ingredients
Philadelphia cream cheese spread
350 gr
Mascarpone
250 gr
savoiardi biscuits
200 gr
Fresh cream
100 ml
Caster sugar
50 gr
Gelatin sheets
8 gr
Yolks
5
ground coffee for mocha
q.b.
Unsweetened cocoa powder
q.b.
for the syrup
Caster sugar
50 gr
Water
30 ml
Tiramisu cheesecake is a mouth-watering and irresistible dessert , the ideal synthesis between cheesecake , a symbol of American pastry, and tiramisu , a famous dessert loved by young and old. It is, in fact, a cold and no-bake cheesecake , which at the base, instead of biscuits blended with butter, has a layer of ladyfingers soaked in coffee, just like in tiramisu. The cream is made with egg yolks, mascarpone, spreadable cheese, fresh cream and jelly, for a result that is the perfect match between the two traditional recipes.
For a completely safe consumption of the tiramisu cheesecake, we have foreseen the pasteurization of the yolks which are whipped together with a syrup brought to a temperature of 121 °C. If you want to avoid this somewhat delicate technical step, you can buy already pasteurized liquid yolks at the supermarket (you can find them in the refrigerated counter): in this way you can proceed to work them with sugar without preparing the syrup.
For an even more aromatic result, you can enrich the coffee syrup with a drop of rum or sambuca . You can enrich the cream with chocolate chips and decorate the surface with flakes of white chocolate and red fruits, for an elegant and pleasant contrast. A dessert to be enjoyed in the company of your closest friends, at the end of a special lunch or dinner .
Find out how to make tiramisu cheesecake by following the procedure and advice step by step.
How to prepare tiramisu cheesecake
Step 1
Make coffee using a moka pot for 4 people1. You will need to get about 200 ml of it.
Step 2
Transfer the still hot coffee into a bowl and let it cool2.
Step 3
Dip the gelatin sheets in cold water and let them soak for at least 10 minutes3.
Step 4
Collect the cream in a saucepan4and heat it without bringing it to a boil.
Step 5
Squeeze the gelatin sheets thoroughly5.
Step 6
Transfer them to the hot cream, away from the heat, and stir until completely melted6.
Step 7
Cut the ladyfingers: cleanly score each biscuit diagonally along the length7, to form a sort of petal.
Step 8
Collect the yolks in a large bowl along with the sugar8.
Step 9
Collect the water and sugar in a saucepan and bring to a boil to prepare the syrup9.
Step 10
In the meantime, start beating the egg yolks with the sugar10.
Step 11
Monitor the temperature of the syrup11. As soon as it is close to 121°C, resume beating the yolks.
Step 12
Then, once the exact temperature has been reached, slowly pour in the syrup while continuing to whisk12. Whip again until the mixture cools.
Step 13
At this point add the mascarpone and the spreadable cheese, deprived of any liquid residue13, and resume whipping with the whisk.
Step 14
Also add cream with gelatin14and, as soon as the mixture is uniform, place it in the refrigerator.
Step 15
Quickly pass each ladyfinger in the coffee and compose the base as if it were a flower inside an 18 cm diameter springform pan15.
Step 16
Take the cream back and distribute half of it in the mold16.
Step 17
Continue forming a new layer of soaked ladyfingers17.
Step 18
Finish with the cream and level the surface18.
Step 19
Dip even the smallest parts left over from cutting the ladyfingers into the coffee and sink them into the surface forming a flower19.
Step 20
Place the cheesecake in the refrigerator for at least 6 hours20. Place it on a flat plate to avoid coffee spills.
Step 21
After the rest time, unmold the dessert with the help of a thin blade knife21.
Step 22
Sprinkle the surface of the cake with a generous layer of bitter cocoa22.
Step 23
Serve the cheesecake tiramisu in slices23.
storage
The tiramisu cheesecake can be stored in the refrigerator, in a special airtight container, for 1-2 days .