.

In another bowl mix three eight ounce packages of cream cheese, one cup sugar, and eight ounces of mascarpone cheese. Blend using a hand mixer or stand mixer. Blend ingredients on medium until the mixture is smooth. You do not want any cream cheese lumps so use a spatula to smooth the ingredients. After the mixture is smooth and creamy, add two tablespoons of very strong cooled coffee or espresso. Again mix until blended. Add three eggs mixing well after each egg is added. Finally add four tablespoons flour. Blend on low until smooth. The mixture will be quite thick. If it seems too thick to handle, add a little cream or milk if you don't have any cream.

Pour the batter into the prepared crust and cook at 350 degrees for forty-five minutes or until the center of the cheesecake is set. Cool the cheesecake by turning off the oven and opening the oven door and let set for at least thirty minutes. Take the cheesecake out of the oven and place on a wire rack to cool. Run a very sharp knife around the spring form pan to loosen the cheesecake. The tiramisu cheesecake recipe advises that you cool the cheesecake for at least three hours but overnight is always best.

When you serve the tiramisu cheesecake, add some whipped cream and chocolate shavings to the plate. Everyone will think you are the best baker ever. Enjoy.



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