Elkie asked:
One holiday season, my fiancees aunt bought a Tiramisu cheesecake. I have to say, it was one of the most wonderful desserts I have ever tasted. Does anyone know have a good recipe for Tiramisu Cheesecake?
One holiday season, my fiancees aunt bought a Tiramisu cheesecake. I have to say, it was one of the most wonderful desserts I have ever tasted. Does anyone know have a good recipe for Tiramisu Cheesecake?
Tags: Desserts, Holiday Season, Recipe Cheesecake, Recipe For Tiramisu
August 28th, 2009 at 4:07 am
Tiramisu Cheesecake
Submitted by: Marty Fries
Photo by: KeiffersKitchen “Tiramisu flavored cheesecake, combines the flavors and richness of Tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.”
Original recipe yield: 9 inch cheesecake.
Prep Time:30 MinutesCook Time:1 Hour Ready In:4 Hours Servings:12 (change)
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INGREDIENTS:
1 (12 ounce) package lady fingers
4 tablespoons butter, melted
4 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.
August 30th, 2009 at 4:26 am
INGREDIENTS:
1 (12 ounce) package lady fingers
4 tablespoons butter, melted
4 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.
August 31st, 2009 at 8:28 pm
wikepedia
September 3rd, 2009 at 7:26 am
Take some pie crust, throw on some cheese and a piece of paper that says tiamisu and throw in oven till paper catches on fire. Make a wish blow out the paper, do 10 jumping jacks. Turn off the smoke detector, and dig in.
September 4th, 2009 at 9:34 am
Go on ‘google’, then type in TIRAMISU. You will find lots of websites for tiramisu recipes.
September 5th, 2009 at 12:02 am
ITALY
Mocha Ladyfinger Cake
(Tiramisu)
4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.
September 6th, 2009 at 5:22 am
Italian Tiramisu Cheesecake
3 8 oz. packages cream cheese
1 C. sugar
8 oz. mascarpone cheese
3 eggs
4 T. flour
4 T. coffee flavored liqueur or espresso
1 12 oz. package Lady Fingers
4 T. butter, melted
Preheat oven to 350°F. Place a pan or baking dish filled with about an inch of water on the bottom of oven rack.
Using a food processor or blender, process the package of ladyfingers to fine crumbs.
In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or espresso and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix on slow speed until just smooth. The consistency of the mascarpone can vary sometimes making your batter to thick — if this is the case add about a teaspoon to a tablespoon of cream. Be careful not to over mix. Pour batter into crust and place on the middle rack of the oven.
Bake at 350°F for 40 to 45 minutes, or until just set.
Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for at least 3 hours, or overnight, before serving.
Enjoy with shaved chocolate or chocolate powdered on top.