If you’re one of those who feel overwhelmed when it comes to choosing a dessert and want to try a little bit of everything, we have a recipe that will fulfill your wishes: we’ve taken the best of both worlds – cheesecake, the most versatile creamy cheese cake in the world, and tiramisu, a classic Italian dessert beloved by young and old – and created something even more unique and delicious: cheesecake tiramisu! The delicate mascarpone cream and coffee-drenched ladyfingers of the legendary spoon dessert meet the rich, fresh, and firm texture of cheesecake, creating a delicious feast that will delight the whole family. And for special occasions? With our chocolate checkerboard decoration, cheesecake tiramisu is dressed up and ready to grace even the most elegant tables… just like the soft tiramisu tart, which is equally original and spectacular! Are your spoons trembling? Are you starting to feel a little bit of drool? Enough talk, it’s almost tea time. Let’s prepare the irresistible cheesecake tiramisu together!
Ingredients for a 22 cm base:
Ladyfingers – 190g
Butter – 100g
Coffee – 50g
Calories for Cheesecake Tiramisu
Preparation time: 30 minutes
Cooking time: 10 minutes
Servings: 10 people
Note: Please consider the time required for the base to cool down (30 minutes) and the cheesecake to set (at least 3 hours).
How to prepare Cheesecake Tiramisu
To prepare cheesecake tiramisu, let’s start with the base. Prepare the coffee (espresso or moka): you’ll need a total of 170g (let it cool down later), then melt the butter in a saucepan and let it cool down. In the meantime, put the ladyfingers in the mixer and chop them finely. Transfer them to a bowl and add the melted butter and 50g of coffee, mix well. Butter and line with parchment paper a 22 cm springform pan and pour the ladyfinger mixture into it. Distribute it evenly on the bottom, pressing it firmly with the back of a spoon to compact it. Finally, refrigerate the pan for at least 30 minutes to set.
Meanwhile, let’s focus on the cream. Soak the gelatine in a bowl of cold water. Then put 65g sugar and 45g water in a heavy-bottomed saucepan. Bring to a boil to make syrup. Check the temperature with a food thermometer; when it reaches 115°C, add the egg yolks and the remaining sugar in a stand mixer and start whisking. When the syrup reaches 120°C, remove it from the heat and gradually add it to the mixer in 3 portions, making sure to turn off the mixer between each addition to avoid losing the syrup on the side of the bowl.
Keep mixing until the mixture is completely chilled. In a saucepan, heat the cream (there is no need to boil it) and add the dissolved gelatine (after squeezing it well). Mix well to melt the gelatine, and let it cool down. Combine the cream cheese and mascarpone in a bowl, mix well.
Add the cheeses to the stand mixer, one spoonful at a time, and keep whisking. Finally, add the cooled gelatine-infused cream, mix well, but only long enough to combine all the cream ingredients, then turn off the mixer. Retrieve the firmed-up base of your cheesecake from the fridge and spread a layer of cream on top, leveling it with a spatula. Quickly dip the ladyfingers in the remaining 120g of coffee and cut them in half. Arrange the half-ladyfingers in concentric circles inside the springform pan, then cover them with the second and final layer of cream, leveling it out as well. Chill your cheesecake tiramisu in the fridge for at least 3-4 hours.
After the time has passed, gently remove the springform pan and the parchment paper from the edges. You can either simply sprinkle the surface of the dessert with sifted cocoa powder or, to achieve a checkerboard like ours, follow these steps: draw a circle on a sheet of parchment paper that is the same diameter as the springform pan; use a ruler to draw horizontal and vertical lines to form squares, and finally, using a trimming knife or a pair of scissors, cut half of the squares alternately to create a checkerboard. Have someone help you keep the parchment paper on the dessert and sprinkle it with cocoa powder. Finally, remove the parchment paper, and your cheesecake tiramisu is ready to be enjoyed!
You can store cheesecake tiramisu in the fridge, covered with cling film, for 3-4 days. Alternatively, you can freeze it, dividing it into portions if you prefer, in suitable food containers. Thaw the cheesecake in the fridge when needed.
If you want a simpler but equally striking decoration, create some strips of parchment paper and arrange them in diamond shapes on the surface of the dessert, as if making a tart; sprinkle with cocoa, et voilà!