Tiramisu Mousse 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:

• Heat oven to 325ºF.
• Combine wafer crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat 3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 28 min. or until center is almost set. Cool completely.
• Beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cheesecake. Sprinkle with chocolate. Refrigerate 4 hours.
• Garnish with remaining COOL WHIP and raspberries just before serving.

Steps:

• Combine espresso and butter in the top of a double boiler over simmering water.
• Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
• Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
• Stir mascarpone cheese into marsala mixture.
• Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
• Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
• Fold half of whipped cream into cooled chocolate mixture.
• Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

Steps:

• Heat oven to 325ºF.
• Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
• Beat 3 pkg. Neufchatel, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 28 min. or until center is almost set. Cool completely.
• Beat remaining Neufchatel in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
• Garnish with remaining COOL WHIP and raspberries just before serving.

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.