Creamy Tiramisu Cheesecake |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 12 |
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The Italian word tiramisu means pick-me-up and refers to a dessert of ladyfinger sponge cake dipped in coffee, embracing mascarpone cheese. Work that in with cream cheese and you have a guaranteed picker-upper that redefines a classic. Ingredients:
1 tablespoon butter, melted |
1/3 cup chocolate graham cracker crumbs (about 2 whole crackers) |
2 tablespoons plus 2 teaspoons instant coffee granules |
1 tablespoon hot water |
1/3 cup strong brewed coffee |
1 teaspoon rum extract |
1 package (3 ounces) ladyfingers, split |
4 packages (8 ounces each) cream cheese, softened |
1-1/3 cups sugar |
1/3 cup heavy whipping cream |
1/3 cup sour cream |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
baking cocoa |
Directions:
1. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Dissolve coffee granules in hot water; cool and set aside for filling. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. Remove rim from pan. Just before serving, dust cheesecake with cocoa. Yield: 12 servings.
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