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Tiramisu Cheesecake

Posted: March 17, 2017
Categories: Desserts

 

Combining two of my favorite desserts – Tiramisu and cheesecake, this decadent yet extremely light in texture Tiramisu Cheesecake is one of my absolute 2017 favorite desserts. It’s extremely easy to pull off too.

Bear Naked Food Tiramisu Cheesecake

 

Thanks to my favorite shopkeeper from Sun Lik Trading, who insisted I give this Elle & Vire mascarpone cheese a try, I wouldn’t have thought of experimenting with another flavor of cheesecake. After all, our family members are were loyal fans of my No Bake Oreo Cheesecake.

Tiramisu Cheesecake with Elle & Vire Mascarpone

Elle & Vire Mascarpone from Sun Lik Trading.

I definitely think the texture of this mascarpone is much smoother than other brands but I had a little trouble squeezing out the mascarpone from the carton. Other than that, I’m really happy working with it.

Reminds me of soft serve ice cream. :-P

Reminds me of gelato. 😛

I’m not sure about you but I must admit this is the first time I’ve ever had a Tiramisu Cheesecake. But certainly not the last. I thought I used quite a fair amount of Kahlua liqueur but I was surprised not only was the cheesecake not overwhelmed by alcohol, the coffee- flavored liqueur came through so subtly. For non-alcoholic version, simply switch out the Kahlua with water.

Bear Naked Food Tiramisu Cheesecake

 

 

Ingredients:

Crust:
167 g graham crackers / digestive biscuits – process into fine crumbs
56 g unsalted butter – melted in microwave or over stovetop
20 g caster sugar
¼ tsp salt

Coffee mixture:
75 ml strong coffee
100 ml Kahlua liqueur (substitute with water for non-alcoholic version)
14 lady fingers sponge
Filling:
226 g cream cheese – soften at room temperature
462 g mascarpone cheese – soften at room temperature
52 g caster sugar
240 ml cold whipping cream
58 g icing sugar
2 tsp vanilla extract

Kahlua cream topping:
240 ml cold whipping cream
60 ml Kahlua
73 g icing sugar

Serves 8 – 10

Recipe adapted from: Life Love and Sugar 

Preheat oven to 320°F/160°C.

Crust:
Grease the base and sides of a 9-inch springform pan. Line the base with a sheet of non-stick baking paper. Set aside.

j

 

Process the crackers into fine crumbs and combine melted butter, sugar and mix well.

I like to use a rolling pin and pound them into crumbs.

I like to use a rolling pin to pound them into crumbs.

Add in butter, sugar and squish the ingredients together.

Add in butter, sugar and squish the ingredients together.

Pour into prepared pan and press down evenly and firmly.

n

 

Bake in preheated oven for 10 mins. Set aside to cool.

j

 

Coffee mixture:
Prepare coffee mixture by mixing all the ingredients together in a large shallow bowl.

j

 

Break 2 pieces of lady finger sponge into half. Leave the remaining whole. Set aside.

Filling:
In a large clean bowl, add in whipping cream, icing sugar and vanilla extract.

k

 

Using an electric handheld mixer or stand mixer, whip the cream mixture over medium speed into stiff peaks. It should take about 5 mins.

k

 

Do not over whip or you’ll end up with curdled cream. Place in refrigerate and move on to the cream cheese.

In another large bowl, combine cream cheese, mascarpone cheese and sugar together.

Whisk the cream cheese mixture over low speed until just combined.

k

 

Take out the cold whipped cream from the fridge and fold it into cream cheese mixture until just combined.

j

 

Done!

Done!

Over-mixing can cause the filling to curdle.

To assemble:
Dip one lady finger into the coffee mixture and place in the centre of the crust. Repeat with the rest.

j

 

Fit the broken halves of the lady finger in the remaining empty space to cover the crust completely.

k

 

Pour the cream cheese filling in the centre and spread it out evenly with a spatula.

j

 

Cover with cling wrap and refrigerate for at least 8 hours or preferably overnight.

h

 

To garnish:
Whisk the ingredients for Kahlua cream together until stiff peaks.

j

 

Dust the top of the cheesecake with some cocoa powder and gently remove the springform from the pan.

h

 

Fill the cream into a piping bag fitted with a star tip. I’m using a plain Wilton 1A nozzle.

f

 

Pipe the cream on top of the cheesecake and decorate with more cocoa powder and shaved chocolate if desired.

h

 

Keep chill in the refrigerator until ready to serve.

h

 

You could also top it with some shaved chocolate.

You could also top it with some shaved chocolate.

Bear Naked Food Tiramisu Cheesecake

 

Bear Naked Food Tiramisu Cheesecake

 

Bear Naked Food Tiramisu Cheesecake

 

 

Tiramisu Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: serves 8
Ingredients:
  • Crust:
  • 167 g graham crackers / digestive biscuits – process into fine crumbs
  • 56 g unsalted butter – melted in microwave or over stovetop
  • 20 g caster sugar
  • ¼ tsp salt
  • Coffee mixture:
  • 75 ml strong coffee
  • 100 ml Kahlua liqueur (substitute with water for non-alcoholic version)
  • 14 lady fingers sponge
  • Filling:
  • 226 g cream cheese – soften at room temperature
  • 462 g mascarpone cheese – soften at room temperature
  • 52 g caster sugar
  • 240 ml cold whipping cream
  • 58 g icing sugar
  • 2 tsp vanilla extract
  • Kahlua cream topping:
  • 240 ml cold whipping cream
  • 60 ml Kahlua
  • 73 g icing sugar
Full instructions:
  1. Preheat oven to 320°F/160°C.
  2. Crust:
  3. Grease the base and sides of a 9-inch spring form pan. Line the base with a sheet of non-stick baking paper. Set aside.
  4. Process the crackers into fine crumbs and combine melted butter, sugar and mix well.
  5. Pour into prepared pan and press down evenly and firmly.
  6. Bake in preheated oven for 10 mins. Set aside to cool.
  7. Coffee mixture:
  8. Prepare coffee mixture by mixing all the ingredients together in a large shallow bowl.
  9. Break 2 pieces of lady finger sponge into half. Leave the remaining whole. Set aside.
  10. Filling:
  11. In a large clean bowl, add in whipping cream, icing sugar and vanilla extract.
  12. Using an electric handheld mixer or stand mixer, whip the cream mixture over medium speed into stiff peaks. It should take about 5 mins. Do not over whip or you’ll end up with curdled cream. Place in refrigerate and move on to the cream cheese.
  13. In another large bowl, combine cream cheese, mascarpone cheese and sugar together.
  14. Whisk the cream cheese mixture over low speed until just combined.
  15. Take out the cold whipped cream from the fridge and fold it into cream cheese mixture until just combined.
  16. Overmixing can cause the filling to curdle.
  17. To assemble:
  18. Dip one lady finger into the coffee mixture and place in the centre of the crust. Repeat with the rest.
  19. Fit the broken halves of the lady finger in the remaining empty space to cover the crust completely.
  20. Pour the cream cheese filling in the centre and spread it out evenly with a spatula.
  21. Cover with cling wrap and refrigerate for at least 8 hours or preferably overnight.
  22. To garnish:
  23. Whisk the ingredients for Kahlua cream together until stiff peaks.
  24. Dust the top of the cheesecake with some cocoa powder and gently remove the springform from the pan.
  25. Fill the cream into a piping bag fitted with a star tip. I’m using a plain Wilton 1A nozzle.
  26. Pipe the cream on top of the cheesecake and decorate with more cocoa powder and shaved chocolate if desire.
  27. Keep chill in the refrigerator until ready to serve.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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