Since I had some requests for the recipe for the cheesecake I made this week, I figured I’d put it up while I’m going to the trouble to recollect it & type it up.

My lab was co-hosting our departmental social with a few other labs, and our lab opted to provide desserts. I had been hankering to finally get an attempt at a tiramisu cheesecake made. Considering my last attempt to make something tiramisu-like from scratch (seemed to have) went well (sorry, no evidence in photos of them), I opted to do the same for the cheesecake.

    Cheesecake Crust

  • 9 ounces ladyfinger/savoiardi biscuits, crushed
  • 1/4–1/2 cup brewed espresso
  • 6 tablespoons unsalted butter, melted

After crushing up all the savoiardi biscuits, I mixed them with the brewed coffee/espresso (latter, preferably) and butter. Taking that mixture, I pressed it into the bottom of a 9ish” (maybe 10?) springform pan and covered the base. It should be roughly a half centimeter/quarter inch thick, so if you want more crust on yours, adjust the above volumes appropriately to scale. I pre-baked the crust for 30 minutes at 350˚F the night before to try to dry it out (I like my cheesecake crusts with a bit of texture), however it didn’t get that crisp texture I was hoping for. Probably because the savoiardi are mostly egg & sugar, so upon rehydration from the coffee, it simply got slightly soggy instead & wouldn’t get crisp with that residual moisture in them. However, the flavour was outstanding (in my own humble opinion)!

    Tiramisu Filling

  • 24 ounces cream cheese, warmed to room temperature
  • 1/4 cup mascarpone
  • 1 cup granulated sugar
  • 4 tablespoons instant espresso (I used instant mocha)
  • 2 tablespoons dark vanilla
  • 2 tablespoons flour
  • 1/4 cup whole milk (conditional)
  • 2 eggs, slightly beaten
  • Preheating the oven at this point would be good idea. Fill a baking pan/dish with hot water, put it on the lowest shelf position in the oven, and preheat the oven to 350˚F. The time it will take to assemble everything should give it plenty of time to equilibrate in the oven.

Now the easy part, once I had gotten the flavors tweaked right! Combine the cream cheese, mascarpone, sugar, instant espresso, and vanilla in a bowl and mix until smooth. Use the milk to thin out the mixture if it seems too thick; I did need ~1/4 to get it to an expected thinness. In the future, I could probably omit the milk and just use more mascarpone (maybe beef that to one or two cups worth). Anyhoo. Once the mixture’s smooth & homogeneous, add the flour & homogenize again. Once smooth again, add the eggs and mix just until it’s pretty well distributed & combined (no need to overdo it, hence why slightly beating them first to get the yolks mixed).

Assembly is pretty easy, obviously. Just pour in the batter over the crust & go. I poured in a small amount first, then lined the edge with sliced savoiardi biscuits to add some looks to the cheesecake, and it helped impart some of the biscuit crispness back into the cheesecake (I hope, as I never got a chance to try some). After pouring in the rest of the batter, and smoothing it out, into the oven it goes. 40 minutes at 350˚F, and it should be essentially set. Kill the heat to the oven, but don’t take anything out; give it another 15 minutes to cool slowly before removing it from the oven. Let it sit & cool to room temperature throughout (probably 60–90 minutes or so) before chilling it to solidity (probably another couple hours, minimum). After that, you’re ready to enjoy!

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