Designed for a cake ring with a diameter of 16 cm and a height of 6 cm 🙃
For the Cheesecake Crust, you can use your favorite recipe, your go-to shortbread cookies, or my reliable crust recipe and shaping tutorial – linked in my bio 🙌
Tiramisu Cheesecake Ingredients:
-cream cheese (390g)
-mascarpone (75g)
-sugar (115g)
-cornstarch (6g)
-eggs (95g)
-heavy cream 37% (75g)
-espresso(20g)
How to bake Tiramisu Cheesecake:
1️⃣Mix the cream cheese, mascarpone, sugar, and cornstarch until creamy using a rubber spatula or a stand mixer on low speed with a paddle attachment
2️⃣Add the eggs in three portions, mixing well after each addition
3️⃣Gradually pour in the heavy cream, mixing until fully incorporated
4️⃣Add the espresso and mix until well combined
5️⃣For a smoother texture, pass the cheese mixture through a fine sieve
6️⃣Pour the mixture into the prepared and cooled cheesecake crust
7️⃣Bake at 100-110°C for about 2 hrs (top-bottom heat). Check if it’s done by gently shaking the baking tray; the center should jiggle slightly while the edges are set
8️⃣Cool the cheesecake at room 🌡, then refrigerate for 12 hrs
9️⃣Gently heat the cake ring with a hairdryer and remove the cheesecake
🔟Pour a layer of coffee ganache over the stabilised cheesecake. Refrigerate for 4-5 hrs to set
1️⃣1️⃣Pipe Chantilly cream in small domes over the ganache layer. Refrigerate for 30 mins
1️⃣2️⃣Dust the cheesecake with cocoa powder. Enjoy!❤
#cheesecake #cheesecakerecipe #tiramisu #tiramisucheesecake #tiramisucake #coffeecheesecake #thekatycake_cheesecakes #videorecipe #chantillycream
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Coffee Ganache Ingredients:
-milk chocolate (60g)
-heavy cream 37% (50g)
-instant coffee (2g)
How to make Coffee Ganache:
1️⃣Add the coffee to the heavy cream and heat the mixture, stirring to dissolve the coffee. Bring the cream close to a boil
2️⃣In a measuring cup, pour the hot cream over the chocolate. Let it sit for 2-3 mins to allow the chocolate to melt
3️⃣Gently mix with a rubber spatula until smooth and fully emulsified
4️⃣Pour the coffee ganache over the stabilized cheesecake. Refrigerate for 4-5 hrs to set
TIP☝️To speed up the process, you can prepare the ganache and pour it over the cheesecake after it has chilled in the refrigerator for at least 6 hrs, while the cheesecake is still inside the cake ring
Chantilly Cream Ingredients:
-heavy cream 37%, 1st portion (35g)
-sugar (20g)
-mascarpone (75g)
-heavy cream 37%, 2nd portion (140g)
-gelatine (1.5g)
How to make Chantilly Cream:
1️⃣Soak the gelatin leaves in cold water for 10-15 mins
TIP☝️ I used Gelita general-purpose gelatin leaves. If using powdered gelatin, soake it in 9 g of cold water
2️⃣Combine the 1st portion of heavy cream and sugar. Heat to about 60°C, stirring until the sugar dissolves
3️⃣Add the gelatine and stir until it fully melts
4️⃣Gradually pour the mixture over the room-temperature mascarpone in several additions, mixing with a rubber spatula until smooth
5️⃣Add the 2nd portion of heavy cream (cold) and gently mix until well combined
6️⃣Pour the mixture into a flat container and cover with plastic wrap, ensuring it touches the surface
7️⃣Refrigerate for 8-10 hrs
8️⃣Before using, whip on low speed until it reaches a stable texture
9️⃣Pipe the Chantilly Cream in domes over the coffee ganache layer of the cheesecake. Refrigerate for 30 mins