A delicious cheesecake twist with the amazing flavors of tiramisu!
For the Crust:
For the Cheesecake:
For the Tiramisu Topping:
Butter the inside of a 9-inch springform pan. Wrap the outside with two layers of aluminum foil. Set aside.
Lay the lady fingers in the bottom the springform pan. Cut extra ladyfingers into pieces help fill the gaps.
Use a pastry brush to brush on the coffee and coat the ladyfingers well.
Make the cheesecake:
Preheat oven to 350 degrees..
Beat the cream cheese with the paddle attachment. Add the sugar and beat until combined. Scrape the bowl as needed.
Add eggs one at a time, mixing each until incorporated. Mix in the cornstarch.
Mix together the cream and the coffee or espresso powder. Add to bowl and mix until combined, scraping down the sides and bottom of the bowl as needed.
Once smooth, pour the batter over the ladyfingers.
Place the cheesecake into a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the springform pan.
Bake 70 minutes, then cool on a wire rack to room temperature.
Beat the heavy cream to soft peaks.
Add sugar and vanilla and beat until stiff peaks form.
Add mascarpone cheese and mix just until blended. Spread over cooled cheesecake with an offset spatula, reserving some to pipe on top to garnish, if desired.
Chill overnight. Dust with cocoa powder before serving, if desired.
Recipe adapted from the blog, All That Jas, via Hugs and Cookies XOXO