Tiramisu Cheesecake
This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!
So you may or may not have noticed that I love my tiramisu. I have a recipe for traditional tiramisu, tiramisu cupcakes, a brookie tiramisu, a pumpkin tiramisu layer cake and now this cheesecake. I even have a tiramisu related recipe in the cookbook! I fully intend to tiramisu all the things. 🙂 It’s just so good!
And I had a lot of fun putting this cheesecake together. Initially, I wanted it to be a fully baked cheesecake but it wasn’t turning out quite like I wanted so I switched gears and went with this almost no bake version. The small amount of baking comes in the form of the crust and while I would normally say that you could forgo the baking I really do think it’s necessary in this case.
Let’s discuss.
TIRAMISU CHEESECAKE
INGREDIENTS:
CRUST
1 1/4 cup (167g) vanilla wafer crumbs
1/4 cup (56g) salted butter, melted
1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
8 oz (226g) cream cheese, room temperature
16 oz (452) mascarpone cheese, room temperature
1/4 cup (52g) sugar
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
2 tsp vanilla extract
KAHLUA MIXTURE*
3 tbsp (45ml) warm water
2 tbsp (30ml) instant espresso powder
1 cup (240ml) Kahlua
12 ladyfingers
KAHLUA WHIPPED CREAM
1 cup (240ml) heavy whipping cream, cold
1/4 cup (60ml) Kahlua mixture (remaining from above), cold
10 tbsp (73g) powdered sugar
Cocoa, optional
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to coo
Read Here for Full Recipes>>www.lifeloveandsugar.com/2016/10/19/tiramisu-cheesecake/
So you may or may not have noticed that I love my tiramisu. I have a recipe for traditional tiramisu, tiramisu cupcakes, a brookie tiramisu, a pumpkin tiramisu layer cake and now this cheesecake. I even have a tiramisu related recipe in the cookbook! I fully intend to tiramisu all the things. 🙂 It’s just so good!
And I had a lot of fun putting this cheesecake together. Initially, I wanted it to be a fully baked cheesecake but it wasn’t turning out quite like I wanted so I switched gears and went with this almost no bake version. The small amount of baking comes in the form of the crust and while I would normally say that you could forgo the baking I really do think it’s necessary in this case.
Let’s discuss.
TIRAMISU CHEESECAKE
INGREDIENTS:
CRUST
1 1/4 cup (167g) vanilla wafer crumbs
1/4 cup (56g) salted butter, melted
1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
8 oz (226g) cream cheese, room temperature
16 oz (452) mascarpone cheese, room temperature
1/4 cup (52g) sugar
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
2 tsp vanilla extract
KAHLUA MIXTURE*
3 tbsp (45ml) warm water
2 tbsp (30ml) instant espresso powder
1 cup (240ml) Kahlua
12 ladyfingers
KAHLUA WHIPPED CREAM
1 cup (240ml) heavy whipping cream, cold
1/4 cup (60ml) Kahlua mixture (remaining from above), cold
10 tbsp (73g) powdered sugar
Cocoa, optional
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to coo
Read Here for Full Recipes>>www.lifeloveandsugar.com/2016/10/19/tiramisu-cheesecake/
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