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.
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.
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.
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.
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
75 ml strong coffee
100 ml Kahlua liqueur (substitute with water for non-alcoholic version)
14 lady fingers sponge
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.
Grease the base and sides of a 9-inch springform pan. Line the base with a sheet of non-stick baking paper. Set aside.
Process the crackers into fine crumbs and combine melted butter, sugar and mix well.
Pour into prepared pan and press down evenly and firmly.
Bake in preheated oven for 10 mins. Set aside to cool.
Prepare coffee mixture by mixing all the ingredients together in a large shallow bowl.
Break 2 pieces of lady finger sponge into half. Leave the remaining whole. Set aside.
In a large clean bowl, add in whipping cream, icing sugar and vanilla extract.
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.
In another large bowl, combine cream cheese, mascarpone cheese and sugar together.
Whisk the cream cheese mixture over low speed until just combined.
Take out the cold whipped cream from the fridge and fold it into cream cheese mixture until just combined.
Over-mixing can cause the filling to curdle.
Dip one lady finger into the coffee mixture and place in the centre of the crust. Repeat with the rest.
Fit the broken halves of the lady finger in the remaining empty space to cover the crust completely.
Pour the cream cheese filling in the centre and spread it out evenly with a spatula.
Cover with cling wrap and refrigerate for at least 8 hours or preferably overnight.
Whisk the ingredients for Kahlua cream together until stiff peaks.
Dust the top of the cheesecake with some cocoa powder and gently remove the springform from the pan.
Fill the cream into a piping bag fitted with a star tip. I’m using a plain Wilton 1A nozzle.
Pipe the cream on top of the cheesecake and decorate with more cocoa powder and shaved chocolate if desired.
Keep chill in the refrigerator until ready to serve.