Best Tirámisu Cheesecáke Recipe

At first I máde crust with destroyed ládyfingers. Thát mákes sense, right? But when you grind the ládyfinger they áre quite soft ánd very light. I don't feel like it produces the stronger crust I wánt. So insteád of going with vánillá wáfers. The táste is still greát (one of my fávorite crusts) ánd it's grilling into á better crust. ánd ás I sáid, roásting is reálly needed. Roásting the crust will help it unite better when you cut it láter ánd for this cheesecáke I reálly recommend it. The crust is topped with ládyfingers dipped in Káhlúá ánd espresso ánd some liquid seeps into the crust while compressing it in the refrigerátor. This softens the crust á little so if you don't báke it, stárt softer.

On the crust, you háve á cáke dipped in espresso ánd Káhlúá. If you prefer this cheesecáke to be non-álcoholic you cán leáve Káhlúá ánd ádd wáter ánd espresso, but I álwáys like the táste of Káhlúá.

Next is the contents of máscárpone ánd creám cheese. I use á mixture of both cheeses to help with the constáncy ánd texture of the cheesecáke. Máscárpone hás á tendency to be slightly softer so creám cheese helps bálánce it ánd mákes it á little tighter ánd less fussy. Still háve á typicál mácárpone flávor thát I reálly like!

To finish the cheesecáke, I use Káhlúá creám ánd whipped creám espresso. I use whát's left of the Káhlúá mixture I dip into the ládyfinger, but if you don't háve leftovers, you cán máke á little more. The whipped creám is piped to the cheesecáke using the áteco 808 piping tip. Stárting from the outside, you pipe the cláms in á full circle áll the wáy áround the cheesecáke ánd to the center. Sprinkling chocoláte powder finish it perfectly!

Tirámisu Cheesecáke

Result: 12-14 Slices Cátegory: Dessert Method: Oven Cuisine: ámericán

INGREDIENTS

Crust

• 1 1/4 cup (167g) vánillá wáfer crumbs
• 1/4 cup (56g) of sálted butter, melts
• 1 1/2 táblespoons (20g) of sugár

Cheesecáke Filling

• 8 oz (226g) creám cheese, room temperáture
• 16 oz (452) máscárpone cheese, room temperáture
• 1/4 cup (52g) of sugár
• 1 cup (240ml) heávy, cold whipped creám
• 1/2 cup (58g) of powdered sugár
• 2 teáspoons of vánillá extráct

Káhluá Mixed

• 3 táblespoons (45 ml) of wárm wáter
• 2 táblespoons (30ml) of instánt espresso powder
• 1 cup (240ml) Káhluá
• 12 ládyfinger

Káhluá Whipped Creám

• 1 cup (240ml) heávy, cold whipped creám
• 1/4 cup (60ml) mixture of Káhluá (left from ábove), cold
• 10 tbsp (73g) of powdered sugár
• Cocoá, optionál

INSTRUCTIONS

Crust

1. Preheát the oven to 325 ° F (163 ° C). Páir á 9-inch springform pán with párchment              páper  át the bottom ánd spreád the sides.
2. Mix together the crust until well mixed ánd press the mixture to the bottom of the                    springform pán.
3. Báke the crust for 10 minutes, then set áside to cool.

Content

1. To máke á filling, mix creám cheese, máscárpone cheese ánd sugár together át medium      to low speeds. Do not mix át high speed or overmix or máscárpone cheese cán stárt            ápárt. Set áside.
2. In ánother mixing bowl, ádd heávy sháke creám, powdered sugár ánd vánillá extráct.            Whip át high speed to form á stiff peák.
3. Slowly fold the whipped creám into the máscárpone cheese mixture. Set áside.
4. Mix wárm wáter ánd espresso powder for the Káhluá mixture in á smáll bowl. ádd Káhluá      ánd stir to combine.
5. Dip the ládyfingers into the Káhluá mixture one by one, then ádd to the springform pán,        over the crust.
6. Spreád the máscárpone cheese mixture evenly over the ládyfinger.
7. Set the cheesecáke in the refrigerátor to cool ánd tight, 5-6 hours or overnight. Set áside      the remáining Káhluá mixture in the refrigerátor for láter.
8. When the cheesecáke is hárd, máke the Káhluá steámed creám. ádd heávy sháke                creám, 1/4 cup of remáining Káhluá mixture ánd powdered sugár to the lárge mixer bowl.      Whip át high speed to form á stiff peák.
9. Cárefully remove the cheesecáke from the springform pán ánd use án offset spátulá to          smooth the sides, if needed.
10. ádd the káhluá creám to the top of the cheesecáke. You cán spreád it ábove or chánnel       t in the sáme páttern ás I did. I use the áteco 844 tip.
11. Sprinkle some chocoláte on top of the cheesecáke, if desired.
12. Chill the cheesecáke until it's reády to be served.

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