Cheesecake Tiramisu, the perfect union that wins you over…
Tiramisu cheesecake was born from the combination of two of my absolute favorite desserts! And while it’s true that taken individually cheesecake and tiramisu are two fantastic desserts, you have to believe me: the combo of the two together is truly remarkable!
It is a fresh, no-bake dessert that is ideal for summer. Plus it’s easy to make and best of all, everyone always likes it!
Ingredients:
- 185g (6.5 oz) Digestive biscuits (Graham crackers)
- 100g (7 tablespoons) unsalted butter
- 250g (8.8 oz) mascarpone cheese
- 150g (5.3 oz) cream cheese
- 50g (1.8 oz or about 3 tablespoons) Greek yogurt
- 200ml (6.8 fl oz) double cream (heavy whipping cream), unsweetened
- 85g (2/3 cup) icing sugar (powdered sugar)
- 8g gelatine sheets or 1 envelope (0.25 oz) powdered gelatin
- 8 ladyfinger biscuits/cookies
- 1 cup of coffee
- Unsweetened cocoa powder, as needed
How to make Cheesecake Tiramisu:
- Chop the cookies with a mixer.
- Combine the chopped cookies with the melted butter.
- Pour the cookie and butter mixture inside a hinged mold (lined with baking paper) and create the base of the cake. Press it down well with your hands so that it compacts and set it to rest in the refrigerator for half an hour.
- Soak the gelatin sheets in cold water for 10 minutes.
- In a bowl, mix with whisk: mascarpone, spreadable cheese, Greek yogurt, cream, and powdered sugar until smooth.
- In a small saucepan, heat 2 tablespoons of cream, then add the squeezed gelatin and stir so that it melts. Let it cool slightly and then add it to the cream cheese, mixing at low speed with electric whips.
- Pour a layer of the cream cheese mixture over the base of the cake.
- Wet the ladyfingers for a few seconds in the coffee and distribute them inside the mold, leaving them a little away from the edge of the cheesecake.
- Cover with the remaining cream and set the cheesecake to rest in the refrigerator for at least 6 hours.
- Remove the cheesecake from the refrigerator, gently remove the mold and decorate with cocoa.
Bon Appetit!