Tiramisu Cheesecake

I wanted to make something special for my 20th birthday cake, and when I saw this cake, I was so intrigued by the idea of combining tiramisu and cheesecake that I decided to make it. To tell the truth, at the time of making it, I didn’t like the cheesecake mass or the tiramisu separately, I was very worried that it would turn out bad, I even thought about buying another cake, but it turned out amazingly tasty and different. All the layers blended together wonderfully and created a delicious combination. My guests and I were very satisfied. In short, if you want to make a special cake, I can definitely recommend this.

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Tiramisu Cheesecake

Servings 14

Equipment

• 20 cm (8 inches) springform cake pan

Ingredients

• 30-32 ladyfingers
• 250 g mascarpone cheese (room temperature)
• 400 g cream cheese
• 680 ml heavy cream (room temperature)
• 100 g sugar
• 3 tbsp powdered sugar
• 50 g butter (melted)
• 240 ml strong coffee
• 1 tbsp gelatin powder
• 120 ml water
• 2 g vanilla sugar
• 1 tbsp cocoa

Instructions 

• This cake has 4 layers: To prepare the 1st layer, crush 18 ladyfingers in a food processor, add melted butter and 3 Tbsp. coffee, mix well and press into the springform.
• The 2nd layer is the cheesecake mixture, to prepare it, pour cold water over the gelatin and leave it for a while until it becomes foamy. Meanwhile, mix cream cheese with sugar and 1 tbsp coffee on low speed, when the mixture is smooth, increase the speed a little, and beat until you get a smooth, fluffy cream, then on high speed, slowly beat in 440 ml cold heavy cream. When the cream is mixed well, melt the frozen gelatin (but do not boil it in any case) and gradually add it to the cheesecake mixture. Mix it well and spread it on the first layer, transfer the cake to the fridge for an hour.
• In the meantime, prepare the tiramisu layer (4th layer), whip the remaining 250 ml of cold heavy cream at high speed, when it foams, add powdered sugar, vanilla sugar and whip again until stiff peaks form. After that, carefully mix in the room-temperature mascarpone with a spatula.
• The tiramisu layer is the fourth, and the third is the ladyfinger layer.

  Put the remaining ladyfingers (12-14 pieces) in the remaining coffee only with the lower half, i.e. do not soak them completely, spread the half-soaked ladyfingers on the already hardened cheesecake layer, fill the empty spaces with broken sticks. Then spread the tiramisu mixture and put the cake in the fridge again for 15-20 minutes.
• Finally dust with cocoa powder.

  Bon Appetit!