Tiramisu Cheesecake

Appearance- 5, Taste- 2, Texture- 2.  This dessert looks really good, but I didn’t like the texture or the taste of it.  The texture was soft like tiramisu and not like cheesecake.  The layer of sour cream on the top of the cheesecake gave the dessert a sour taste as well, and overall, it wasn’t too sweet.  The coffee flavor was also very weak.  If I ever make this dessert again, I will add more coffee, more sugar, and omit the sour cream.  This cheesecake also takes a long time to make.

Prep: 45 minutes
Bake: 45 minutes
Cool: 1 3/4 hours
Chill: 4 hours
Makes: 12-16 servings
Oven: 350° F

Ingredients:

3/4 cup finely crushed chocolate wafers (about 13 cookies)
2 tablespoons butter, melted
6 ladyfingers, split lengthwise (If the ladyfingers come in strips, don’t separate them into individual cookies.  They’ll stand up against the side of the pan more easily.)
1 teaspoon instant espresso coffee powder or instant coffee crystals
2 tablespoons rum, brandy, or milk
2 8-oz. packages cream cheese, softened
1 8-oz. carton mascarpone cheese, softened, or 1 8-oz. package cream cheese, softened
1 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
3 eggs
1 8-oz. carton dairy sour cream
1/2 teaspoon unsweetened cocoa powder
Shaved semisweet chocolate (optional)

Directions:

1. For crust, combine wafers and butter.  Press onto the bottom of an ungreased 9-inch springform pan.  Cut the split ladyfingers in half crosswise; line side of pan with ladyfinger pieces, rounded side out and cut side down.  Set aside.

2. For filling, dissolve coffee powder or crystals in rum, brandy, or milk (there’s no need to heat the liquid to dissolve powder or crystals); set aside.  Beat cream cheese and mascarpone until combined.  Gradually add sugar, beating on medium to high speed until smooth.  Beat in cornstarch and vanilla.  Add eggs all at once.  Beat on low speed just until combined.  Stir coffee mixture into cheese mixture.

3. Pour filling into crust-lined pan.  Place in a shallow baking pan in oven.  Bake in a 350° F oven for 45-50 minutes or until center appears nearly set when gently shaken.  Remove from oven.  Immediately stir sour cream; gently spoon sour cream on top of hot cheesecake; carefully spread to within about 1 inch of edge.

4. Cool in springform pan on wire rack for 15 minutes.  Use a narrow metal spatula to carefully loosen ladyfingers from side of pan.  Cool 30 minutes more.  Remove sides of pan; cool 1 hour.  Cover and chill at least 4 hours before serving.  To serve, sift cocoa powder over top and, if desired, sprinkle with shaved chocolate.

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