Ingredients
PHILADELPHIA CREAM CHEESE SPREAD
350 g
MASCARPONE CHEESE
250 g SAVOYARD
COOKIES 200 g FRESH CREAM 100 ml CASTERED SUGAR 50 grams GELATIN SHEETS 8 grams YELLOW 5 GROUND COFFEE FOR MOCHA to taste SUGAR- FREE COCOA POWDER to taste FOR SYRUP S CASCADE 50 grams CASCADE 30m
Tiramisu cheesecake is a gourmet and irresistible dessert, an ideal synthesis between cheesecake, symbol of American pastry, and tiramisu, a famous dessert loved by young and old. It is actually a cold, no-bake cheesecake, which at the base, instead of cookies mixed with butter, has a layer of cookies dipped in coffee, just like in tiramisu. The cream is made up of egg yolks, mascarpone, spreadable cheese, fresh cream and jelly, for a result that perfectly matches the two traditional recipes.

For safe consumption of the tiramisu cheesecake, we have provided for the pasteurization of the yolks which are whipped with a syrup brought to a temperature of 121°C. If you want to avoid this somewhat delicate technical step, you can buy already pasteurized liquid yolks from the supermarket (you will find them at the refrigerated counter): you can then work with sugar without preparing the syrup.

For an even more aromatic result, you can enrich the coffee syrup with a drop of rum or sambuca. You can enrich the cream with chocolate chips and decorate the surface with chips of white chocolate and red fruits, for an elegant and pleasant contrast. A dessert to enjoy in the company of your closest friends, at the end of a special lunch or dinner.

Find out how to make a tiramisu cheesecake by following the step-by-step procedure and tips.

How to prepare tiramisu cheesecake 

Step 1
Make coffee with a 4 person moka pot
1
. You will need about 200ml.

Step 2
Transfer the still hot coffee to a bowl and let cool
2
.

Step 3
Soak the gelatin sheets in cold water and let them soak for at least 10 minutes
3
.

Step 4
Collect the cream in a saucepan
4
and heat without boiling.

Step 5
Squeeze the gelatine sheets well
5
.

Step 6
Transfer them to the hot cream, off the heat, and stir until completely melted
6
.

Step 7
Cut the ladyfingers: neatly cut each biscuit diagonally along the length
7
, to form a sort of petal.

Step 8
Collect the yolks in a large bowl with the sugar
8
.

Step 9
Collect the water and sugar in a saucepan and bring to the boil to prepare the syrup
9
.

Step 10
Meanwhile, start beating the egg yolks with the sugar
ten
.

Step 11
Monitor syrup temperature
11
. As soon as it is close to 121°C, start beating the egg yolks again.

Step 12
Then, once the exact temperature has been reached, slowly pour in the syrup while continuing to whisk
12
. Whisk again until the mixture cools.

Step 13
At this point add the mascarpone and the cheese spread, free of any liquid residue
13
, and start beating again with the whisk.

Step 14
Also add the cream with the gelatin
14
and, as soon as the mixture is homogeneous, place it in the refrigerator.

Step 15
Quickly pass each lady’s finger in the coffee and compose the base as if it were a flower inside an 18 cm diameter springform pan
15
.

Step 16
Take the cream and distribute half of it in the mold
16
.

Step 17
Continue forming a new layer of soaked ladyfingers
17
.

Step 18
Finish with cream and level the surface
18
.

Step 19
Dip even the smallest remaining parts of the ladyfingers cup in the coffee and press them into the surface to form a flower
19
.

Step 20
Place the cheesecake in the refrigerator for at least 6 hours
20 minutes
. Place it on a flat plate to avoid coffee spills.

Step 21
After the resting time, unmold the entremets using a thin-bladed knife
21
.

Step 22
Sprinkle the surface of the cake with a generous layer of bitter cocoa
22
.

Step 23
Serve the tiramisu cheesecake in slices
23
.

storage
The tiramisu cheesecake can be stored in the refrigerator, in a special airtight container, for 1 to 2 days.

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