Tiramisu Cheesecake

Recipe:

Ingredient Notes:

• Cream Cheese: Any brand of cream cheese, like Philadelphia, will work perfectly here. Before you start preparing the filling, though, check the cheese’s consistency. If it’s very soft, adjust the ratio of cheese to cream to achieve a smoother texture: add more cheese and less cream.
• Mascarpone: This cheese is essential for giving the cheesecake that distinctive tiramisu flavor. Choose a high-quality mascarpone with the smoothest possible texture.
• Ladyfingers: These are crispy Italian biscuit cookies, also known as savoiardi. You can use either store-bought or homemade ladyfingers.
• Eggs: Your eggs should be medium-sized, roughly 50-55 grams without the shell.
• Cream: Use heavy cream with a fat content of 30% or higher. If you prefer, you can substitute it with sour cream that has a fat content of 25-30%.
• Sugar: Finely granulated sugar is best. If your sugar crystals are too large, give them a quick grind in a coffee grinder or simply use powdered sugar.
• Coffee: This recipe calls for brewed natural coffee to soak the ladyfingers. I don’t recommend using instant coffee for this purpose; the taste just won’t be as good.
• Brandy: Or cognac. You could also use a coffee liqueur like Kahlúa. If you prefer to skip alcohol, simply omit it from the recipe. The flavor will be simpler, but it’s not a deal-breaker.
• Crust: Feel free to use any type of chocolate cookie for the crust: Oreos, chocolate graham crackers, chocolate shortbread, or even butter cookies. You can also use plain crackers without cocoa, but your cheesecake will be slightly less flavorful.

Let’s start cooking!

Crumble the Oreo in a food processor. Add melted butter and mix.

Place in a springform pan and press down the bottom (no need to make sides).

Bake in a preheated oven at 160°C (320°F) for 10 minutes. Take out and let cool.

Сombine the two cheeses and whisk in the sugar until the mixture is completely smooth. Then, gradually incorporate the heavy cream and eggs. Be careful not to overmix; excessive beating can introduce too much air, which might cause the cheesecake to puff up and crack as it bakes.

To prepare the ladyfinger soaking liquid, mix the coffee, brandy, and two teaspoons of sugar.

Pour half of the prepared cheese mixture over your baked crust. Quickly dip the ladyfingers into the coffee mixture and arrange them neatly over the cheese layer.

Top with the remaining cheese mixture.

Place the baking pan into a preheated oven at 150°C (300°F). Position another pan filled with boiling water on the bottom shelf of the oven. Bake the cheesecake for approximately one hour. Don’t worry if the ladyfingers float to the surface; this is a normal occurrence.

Allow the cheesecake to remain in the turned-off oven for an additional 40 minutes. After that, remove it and let it cool completely to room temperature on your counter. Chill in the refrigerator for a minimum of four hours.

Once thoroughly chilled, carefully remove the cheesecake from its pan and dust generously with cocoa powder.

Slice and serve.

Enjoy!

This Tiramisu Cheesecake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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