Tiramisu cheesecake

I named this cake tiramisu cheesecake because it is a cheesecake variation of that popular Italian dessert. The cheese layer coffee flavoured is delicate and creamy but clear in taste. On the top is placed cloud of mascarpone cheese and whipped cream which is light and complements the whole taste. This dessert is very yummy, subtle and sophisticated. I think it is the one of top cheesecakes on my blog. Enjoy!

 

You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 9 inch

 

 Base:

  • 170 g tea biscuits
  • ¼ cup butter, melted

Cheesecake:

  • 500 g cream cheese
  • ¾  cup sugar
  • 2 tablespoons instant coffee (powder or granules)
  • ½ cup boiling water
  • ½ cup whipping cream
  • 3 tablespoons coffee liqueur (I used Kahlua)
  • 3 eggs

Cloud:

  • 250 g mascarpone* cheese
  • 250 ml whipping cream
  • 5 tablespoons icing sugar
  • 1 tablespoon cocoa powder

* use real Italian product (without corn starch)

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: dissolve coffee in boiling water. Heat the cream gently and stir in the coffee liquid. Let cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add coffee with cream, mix shortly. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

When the cheesecake is in the oven make cloud: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. Beat cream until stiff peaks. Add mascarpone cheese and sugar and beat on lower speed until incorporated. Heat gelatine gently in a double boiler or microwave until dissolves, not boil. Stir one tablespoon mascarpone mixture in liquid gelatine and mix. If the mixture is smooth add to the bowl with creamed mascarpone and mix immediately. Pour the cloud mixture into silicon mould at will and place in fridge for few hours or overnight. Before removing from mould freeze for 30 minutes in freezer. If you do not have proper mould may pour the mascarpone mixture direct over cooled cheesecake and place in fridge for overnight.

Next day remove cheesecake from the pan and place on a cake stand. Remove frozen cloud from the mould and place on the top of cheesecake. Dust with cocoa powder. Store in fridge.

 

 

 Category: Cheesecakes.

Tags: coffee, mascarpone.