Tiramisu Cheesecake Coffee Mascarpone (Printable Version)
# What You'll Need:
→ Crust
01 -
200 g chocolate wafer cookies, finely crushed
02 -
70 g unsalted butter, melted
→ Filling
03 -
340 g cream cheese, at room temperature
04 -
250 g mascarpone cheese, at room temperature
05 -
120 g powdered sugar, sifted
06 -
1 teaspoon pure vanilla extract
07 -
250 ml heavy cream, cold
08 -
8 g powdered gelatin
09 -
45 ml water
→ Assembly
10 -
120 ml strong brewed coffee, chilled
11 -
30 ml coffee liqueur, rum or other desired spirit (optional)
12 -
120 g ladyfingers
13 -
15 g unsweetened cocoa powder, for dusting
# Step-by-Step Directions:
01 -
Pulse chocolate wafer cookies in a food processor until finely crushed. Combine with melted butter and blend until moist crumbs form. Line the base of a 23 cm springform pan with parchment paper and press crumbs evenly into the bottom. Refrigerate for 10 minutes to set.
02 -
In a large bowl, beat the cream cheese, mascarpone, powdered sugar, and vanilla extract with a mixer on medium speed until smooth and fluffy.
03 -
In a separate bowl, whip the cold heavy cream until soft peaks form.
04 -
Gently fold the whipped cream into the mascarpone cream cheese mixture until just combined.
05 -
Sprinkle powdered gelatin over cold water in a small bowl and let stand for 5 minutes. Microwave the mixture for 10–15 seconds until gelatin is fully dissolved, but do not boil. Allow to cool slightly.
06 -
Fold dissolved gelatin into the cream cheese filling until integrated, taking care not to overmix.
07 -
Spread one-third of the cheesecake mixture over the crust. Combine chilled coffee with liqueur if using. Quickly dip ladyfingers, one at a time, in the coffee mixture and lay a single layer over the filling. Cover with another third of the cheesecake mixture.
08 -
Transfer the remaining cheesecake mixture to a piping bag fitted with your chosen tip and pipe decorative stars or rosettes over the surface.
09 -
Cover and refrigerate for at least 3 hours or overnight until fully set.
10 -
Release the cheesecake from the springform pan. Sift a generous layer of cocoa powder over the top just before serving. Slice with a hot, clean knife for tidy portions.
# Helpful Notes:
01 -
Use espresso or strong-brewed decaf for deeper coffee flavor; warm the knife in hot water for clean slices.