Tiramisu Cheesecake
This was a project for today (yesterday really, but I couldn’t cut it then). I did one thing that is not in the recipe. in the center, over the top of the bottom layer of savoiardi, I put 4 oz of chocolate pate.
A couple notes, (1) the cream cheese should be mascarpone cheese (Italian cream cheese), if you can get if use it, if not, no problem (2) you may have too much batter, this is a good thing. It will keep for a couple days in the refrigerator. Use it to fill tart shells, with fruit in puff pastry, in a fruit pie, making cupcakes a spoonful in the center is good.
Cheesecake Batter
750 ml (3 pkg) cream cheese
6 egg yolks
9 oz sugar
vanilla
9 inch springform pan
1 cheesecake bottom
Savoiardi (Italian ladyfingers) 1 package
chocolate ganache, 8 oz
strong coffee, 1 cup (if you have an espresso maker good, if not add a heaping spoonful of instant to the warm coffee.)
shaved chocolate
chocolate pate
Make the cheesecake batter. Beat the cream cake until it is smooth, scrape down the sides, slowly add the sugar. Increase the speed of the mixer to as high as it will go without making a mess, Beat for a minute and add vanilla. scape the sides and bottom. Beat for 3 or 4 minutes.
Crust -2 cups crushed savioardi, 2 tablespoons soft butter, 2 tablespoons strong coffee, 1 oz chocolate ganache. Mix until chocolate is even throughout, press into your pan. Do not make the crust too thick. Bake at 350F for 10 minutes
When the bottom is out of the oven spread a layer of batter over the crust, dip the savoiardi in the strong coffee place in the pan on top of the batter. leave small gaps between the savoiardi, when the layer is complete pour 5 oz of the warm ganache into the remaining cheesecake batter. Swirl it through, do not mix (if you do mix it all the way, don’t worry, it’s not a problem)
Cover the layer of savoiardi with the chocolate swirl batter. If you have enough do another layer.
Bake at 230F for 1 hour and 20 minutes
It should be firm except for about 2 inches in the center of the cheesecake
When you remove it from the oven let it set for a few minutes, then gently brush the warm remaining chocolate ganache on the top, gently do not break the top surface.
When cool, cover with shaved chocolate
