I cam up with doing the tiramisu cheesecake during our conversation. I had remembered another conversation Eric and I had had about desserts and how he needed a good recipe for the Italian dessert (of which I have and have yet to pass along to him or you).The man loves his tiramisu, and he also loves his cheesecake. What better cake could I make? This recipe comes from Better Homes and Gardens via Tastebook (I added an ingredient to make it more similar to the tiramisu I make). Enjoy!
This picture is really bad; I promise a better one tomorrow after we cut into at work.
Recipe by Better Homes and Gardens, adapted by me
3/4 cup finely crushed chocolate wafers (I used chocolate grahams, 2 crackers shy of one pack)
2 Tbl butter, melted
6 ladyfingers, split lengthwise (I used a slightly bigger pan than the one in the recipe so I used one whole package plus one ladyfinger and did not cut in half)
1 tsp instant espresso coffee powder or instant coffee crystals
2 Tbl rum, brandy, or milk (I used coffee liquor by Starbucks)
2 8-oz packages of cream cheese, coftened
1 8-oz package mascarpone cheese, softened (you can use one package of cream cheese in place of this, but you can't beat the real thing)
1 cup sugar
1 Tbl cornstarch
1 tsp vanilla extract
1-1/4 cup mini chocolate chips
1 8-oz carton sour cram
1/2 tsp unsweetened cocoa powder
Shaved semisweet chocolate (optional)
- Preheat oven to 350F. Place pan with boiling water on bottom rack of oven.
- For crust, combine wafers and better. 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.
- For filling, dissolve coffee crystals in rum, brandy, or milk; 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 and chocolate chips into cheese mixture.
- Pour filling into crust-lined pan. Place on top rack in oven, centered over the pan with boiling water. Bake for 40-50 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.
- Cool in springform pan on wire rack for 15 minutes. Use a narrow metal spatula to carefully loosen ladyfingers from side of pan. Cool for 30 more minutes. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours before serving.
- To serve, sift cocoa powder over the top and, if desired, sprinkle with shaved chocolate (I bought a couple of Flake bars and topped mine with that instead; specialty stores will carry these stateside since they are a British candy made by Cadbury; YUM!).