start with the base so we need 120 g biscuit crumbs and 60 g melted butter
Give It a good mix and transfer it into a 18 cm spring form pan
Press wit the spoon until you have a nice surface and refrigerate for 15 minutes
Next on bowl add 350 g cream cheese , 250 g mascarpone and 180 g icing sugar
Use a hand mixer and whisk it until the cream is light and fluffy
Add in a bowl 300 ml of espresso or instant coffee but make sure the coffee is cold when you will use it for the recipe
On a different bowl add 90 ml of heavy cream and whist until soft peaks.
Get 10 g of gelatin powder and add to it 3 tbsp of cold espresso and let it soak for 5 minutes
Then heat the mixture in microwave until the gelatin is totally dissolved.
Take a tablespoon of the cream and add into gelatin mixture and mix well
Then poor the cheese mixture into the heave cream add the gelatin and whisk for 1-2 minutes until everything is well combined
Pour ⅓ of the mixture into our prepared pan and Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
Put another ⅓ of the mixture on top and spread evenly. Place the balance of mixture into a piping bag with a noozle of your choice and pipe some dots on top of the surface.
Chill in the fridge overnight or 12 hours or until it fully sets. *
Once set, sprinkle the cheesecake with cocoa powder.
One of the few adaptations to a tiramisu I think could work. Only thing is that to me, marsala or amaretto is a real must. The beauty behind tiramisu is combining creaminess with booziness and coffee.
Flafarmerj
As they say in Spanish, Morir Soñando.
WanderingGodzilla
Oh my, it looks super duper delicious. That’s the kind of pic that makes me hungry.
5 Comments
[Recipe](https://youtu.be/yS4d3wUBHdka)
INGREDIENT LIST:
120 g Biscuit Crumbs
60 g Butter
350 g Cream Cheese
250 g Mascarpone
180 g Icing Sugar
300 ml Espresso or Instant Coffee
10 g elatin Powder
90 ml Heavy cream
Cocoa Powder
start with the base so we need 120 g biscuit crumbs and 60 g melted butter
Give It a good mix and transfer it into a 18 cm spring form pan
Press wit the spoon until you have a nice surface and refrigerate for 15 minutes
Next on bowl add 350 g cream cheese , 250 g mascarpone and 180 g icing sugar
Use a hand mixer and whisk it until the cream is light and fluffy
Add in a bowl 300 ml of espresso or instant coffee but make sure the coffee is cold when you will use it for the recipe
On a different bowl add 90 ml of heavy cream and whist until soft peaks.
Get 10 g of gelatin powder and add to it 3 tbsp of cold espresso and let it soak for 5 minutes
Then heat the mixture in microwave until the gelatin is totally dissolved.
Take a tablespoon of the cream and add into gelatin mixture and mix well
Then poor the cheese mixture into the heave cream add the gelatin and whisk for 1-2 minutes until everything is well combined
Pour ⅓ of the mixture into our prepared pan and Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
Put another ⅓ of the mixture on top and spread evenly. Place the balance of mixture into a piping bag with a noozle of your choice and pipe some dots on top of the surface.
Chill in the fridge overnight or 12 hours or until it fully sets. *
Once set, sprinkle the cheesecake with cocoa powder.
Remove it from the pan, slice and enjoy
Video for who wants to see how its made https://youtu.be/yS4d3wUBHdka
One of the few adaptations to a tiramisu I think could work. Only thing is that to me, marsala or amaretto is a real must. The beauty behind tiramisu is combining creaminess with booziness and coffee.
As they say in Spanish, Morir Soñando.
Oh my, it looks super duper delicious. That’s the kind of pic that makes me hungry.
it looks delicious, wow