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Tiramisu Cheesecake

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Recipe

The combination of Tiramisu and cheesecake gives you a pure enjoyment and endless joy.

 

Yield

16 servings

Prep

20 min

Cook

85 min

Ready

12 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
2 tablespoons butter
or margarine, melted
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½ teaspoon instant coffee, espresso
instant
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1 cup vanilla wafer crumbs
*
Filling
24 ounces cream cheese
or neufchatel cheese, room temperature
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8 ounces mascarpone cheese
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1 ⅔ cups sugar
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4 large eggs
room temperature
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1 teaspoon vanilla extract
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1 pinch salt
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2 teaspoons instant coffee, espresso
instant
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1 tablespoon water
hot
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2 tablespoons brandy
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1 ounce semi-sweet chocolate
grated, null, null
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2 teaspoons cocoa powder
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Ingredients

Amount Measure Ingredient Features
Crust
3E+1 ml butter
or margarine, melted
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2.5 ml instant coffee, espresso
instant
* Camera
237 ml vanilla wafer crumbs
*
Filling
693.6 ml/g cream cheese
or neufchatel cheese, room temperature
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231.2 ml/g mascarpone cheese
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394 ml sugar
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4 large eggs
room temperature
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5 ml vanilla extract
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1 pinch salt
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1E+1 ml instant coffee, espresso
instant
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15 ml water
hot
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3E+1 ml brandy
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28.9 ml/g semi-sweet chocolate
grated, null, null
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1E+1 ml cocoa powder
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Directions

Crust: Preheat oven to 350℉ (180℃).

Butter an 8-inch springform pan.

Stir in butter and espresso powder in small bowl until combined.

Stir in crumbs until crumbs are evenly moistened.

Pat evenly over bottom of prepared pan.

Bake 10 minutes. Cool on wire rack.

Keep oven on.

Tightly cover outside bottom and sides or springform pan with heavy-duty foil.

Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes.

Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes.

Reduce speed to medium and beat in vanilla and salt.

Add eggs, one at a time, beating just until blended after each addition.

Pour 4 cups filling over crust in prepared pan and place in large roasting pan.

Dissolve espresso in hot water.

Fold into remaining filling with brandy and grated chocolate.

Spoon mixture evenly over filling in pan; smooth top with spatula.

Place pan on oven rack.

Pour enough hot water into roasting pan to come 1inch up side of springform pan.

Bake 1¼ hours or until center is just set.

Remove cheesecake from water bath.

Cool completely on wire rack.

Remove foil.

Cover and refrigerate overnight.

Just before serving, run knife around edge of pan; remove sides.

Sprinkle lightly with cocoa.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 27660% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 157mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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