Making of: Tiramisu Cheesecake

And here is another experiment on Cheesecake Factory cheesecakes. Since we do have about 10 packages of lady's finger's and two kilos of mascarpone left from another event, I decided to have a go at the Tiramisu Cheesecake.

This recipe will differ a bit from the one for my first trial (cf. White Chocolate Raspberry Cheesecake) because this one does not have a crust, but a layer of sponge cake instead.

For the sponge you need

2 eggs
50 g sugar
1 sachet vanilla sugar
100 g flour
1 teaspoon baking powder
1 teaspoon cocoa

Separate the eggs. Beat the whites until stiff and slowly mix in the sugar and vanilla sugar. Then add the yolks one by one. Mix the flour with the baking powder and the cocoa and add it to your egg-and-sugar-mixture.
Pour it into a 26cm round baking pan. Preheat the oven to 175°C and put the cake in for about 15 minutes.

For the second layer you need

ca. 15 lady's fingers
a cup of strong coffee
2 tbl. spoons of amaretto

When the cake is cooled down, cover it with lady's fingers and pour a mixture of strong coffee and amaretto onto them, carefully. The lady's fingers should be soaked, but do not soak the cake too much!

For the cheesecream you need

3 eggs
100 g sugar
750 g curd
1 sachet custard powder cream flavour
3 tbl. spoons of coffee

Beat eggs and sugar until light and fluffy. Add curd, coffee and custard powder and mix until well combined.

Pour the mixture over the sponge and lady's fingers.

Preheat the oven to 175°C and put the cake in for 40-50 minutes.

Now it is time for the mascarpone cream. You need

500 g mascarpone
100 g sugar
3 egg yolks

Mix everything until well combined. Put the mixture into the fridge until the cheesecake is completely cooled. Furthermore, the mascarpone cream will become firm in the fridge and thus will be easier to handle in the next step.

When the cake is completely cooled, take the mascarpone cream out of the fridge and put it onto the cake with a spatula. Keep the surface even. For only topping the cake it is way too much mascarpone, so I covered the cake completely. If you want a topping only, half the recipe is enough.

Cocoa powder
400 g single cream
2 sachets of 'whip it'

Now cover the mascarpone cream with sifted cocoa powder, beat the single cream with the 'whip it'-powder and a bit of cocoa powder and pipe tuffs on the edge of the cake. 400 g single cream were also a bit over the top, but I was afraid that 200 g would not be enough. I think 300 g are a good idea for the next experiment :)