CREAMY TIRAMISU CHEESECAKE

What a dreamy dessert! Here’s my Creamy Tiramisu Cheesecake, and all I can say is it’s heavenly!

This creamy tiramisu cheesecake is a twist on the classic Italian Tiramisu dessert, only I decided to have a play around and turn it into a cheesecake!
The base is made up of the classic Lady sponge fingers, and soaked in coffee and marsala, and the filling is made up of a creamy combination or ricotta cheese and cream cheese as you will see in the ingredients. Topped off with fresh whipped cream and a dusting of cocoa powder, this is certainly a cheesecake you will enjoy if you like Tiramisu.

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Our Creamy Tiramisu Cheesecake is an easy recipe, all you need to do is be sure to follow the few instructions in the right order, and you too can have a plate of creamy Tiramisu fluffiness!
One thing to note is that because this is a baked cheesecake, you will get the flavor of Marsala wine in the base, but because the alcohol is cooked during the baking process, you don’t get the harshness of raw alcohol. If you do like the raw alcohol flavor, add a tablespoon in the whipped cream topping and you’ll love that too!

If you’re looking for a lovely dessert to make for the Thanksgiving or Christmas holidays, then look no further! Our Creamy Tiramisu Cheesecake is one of our most popular cheesecakes, and during the holiday season, it seems everyone loves the tiramisu flavors.

I have had many questions in the past about people getting surface cracks on their baked cheesecakes, I’ve written a few notes which I hope will help you on the road to a crack-free cheesecake! You can read all about how to avoid cheesecake surface cracking here. Happy baking and please do enjoy as much as I did! So let’s see how we make our Creamy Tiramisu Cheesecake.

Ingredients

14 oz or 380 g Cream Cheese Room Temperature
17 oz or 500 g Ricotta
4 eggs lightly beaten
1 Cup or 200 g Caster / superfine Sugar
cup ** Please note if you have a very sweet tooth, add an extra 1/2 or 100 g sugar
12 oz Fl . or 330 ml of Heavy or Double CREAM 1 1/3 cups
1 1/2 Teaspoons Vanilla Extract
4 Tablespoons cornflour / cornstarch
1/2 Teaspoon of lemon juice
24 Lady Fingers savoiardi
1/4 Cup or 60 ml Strong coffee cooled
4 Tablespoons Marsala Wine
For the Topping (optional)
1 Tablespoon Cocoa Powder sieved
1 Cup or 235 ml Fresh Whipping Cream plus sugar to taste for serving or decorating on the top.
1 Tablespoon Marsala Wine optional

Instructions

Preheat oven to 325 F, 170 C.
Line the base of a 10 inch / 25 cm (or two 6 inch) round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. In a shallow bowl, add the cooled coffee and marsala and dip very quickly, the lady fingers in the liquid then arrange in the bottom of the pan.
In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
To decorate the top, you can whip up the fresh cream, and add a tablespoon of marsala wine to the cream if you wish. Pipe the cream on the cake then sprinkle with some cocoa powder. Refrigerate until ready to serve.

thanks done share recipes to : https://lovefoodies.com/creamy-tiramisu-cheesecake/