“Do you ever find yourself craving the rich, creamy goodness of cheesecake and the decadent flavors of tiramisu all at once? Look no further! We have the perfect dessert that combines the best of both worlds: Tiramisu Cheesecake. Imagine a layer of velvety smooth mascarpone and cream cheese mixture atop a chocolatey crust, infused with hints of coffee and topped with a dusting of cocoa powder. Your taste buds will thank you. But wait, it gets even better. Not only is this dessert delicious, but it’s also surprisingly easy to make. No complicated techniques or hard-to-find ingredients involved. Get ready to impress your friends and family with this show-stopping dessert that will have them begging for the recipe.”
Ingredients
1 1/4 cup vanilla wafer crumbs
1/4 cup melted butter
1 1/2 tbsp sugar
8 oz cream cheese, softened
16 oz mascarpone cheese, softened
1/4 cup sugar
2 cups heavy whipping cream
3 tbsp warm water
2 tbsp instant espresso powder
1 cup Kahlua
12 ladyfingers
1 1/4 cups powdered sugar
2 tsp vanilla extract
cocoa powder
Method
Preheat oven to 325 degrees.
Lin a spring form pan with parchment paper and grease the sides.
Mix the vanilla wafer crumbs, 1/4 melted butter, and 1 1/2 tbsp sugar together and press into bottom of pan.
Bake for 10 minutes and then let cool.
Mix the cream cheese, mascarpone cheese, and 1/2 cup sugar together in a large bowl on medium low speed until just combined. Don’t over mix.
In another bowl add 1 cup of the whipping cream, 1/4 cup powdered sugar, and vanilla extract. Mix on high speed until stiff peaks form.
Fold the whipped cream mixture into the cheese mixture.
In a flat bowl, combine the warm water, espresso powder, and Kahlua.
Dip the ladyfingers one at a time into Kahlua mixture and then add to spring form pan in a single layer on top of the crust. Save the remaining Kahlua mixture.
Carefully spread the cheese mixture evenly over top of the ladyfingers.
Place in refrigerator to chill for 6 hours or overnight.
When ready to finish the cheesecake, add 1 cup of heavy whipping cream, 1/4 cup of Kalua mixture, and 2/3 cups of powdered sugar to a large bowl and mix on high until tiff peaks form.
Carefully remove cheesecake from the spring form pan and set on a large circular platter or cake dish.
Spread Kahlua whipped cream to top of cheesecake.
Sprinkle with cocoa powder.
Refrigerate until ready to serve.
