This tiramisu cheesecake combines the rich flavors of tiramisu and New York cheesecake.
Ingredients
- ladyfingers: 1 pack (12 ounce pack)
- unsalted butter: 0.25 cup (melted)
- coffee-flavored liqueur: 2 Tbsp
- cream cheese: 3 packages (8 ounce packages, softened)
- mascarpone cheese: 1 container (8 ounce container, softened)
- white sugar: 1 cup
- coffee-flavored liqueur: 2 Tbsp
- all-purpose flour: 0.25 cup
- eggs: 2 piece
- heavy cream: 1 tsp (or more if needed, optional)
- semisweet chocolate: 0.25 oz
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
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Make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
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Make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
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Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
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Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.
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Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.
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Refrigerate for at least 3 hours, or overnight.
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Just before serving, grate semisweet chocolate over the top. chibi chef
