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Tiramisu Cheesecake

A match made in dessert heaven

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Tiramisu Cheesecake

8 servingsINGREDIENTS20  large ladyfinger240 mL (1 cup) coffee455 g (16 oz) cream cheese455 g (16 oz) mascarpone cheese1 tablespoon vanilla extract235 mL (1 cup) milk, hot100 g (1/2 cup) sugar4 teaspoons gelatin2 tablespoons cocoa powderPREPARATION1. Dip the ladyfingers in coffee.2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.3. Freeze until the ladyfingers are frozen.4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract, and stir to combine.5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.6. Pour the milk mixture through a sieve into the bowl of cream cheese.7. Pour 1 cup of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.9. Add another cup of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.10. Refrigerate for 2 hours or until firm.11. Dust the top with cocoa powder.12. Enjoy!Inspired by:https://www.youtube.com/watch?v=sYmPCmh24dk
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8 servings

INGREDIENTS

20 large ladyfinger

240 mL (1 cup) coffee

455 g (16 oz) cream cheese

455 g (16 oz) mascarpone cheese

1 tablespoon vanilla extract

235 mL (1 cup) milk, hot

100 g (1/2 cup) sugar

4 teaspoons gelatin

2 tablespoons cocoa powder

PREPARATION

1. Dip the ladyfingers in coffee.

2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.

3. Freeze until the ladyfingers are frozen.

4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract, and stir to combine.

5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.

6. Pour the milk mixture through a sieve into the bowl of cream cheese.

7. Pour 1 cup of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours

8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.

9. Add another cup of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.

10. Refrigerate for 2 hours or until firm.

11. Dust the top with cocoa powder.

12. Enjoy!

Inspired by:

https://www.youtube.com/watch?v=sYmPCmh24dk