Tiramisu cheesecake was a passion I had for a long time, the fusion of two of my favorite desserts seemed to me a gluttony not to be missed. So one afternoon, pen and paper in hand, I made this cheesecake, gradually marking all the doses. I chose to make a base with savoiardi biscuits, a filling with a mascarpone cream by pasteurizing the eggs and enriching it with cream and philadelphia, and I inserted a layer of biscuits between the filling, the result was a fabulous cheesecake: P Today friends first school day for Elisa, she faces her second year of kindergarten with pleasure and enthusiasm, it was nice to see her this morning so comfortable and confident, it's only been a year, but how many things have changed and how much she has grown: °) But let's move on to something else ... this weekend there were the awards for the Macchianera Awards and this year I ranked third as best foodblogger and our website is in second place as best food site right after the Giants of this sector, not bad right? Needless to say, it is above all thanks to you that you continue to encourage me to support me and keep me going in this crazy adventure that has now become one of the central pillars of my life, so thank you, thank you and thank you again, if I could I would hug you all, one by one ;) Well now I leave you to the recipe of the day and wish a special good luck to all the people who start school today, students, teachers and even parents, with the wish to do a good job!
How to make tiramisu cheesecake
Finely blend the ladyfingers with a mixer.
Move the ladyfingers into a bowl and mix them with the soluble coffee.
Then add the melted butter and, if needed, the milk.
Mix until you get a homogeneous mixture.
Line the bottom of a springform pan with parchment paper, cover it with the biscuit mixture, pressing and leveling well. Store in the fridge.
Let the gelatine soften in a little cold water.
Meanwhile pasteurize the egg yolks that you will need for the mascarpone cream.
In a saucepan, dissolve the sugar with the water.
Bring it to a boil until you get a syrup.
In a bowl, beat the egg yolks with an electric mixer.
Once well whipped, slowly add the hot syrup flush, continuing to whip.
Once well whipped (it will take at least 10 minutes), add philadelphia and mascarpone.
And mix evenly.
Gently squeeze the gelatin, dissolve it in a tablespoon of hot milk and add it to the mixture, still whipping.
Whip the cream in a bowl.
Add it to the mixture and mix.
Take the mold out of the fridge and pour half of the egg and cheese cream over the biscuit mixture.
Mix the coffee and milk in a saucer, add 2 teaspoons of sugar and quickly wet the ladyfingers, one at a time, and create a layer of biscuits on top of the cream.
Cover with the remaining cream and level well, then place the cheesecake in the fridge for at least 4 hours.
Then take it back, remove the outer circle of the mold, sprinkle with cocoa and serve.
And here's my tiramisu cheesecake :)