Tiramisu Cheesecake

Ingredients for 1 servings:

• 1 ½ tbsp water, hot
• 1 ½ tbsp espresso, (instant powder)
• 780 g cream cheese (non-fat reduced), room temperature
• 280 g sugar
• 40 g cornstarch
• 1 ½ tbsp vanilla extract
• 3 eggs
• 180 ml cream
• 130 ml water, hot
• 1 ½ tbsp espresso, (instant powder)
• 2 tbsp sugar
• 3 tbsp liqueur, Kahlua or Amaretto or similar
• 28 ladyfingers, halved (approx. 12 for the topping and 16 for decoration)
• 2 sachets of Gelatin Fix
• 1 ½ tbsp water, cold
• 400 ml cream, cold
• 2 tbsp sugar
• 1 ½ tbsp vanilla extract
• 300 g mascarpone
• 120 g chocolate shavings
• 1 ½ tbsp cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Tiramisu and cheesecake perfectly combined

Grease a 26cm springform pan and line the bottom and sides with aluminum foil. Cheesecake: Mix water and espresso in a small bowl until the espresso is dissolved. Place 300g cream cheese, 70g sugar, and the cornstarch in a large bowl and mix with a mixer at low speed for about 3 minutes, until creamy. Then mix in the remaining cream cheese in two batches. Now mix in the remaining sugar and vanilla extract at medium speed. Then beat in the eggs, one at a time. Now add the dissolved espresso to the cream and stir the espresso-cream mixture into the cheesecake mixture, but only briefly! Place the springform pan in a 2cm-deep water bath; a deep baking sheet or similar is suitable for this. Bake at 175°C for about 75 minutes. Let it cool for 2 hours, then cover with foil and refrigerate for another 4 hours—preferably overnight. Tiramisu syrup: Mix water and espresso in a small saucepan. Add the sugar and liqueur and bring to a boil over medium heat. Then simmer over medium heat for about 3 minutes, stirring occasionally. Cover the now cooled cheesecake with a layer of ladyfingers (sugar side down) and drizzle evenly with the syrup. Freeze the cake until firm enough to handle, ideally overnight. Mascarpone Cream: Whip the cream until stiff peaks form, gradually adding the sugar and then the vanilla extract. Stir in the gelatin for about 1 minute, then carefully fold in the mascarpone. Finishing: Let the cake thaw for about 10 minutes and then remove from the springform pan. To decorate the cake with the ladyfingers, spread some of the mascarpone cream on them and press them onto the edge of the cake (the cream helps the ladyfingers stick to the cake very well). Spread the remaining mascarpone cream over the cheesecake; since the cake is very cold, the mascarpone cream will set quickly. To decorate, generously spread chocolate shavings over the surface of the cake and top with a little cocoa powder. Refrigerate the cake until the cheesecake mixture has thawed and the mascarpone cream has set.