Tiramisu Cheesecake

Tiramisu Cheesecake

Rosa Trotta

 

Time of realization: 1 hour + rest in the refrigerator for 5 hours
Degree of difficulty (1 to 5): 3
Ring for 22 cm cakes

Ingredients

For the base
250 g of digestive or shortbread to taste
120 g of melted butter
3 or 4 tablespoons of bitter restricted coffee

For the cream cheese
400 g of mascarpone
150 g of philadelphia
200 ml of fresh semi-whipped cream
130 g of sugar
4 yolks
8 g of gelatine sheets
30 ml of water

For the wet
120 ml of lightly sweetened coffee
1 glass of Marsala with egg

They will also serve
1 packet of ladyfingers
bitter cocoa

Method

Place the cake ring on a tray and line it with a strip of acetate or parchment paper.
For the base of our cheesecake, reduce the biscuits to a powder, mix them with the melted butter and coffee, then pour them into the ring and compact them with the back of a spoon. Put in the fridge.
Prepare the syrup by mixing the lightly sweetened coffee with Marsala. To put aside.
Take 4 tablespoons from the total cream and keep them aside (They will be used later to dissolve the gelatin).
Half-assemble the rest and put in the fridge. Beat the egg yolks with 70 g of sugar.
Meanwhile, prepare a boiling syrup with the water and the remaining 60 g of sugar.
Add the boiling syrup flush on the egg yolks and continue to whisk until the mixture has cooled.
Add softened mascarpone and philadelphia to the egg whipping.
Slightly heat the cream kept aside and dissolve the previously soaked and squeezed gelatine leaves in it. Add to the cheese cream, mix well and finally, with the help of a spatula, add the semi-whipped cream.

Montage of the cake
Pour half of the cream cheese over the biscuit base.
Make a layer of ladyfingers soaked in the syrup and cover with the remaining cream.
Level well, cover with plastic wrap and keep in the fridge for 4/5 hours (me all night).
Remove the ring, gently remove the acetate or parchment paper from the edge of the cake, sprinkle with bitter cocoa and serve.