Tiramisu cheesecake on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/chizkejk-tiramisu/Notes on ingredients:

      Cream cheese. Any Philadelphia-type cream cheese is suitable here. But before preparing the filling, look at its consistency. If the cheese is very soft, you can change the balance between cheese and cream to even out the consistency of the cream: add more cheese and less cream.

      Mascarpone. This cheese is indispensable in this case, because it gives the cheesecake the characteristic taste of tiramisu cream. Take any proven macarpone with the smoothest texture possible.

      Savoyardi. Italian crunchy sponge biscuits. It's also called “lady fingers.” You can use both purchased and self-made savoyardi cookies here (here is my recipe).

      Eggs. The size of the eggs is C-1 or M. This is about 50-55 g without shell.

      Cream. We use heavy cream of 30% and above. If desired, they can be replaced with fatty sour cream of 25-30%.

      Sugar. It's better if it's shallow. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.

      Coffee. This recipe uses brewed natural coffee to impregnate savoyardi. I do not recommend instant for these purposes, it will not taste very good.

      Brandy. Or cognac. Or a kalua-type coffee liqueur. If you don't accept alcohol, exclude it from their prescription. The taste will be a little easier, but it's not super critical.

      Cookie. Any sugar chocolate cookies of the Jubilee type are suitable here. If you don't have chocolate chip cookies, vanilla cookies are fine too.

      Butter. In this case, oil with a fat content of 72% or higher is suitable.

      We proceed to cooking.

      We are preparing the base.

      Cookies are ground into crumbs using a blender.

      Add the melted butter and mix. We put it into a detachable mold and tamp it along the bottom (you do not need to make sides).

      We send the mold to the oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.

      Mix 2 cheeses, whisk with a whisk with sugar until smooth and smooth. Gradually add the cream and eggs. We try not to overdo the mass – if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.

      To impregnate savoyardi, mix coffee with brandy and 2 tsp sugar.

      Pour half of the cheese mass onto the baked base. Savoyardi is soaked in coffee and put on the cheese mass.

      Pour the remaining cheese mass on top.

      We put the mold in an oven preheated to 150 degrees, at the bottom of which there is already a mold with boiling water. Bake the cheesecake for about an hour. In the process, the savoyards will surface – it's not a big deal.

      Let the cheesecake stand for about 40 minutes in the oven turned off, then remove and cool to room temperature. We send it to the refrigerator for at least 4 hours.

      Remove the finished cheesecake from the mold and sprinkle with cocoa.

      Cut into slices and serve.

      Have a nice tea party!



       This recipe for Tiramisu cheesecake has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.

      Do you want to thank me? It's easy!