Recipe

Elegant Cheesecake Tiramisu Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 6 months ago I wanted to make an outstanding New Year's dessert for my family . Since I love cheesecake as well as tiramisu I combined ingredients for a rich creamy cheesecake dessert ( unbaked ) which contains no eggs ( Typically Tiramisu has eggs ). I saw many ... More Prep:15m Servings:8	Midgelet
	cheesecake tiramisu

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Ingredients

8 oz cream cheese

8 oz marscapone cheese

1/2 cup sugar

4 oz sour cream

4 oz heavy cream

4 oz whipped topping thawed

( use 1/2 of 8 oz container )

1 Tbs white rum

1, 7 oz pkg of Italian ladyfingers ( Savoiardi *)

( you will have some leftover )

1 cup brewed cold coffee or espresso

1 oz white rum

Garnish:all optional :strawberries ,powdered sugar, powered baking cocoa .,chocolate ganache ,chocolate curls ,chocolate coated espresso beans ,chopped pecans or other nuts

Directions

Have ingredients at room temperature.

Beat cream cheese until smooth and beat in marscarpone cheese until smooth.

Beat in sugar and rum until smooth.

Blend in sour cream and heavy cream,.

Fold in whipped topping until smooth.

Take about 4 or 5 lady fingers and pulverize into fine crumbs in a blender or food processor.

Butter bottom and sides of an 8 inch springform pan. Dust heavily with lady finger crumbs.

Place in half cheesecake mixture.

Combine coffee and liquor.

Dip in lady fingers ( as many as needed ) into liquid, turning a few times to coat but not make ladyfingers soggy.

Place over cheesecake mixture, cutting some lady fingers with knife to fit into spaces.

Top with remaining cheesecake mixture. Smooth top with a knife.

Optional :

Place some chocolate ganache in a squirt bottle and spiral over cheesecake top starting with small circles working center outwards.

Take a toothpick and spread across ganache forming a web design.

Cover cheesecake with foil and refrigerate 12 hours or longer to firm up mixture.

When ready to serve, carefully remove sides of pan and cut out pieces lifting off with a wide spatula.

Garnish with strawberries and powered sugar/cocoa if desired.

You can also use the chocolate ganache to form a design on the serving plate if you wish. Serves 8.

Note: Double recipe for a 10 inch springform pan. Note 2

*: Italian ladyfingers are hard like a biscuit and not soft and spongecake like.

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Comments

cholena 1 year, 5 months ago said:
Love dis one : )

gapeach55 8 months, 1 week ago said:
Sounds good!

lenora 4 months, 3 weeks ago said:
Oooo!

sufia 3 months, 1 week ago said:
Sounds gr8.. u ve 5

thegreenapron 2 weeks, 6 days ago said:
Sounds delishes! great recipe!

krystynainsydney 8 hours, 26 minutes ago said:
Midgelet, Today is Monday November 09,2009. Thanks for being my friend - I have just saved this recipe in "Bookmarked" segment I feel the need to give you a recipe called AMBRA d' ORO from Australian Vogue circa 1990's It VERY similar to a Tiramisu xcept it uses Vanila & chocolate flavoured Ricotta I used to make it when I worked as a cook in an Aussie pub called TATTERSALLS (no longer around) This place was not a great dessert seller BUT when I made this it went fast Must also give you & all a recipe for Bread & Butter Custard (Pudding) A dish made to use up old bread back in the old days I was given this recipe in 1970 Many compliments were given the best being it tastes just like my grandmother used to make I guess I will add to OR start my own recipe collection SOON

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