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Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated.
Press the mixture into the bottom of a springform pan (9-inch). Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling:
In a large bowl, beat together the mascarpone and cream cheese until smooth.
Add in powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped heavy cream until fully incorporated.
Once the crust has cooled, pour the cheesecake filling into the pan, smoothing the top with a spatula.
3. Coffee Syrup:
In a small saucepan, combine the brewed coffee and sugar. Stir until the sugar has dissolved.
Let it simmer for 3-5 minutes, then set it aside to cool.
4. Assemble the Tiramisu Layers:
Dip ladyfinger biscuits (or savoiardi) one by one into the coffee syrup (or coffee liqueur mixture) and arrange them in layers on top of the cheesecake filling. You can overlap them slightly to cover the entire surface.
5. Topping:
In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream on top of the cheesecake layer, smoothing it out evenly.
Use a piping bag to create decorative swirls or rosettes on top.
6. Finishing Touches:
Dust the top with cocoa powder and drizzle caramel sauce if desired.
7. Chill:
Refrigerate the cheesecake for at least 4 hours (overnight is best) to let it set properly.
Serve:
Slice and serve this rich and creamy tiramisu cheesecake! The layers of creamy mascarpone filling, coffee-soaked ladyfingers, and whipped topping are sure to delight.
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