Tiramisu Cheesecake

 

Crust

1 1/4 cup (125g) ladyfinger crumbs

1/4 cup (60g) butter, melted

1. combine both well.  Press into bottom of a greased, and with parchment paper lined 9" springform

2. bake at 350°F (180°C) for 10 minutes. Cool

Ganache

1/4 cup (60ml) whipping cream

2 tablespoons (30g) butter

3 ounces (90g) dark baking/couverture chocolate

8-10 ladyfingers

1. melt whipping cream, butter and chocolate. Pour over cooled crust

2. top with ladyfingers 

Cheesecake

26 ounces (750 grams) cream cheese, room temperature

1 cup (200g) sugar

1 cup (250g) mascarpone, room temperature

1/4 cup (30g) cornstarch

1/4 cup (60ml) espresso coffee, cooled

2 teaspoons vanilla extract

2 large eggs, room temperature 

1. in the bowl of a stand mixer, beat cream cheese until soft and fluffy. Slowly add sugar

2. mix in mascarpone followed by cornstarch, espresso and vanilla extract 

3. beat in eggs one at a time until well combined

4. pour mixture over ladyfingers, and bake at 350°F (180°C) for 45 minutes. Sides should be browned and the middle still jiggly

5. cool cake for 1 hour, run a knife through the sides to prevent cracking, and chill for at least 6 hours in springform

Topping

1 1/4 (310ml) cup whipping cream

1 1/2 tablespoons (18g) sugar

1 tablespoon (8g) skim milk powder

1 teaspoon vanilla extract

cocoa powder for dusting

1. whip cream until soft peaks show. Add in rest of ingredients and continue beating until stiff

2. take cake out of springform. Pull of parchment paper and place on a cake platter

3. spread cream on top of cake, and dust generously with cocoa powder