The Ardent Epicure

An Ode to the Pleasures of Food

Tiramisu Cheesecake 
and Coffee Whipped Cream
OK, from the confessions of a non-baker...
Well, that is me. In fact this is my very first stab at cheesecake.
I found a recipe for tiramisu cheesecake awhile back,
so I decided to give it a try. Of course by the time I was done
the only things the two recipes had in common are
are the cream cheese and ladyfingers.
 I have prepared tiramisu on numerous occasions,
but never cheesecake. It is not that I never bake, but that is usually
a savory type dish or tart or something along those lines.
I am more of the creating a recipe from my prepared dishes,
than I am of the following a recipe sort.
And as baking often requires very specific ingredients and amounts,
the art is frequently unkind to me.
Happily this endeavor turned out pretty well though
There are just a few changes I may impose
and will suggest them at the end of the post

The Cheese Cake
What you will need:
9-12 ounces ladyfingers , depending on pan size
4 tablespoons butter, melted
6 tablespoons coffee liqueur
24 ounces cream cheese, room temperature
8 ounces mascarpone cheese
1 cup sugar, super fine grain
2 eggs
2-4 tablespoons flour (I used 4)
Coffee flavored whipped cream (recipe to follow)
Baking cocoa and chocolate shavings
Ladyfinger crust

Blending cream cheese

Dusting with flour

Let’s get baking:
Preheat oven to 350 degrees 
Place a large baking pan filled with water on bottom rack
In a medium sized bowl crush the ladyfingers into fine crumbs
Mix in the melted butter and 3 tablespoons of liqueur, until moistened
Press moistened crumbs into your pan, making sure to distribute evenly
Place cream cheese in a food processor, blend until smooth
(You can do this with a hand mixer or whisk, but make sure it is smooth)
Place cream cheese into a large mixing bowl, add mascarpone and sugar
Mix until very smooth, add 3 tablespoons liqueur
Continue to mix gently, until just incorporated
Add eggs and slowly add flour (the flour is meant to add a cake like texture)
Add less if you prefer the texture to be a bit creamier

Pour batter over crust, spreading evenly 
Place pan on middle rack of oven, bake for 35- 40 minutes, or until just set
Open oven door, and turn off the heat, leaving to cool for about 20 minutes
Remove from the oven and chill for about 3 hours in refrigerator

The Whipped Cream
What you will need:
16 ounces heavy whipping cream
1/4 cup sugar, or powdered if you want it sweeter
2 tablespoon coffee liqueur (or very strong espresso)

Let’s get mixing:
Add the cream, and whip quickly with a wire whisk, until slightly thickened
Now add the sugar and liqueur or espresso
Continue to whip by hand, or with mixer on high speed
Whip just until soft peaks form
Once cheesecake has completely cooled
Ice with whipped cream, sprinkle with unsweetened cocoa 
Add chocolate shavings if desired
Note: Cheesecake should be iced a few hours prior serving
and re-chilled
Ready to serve

Notes: Here is what I may suggest as alterations
Next time I will take an extra tablespoon of the liqueur,
add a tablespoon of cream and strong espresso
I would drizzle this over the crust prior to filling
I would also use the 9 inch pan instead of the 8 inch,
or use the lesser amount of the ladyfingers
For a bit moister and  thinner crust
For the filling I may try adding more mascarpone 

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