Cheesecake Tiramisu

Category5 573 Last Update: Mar 19, 2021 Created: Mar 13, 2021 0 0 0
Cheesecake Tiramisu
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 3 hours
  • Calories: -
  • Difficulty: Hard
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This cheesecake is an imitation of the well-known Italian dessert.

Ingredients

Directions

  1. Detachable form with a diameter of 25 cm. Base. Preheat oven to 175 ° C. Break the chocolate, melt, cool until slightly warm. Dissolve coffee in hot liquor and chill. Beat butter with powder for about 7 minutes until fluffy. Beat the egg in another bowl. At low mixer speed combine butter and chocolate, then add sifted flour and finally beaten egg and coffee. Press the bottom of the split form together with the baking paper, the paper should be larger than the form and, when pressed, also remain outside. Transfer the chocolate mass to the prepared form, smooth and place the cookies (laying like parquet), slightly pressing it into the mass. Place in the oven and bake for 8 minutes. Leave to cool.
  2. Impregnation. Actually, this is not an impregnation, but an insulator of the filling from the cookies. Pour gelatin with cold water and let stand for 5 minutes. Boil water (50 ml) in a saucepan and dissolve the coffee, remove from heat, add gelatin and stir until the gelatin is completely dissolved. Add liqueur, cool and wait about 15 minutes until lightly thickened. While it is thickening, you can prepare the filling. After thickening, brush the cookies with the coffee mixture.
  3. Filling. Preheat oven to 175 ° C. Mix at the lowest speed in order to avoid air getting into the mixture and then getting bubbles in the cut. Mix cream cheese with mascarpone for 1-2 minutes. Add powder gradually. Add eggs strictly one at a time, stirring in every 20-30 seconds. Pour in the cream, vanilla extract and liqueur. Gently pour the mixture onto the baked bottom, level evenly. Put on the "bath" - pour boiling water into a mold larger than the cheesecake mold, isolate the cheesecake mold from the water using foil or a baking sleeve, put this structure in a mold with water. Bake at the bottom or middle of the oven. Bake for 15 minutes, then reduce the temperature to 120 ° C and bake for another 90 minutes, or until slightly wobbling in the middle (see on your oven,
  4. Fill. Dissolve coffee in heated liquor. Stir sour cream with liqueur and powder, distribute over the top of the finished cake and put in the oven for 10 minutes to bake the top. He should only "grab", should not bake.
  5. After baking, let the cake cool in the oven for about half an hour, then cool completely at room temperature and let stand in the refrigerator overnight. Remove from the ring and transfer to a dish. Sprinkle the top with cocoa through a strainer, you can use it when sprinkling with a stencil. Cut with a hot dry knife, wiping the knife after each cut, so that the filling does not "drag" in pieces behind the knife.

Cheesecake Tiramisu



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 3 hours
  • Calories: -
  • Difficulty: Hard

This cheesecake is an imitation of the well-known Italian dessert.

Ingredients

Directions

  1. Detachable form with a diameter of 25 cm. Base. Preheat oven to 175 ° C. Break the chocolate, melt, cool until slightly warm. Dissolve coffee in hot liquor and chill. Beat butter with powder for about 7 minutes until fluffy. Beat the egg in another bowl. At low mixer speed combine butter and chocolate, then add sifted flour and finally beaten egg and coffee. Press the bottom of the split form together with the baking paper, the paper should be larger than the form and, when pressed, also remain outside. Transfer the chocolate mass to the prepared form, smooth and place the cookies (laying like parquet), slightly pressing it into the mass. Place in the oven and bake for 8 minutes. Leave to cool.
  2. Impregnation. Actually, this is not an impregnation, but an insulator of the filling from the cookies. Pour gelatin with cold water and let stand for 5 minutes. Boil water (50 ml) in a saucepan and dissolve the coffee, remove from heat, add gelatin and stir until the gelatin is completely dissolved. Add liqueur, cool and wait about 15 minutes until lightly thickened. While it is thickening, you can prepare the filling. After thickening, brush the cookies with the coffee mixture.
  3. Filling. Preheat oven to 175 ° C. Mix at the lowest speed in order to avoid air getting into the mixture and then getting bubbles in the cut. Mix cream cheese with mascarpone for 1-2 minutes. Add powder gradually. Add eggs strictly one at a time, stirring in every 20-30 seconds. Pour in the cream, vanilla extract and liqueur. Gently pour the mixture onto the baked bottom, level evenly. Put on the "bath" - pour boiling water into a mold larger than the cheesecake mold, isolate the cheesecake mold from the water using foil or a baking sleeve, put this structure in a mold with water. Bake at the bottom or middle of the oven. Bake for 15 minutes, then reduce the temperature to 120 ° C and bake for another 90 minutes, or until slightly wobbling in the middle (see on your oven,
  4. Fill. Dissolve coffee in heated liquor. Stir sour cream with liqueur and powder, distribute over the top of the finished cake and put in the oven for 10 minutes to bake the top. He should only "grab", should not bake.
  5. After baking, let the cake cool in the oven for about half an hour, then cool completely at room temperature and let stand in the refrigerator overnight. Remove from the ring and transfer to a dish. Sprinkle the top with cocoa through a strainer, you can use it when sprinkling with a stencil. Cut with a hot dry knife, wiping the knife after each cut, so that the filling does not "drag" in pieces behind the knife.

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