Tiramisu Cheesecake Recipe

Tiramisu Cheesecake Recipe


For the Coffee Mixture (for dipping ladyfingers):
1/2 cup Hot Water
2 tablespoons Sugar
1 tablespoon Instant Espresso or strong  Coffee
2 tablespoons coffee-flavored Liqueur

For the Cheesecake:

3 (8 oz.) packages full-fat Cream Cheese, at room temperature
2 large Eggs
2/3 cup Heavy Whipping Cream
1 1/3 cups Sugar
1/4 cup Cornstarch
1 tablespoon Hot Water
1 tablespoon Instant Espresso or strong Coffee
1 tablespoon Pure Vanilla Extract
24 Ladyfingers, divided

 For the Tiramisu:
1 (8 oz.) carton Mascarpone Cheese
1 tablespoon Pure Vanilla Extract
1 1/2 cups cold Heavy Whipping Cream
2 tablespoons Sugar



Coffee Mixture:
Combine the water and espresso in a small saucepan until dissolved. Add the sugar and coffee liqueur, bring to a boil, reduce heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.

Stir the water and instant coffee together in a small cup until dissolved.  Let cool. Stir coffee into the heavy cream. Set aside.

Preheat oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of an 8 or 9-inch springform pan (oddly, mine is 8 1/2-inch). Dip 12 ladyfinger cookies into the coffee mixture just long enough to get them wet, do not soak them! Arrange the ladyfingers on the bottom of the pan. (break or cut the last one to fit and fill the gaps). Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides.

In a large bowl, with an electric mixer, beat one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed. Blend in remaining cheese, one package at a time. Add the eggs, one at a time, nad continue to beat slowly until combined. Beat in the remaining sugar and vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended; take care not to over whip! Spoon the batter into a springform pan.

Place the pan in a large shallow pan containing hot water that comes about halfway up of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes – the outside of the cake will set but the center will still be loose. Remove the cake from the water bath and let cool in the pan, on a wire rack, for 2 hours. Cover with plastic wrap and refrigerate until completely cold, preferably overnight or at least 4 hours.

Top the cold cheesecake, still in the pan, with a layer of 12 ladyfingers dipped in the coffee mixture. Transfer the cake to the freezer until completely frozen, 3-4 hours or overnight.

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