Tiramisu cheesecake - Opskrift på den bedste tiramisu cheesecake
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Tiramisu cheesecake

Tiramisu cheesecake – the most delicious creamy cheesecake with ladyfingers and coffee. This cheesecake consists of a crunchy biscuit base of digestive biscuits and ladyfingers; the cream is made with coffee, cream cheese and mascarpone and on top is a classic sprinkling of cocoa powder. The cake isn’t quite like the classic Italian Tiramisu dessert. There’s no alcohol here (cognac or marsala), but you can easily brush some on the biscuit base or fold some into the cheesecake filling. The cheesecake can be made a day in advance and kept in the fridge. I love cheesecakes and there are lots of different kinds of this delicious cake here on the blog. Try, for example, my Daim cheesecake or my lemon cheesecake. Enjoy!

Tiramisu cheesecake

Cheesecake for 10-12 persons
Preperation 1 t. / Cooking 3 t. / Total + 4 t.
Ingredients

Biscuit base

150 g digestive biscuits

150 g ladyfingers

175 g butter, melted

Cream cheese filling

3 sheets gelatin

400 g ordinary cream cheese

250 g mascarpone

130 g confectioner’s sugar

50 ml strong, warm coffee

500 ml cream

Extras

Cocoa for sprinkling

A few extra ladyfingers for decoration

 

Approach

Biscuit base

Process the biscuits and ladyfingers in a food processor so they’re finely crushed. Melt the butter and mix well with the biscuits to form an even mixture. Take the bottom out of a spring form tin, place it on the serving dish and line the sides with acetate (my form is 23 cm in diameter). Pour the biscuit base into it. Press the base down firmly into the tin and place it in the fridge while you make the cheese cream filling.

Cream cheese filling

Soak the gelatin in cold water for 10 minutes. Whisk the cream cheese, mascarpone and confectioner’s sugar together to make the cheese cream filling. Steep the gelatin in the hot coffee. Mix a little of the cheese cream filling into the warm coffee until it has reached the same temperature. Then pour that mixture into the rest of the cheese cream filling and fold well. Whisk the cream into a light froth and fold it into the filling. Pour the filling onto the biscuit base and refrigerate for at least 3 hours.

Remove the spring form and acetate from around the cake and sprinkle the cocoa on top. Crush a few ladyfingers over the cake, too, if you like. Buon appetito!

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