Time 5h Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan. Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight. Grate semisweet chocolate over the top right before serving.
Time 1h40m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan. , Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan., Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Just before serving, dust cheesecake with cocoa.
Time 1h5m Yield 16 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers (44) on bottom of prepared pan. In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside. In a large bowl, beat cream cheese and sugar on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water. Remove 3 1/2 cups of batter; place in medium bowl. Stir in dissolved coffee. Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers. Bake 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; dust with cocoa. Store leftover cheesecake in refrigerator.
Yield 8 servings Number Of Ingredients 9 Steps:
Dip the ladyfingers in coffee. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer. Freeze until the ladyfingers are frozen. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved. Pour the milk mixture through a sieve into the bowl of cream cheese. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer. Refrigerate for 2 hours or until firm. Dust the top with cocoa powder. Enjoy!
Time 1h Yield 12 servings. Number Of Ingredients 9 Steps:
Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers., Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling., Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, spread with whipped topping. Dust with cocoa.
Time 3h32m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end. Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan. Bake in preheated oven until firm, about 12 minutes. Set aside to cool. Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes. Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more. Refrigerate until center is set, 2 1/2 to 3 hours.
More about “creamy tiramisu cheesecake recipes”
Time 4h30m Yield 9 Number Of Ingredients 7 Steps:
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
