Tiramisù Cheesecake
  • 45 mins (plus 5 hours rest)

  • Medium difficulty

  • 8-10 serves

TIRAMISÙ CHEESECAKE

Ingredients for the base:

140g ORO SAIWA or DIGESTIVE BISCUITS (=4,94oz=1 ⅛ cups)

140g SAVOIARDI BISCUITS (=4,94oz= about 12 biscuits)

50g CANE SUGAR (=1,76oz=⅓ cup)

90g unsalted BUTTER  (=3,17oz=⅓ cup)

60g ESPRESSO COFFEE (=2,12oz=¼ cup) 

Ingredients for the filling:

500g MASCARPONE CHEESE (=17,64oz=2 ⅛ cups)

500g FRESH CREAM (=17,64oz=2 ⅛ cups)

4 EGG YOLKS (=75g=2,65oz)

5 spoons WHITE SUGAR (=80g=2,82oz=⅓ cup)

1 teaspoon MARSALA WINE (=6g=0,21oz=½ tbsp)

12g GELATINE LEAVES (=6 leaves)

BITTER COCOA POWDER to taste

Method:

Make coffee (I use the mocha), pour it in a small bowl and let it cool down.

Divide egg whites from egg yolks. Whisk egg yolks with sugar. Pasteurize the mixture bringing it to 60-65° C (140-149 °F) for 3-5 minutes (I use Kenwood Cooking Chef – flexible beater & stir speed 1 – for this operation, but you can do the same bain-marie).  Let it cool down.

Crumble both types of biscuits biscuits and melt the butter. Combine biscuits powder with sugar and then add melted butter and coffee. Mix.

Pour the mixture into a 26cm diameter springform pan after having greased its sides with a cooking spray and laid a piece of baking paper on the bottom (fixing it between the two pan components). Compress the base with the hands and/or a meat tenderizer, so as to get to a compact and homogeneous bottom. Let it rest in the fridge for minimum half an hour.

Soak the gelatine leaves in cold water for minimum 10 minutes.

Add marsala and mascarpone to the pasteurized egg yolks and mix.

Squeeze the gelatine leaves and melt them in a small pot at low heat, making sure not to exceed 30°C (86°F). Let cool down a few minutes, then add to the mixture and mix quickly. 

Whip the cream and incorporate it to the mixture making sure to blend gently from bottom to top in order to avoid the collapsing of the cream.

Pour the mixture on the biscuits base and flatten with a spatula. Let it set in the fridge for at least 5 hours. 

Sprinkle with cocoa powder, then carefully take the mould away.

A nice option if you are a Tiramisù lover!

Tiramisù cheesecake videorecipe available on our YouTube channel.

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