Tiramisu Cheesecake Recipes

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.

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!

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.

Steps:

• Preheat the oven to 325 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
• Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
• One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
• Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.
• Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, 1 hour and 15 minutes to 1 hour 30 minutes (the edges should be set and the center slightly jiggly). Let cool to room temperature.
• Unmold the cheesecake from the pan and dust with cocoa. Spread some mascarpone around the sides with an offset spatula. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up.

Steps:

• Preheat oven to 325 degrees. Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan.
• Layer half of the wafers (44) on bottom of prepared pan.
• In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
• In a large bowl, beat cream cheese and sugar on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water.
• Remove 3 1/2 cups of batter; place in medium bowl. Stir in dissolved coffee.
• Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
• Bake 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; dust with cocoa.
• Store leftover cheesecake in refrigerator.

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.

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).

Steps:

• Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan. , Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan., Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Just before serving, dust cheesecake with cocoa.

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.