TIRAMISU CHEESECAKE
Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.
Provided by Marty Fries
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
- Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
- Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
- Grate semisweet chocolate over the top right before serving.
Nutrition Facts : Calories 528 calories, Carbohydrate 40.2 g, Cholesterol 188 mg, Fat 36.2 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 21 g, Sodium 256.4 mg, Sugar 20 g
TIRAMISU CHEESECAKE RECIPE BY TASTY
Here's what you need: large ladyfingers, coffee, cream cheese, mascarpone cheese, vanilla extract, milk, sugar, gelatin, cocoa powder
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Dip the ladyfingers in coffee.
- In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
- Freeze until the ladyfingers are frozen.
- In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
- Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
- Pour the milk mixture through a sieve into the bowl of cream cheese.
- Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
- Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
- Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
- Refrigerate for 2 hours or until firm.
- Dust the top with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 54 grams, Fat 47 grams, Fiber 0 grams, Protein 12 grams, Sugar 35 grams
TIRAMISU CHEESECAKE DESSERT
Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. -Christie Nelson, Taylorville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers., Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling., Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, spread with whipped topping. Dust with cocoa.
Nutrition Facts : Calories 536 calories, Fat 37g fat (21g saturated fat), Cholesterol 171mg cholesterol, Sodium 343mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 10g protein.
TIRAMISU CHEESECAKE
Make and share this Tiramisu Cheesecake recipe from Food.com.
Provided by Gayle McGowan
Categories Cheesecake
Time 2h15m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Make the crust first. Preheat oven to 350 degrees.
- Butter an 8-inch springform pan.
- Stir butter and espresso powder in small bowl until combined.
- Stir in crumbs until crumbs are evenly moistened.
- Pat evenly over bottom of prepared pan.
- Bake 10 minutes, cool on wire rack. Keep oven on.
- Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
- Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
- Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
- Reduce speed to medium and beat in sugar, vanilla and salt.
- Add eggs, one at a time, beating just until blended after each addition.
- Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
- Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate.
- Spoon mixture evenly over filling in pan; smooth top with spatula.
- Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan.
- Bake 1-1/4 hours or until center is just set.
- Remove cheesecake from water bath.
- Cool completely on wire rack. Remove foil, cover and refrigerate overnight.
- Just before serving, run knife around edge of pan and remove sides.
- Sprinkle Unsweetened Chocolate over top of cheesecake. (I use a sifter to do this).
Nutrition Facts : Calories 453.4, Fat 28.2, SaturatedFat 15.9, Cholesterol 138, Sodium 276.3, Carbohydrate 43.8, Fiber 0.8, Sugar 28.1, Protein 7.6
TIRAMISU CHEESECAKE
Easy to transport and serve, this is a great dessert to take to a party. Everyone loves tiramisu and everyone loves cheesecake so it's a winner all round
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 11
Steps:
- Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.
- For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
- When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
- To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.
Nutrition Facts : Calories 605 calories, Fat 45 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
TIRAMISU CHEESECAKE (LIGHT)
Delicious combo of coffee and chocolate and rum - and it's light! Cooking time includes cooling time. Warning - this is quite rich tasting!
Provided by cjbamboo
Categories Cheesecake
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Place parchment round in bottom of 8 inch springform pan and spray with nonstick spray.
- Mix crust ingredients and press into bottom of pan.
- Bake 8 minutes, then cool completely.
- Reduce heat to 325°F.
- Beat cream cheeses and egg white until creamy.
- Add Splenda, cornstarch, flour, and rum; beat until smooth.
- In small bowl, warm soy milk (in microwave) and mix with coffee powder.
- Add milk/coffee to cheese mixture and blend on low until smooth.
- Stir in chocolate chips by hand.
- Pour into cooled crust and bake for 50 minutes or until sides are firm and center is just set.
- Turn off oven and leave cheesecake for 1 hour.
- Remove from oven and immediately run hot knife around edges to loosen.
- Cool to room temperature and remove sides of pan.
- Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 212.5, Fat 10.6, SaturatedFat 6.4, Cholesterol 29.9, Sodium 477.9, Carbohydrate 14.6, Fiber 0.5, Sugar 4.1, Protein 12.7
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