Tiramisu Cheesecake Recipe
Making a popular dessert is a sure thing to get peoples' approval in the food department. But if you have a touch of creativity, you are encouraged to experiment with little twist. Like this Tiramisu Cheesecake. Extra delicious and friends extra impressed. Here is what you'll have to do if you want the same great result.
· a quarter of a cup butter (melted);
· one and a half cups of gingersnap cookie crumb;
· a couple tablespoons of gelatin;
· two thirds of a cup of sugar;
· two cups of heavy cream;
· four large egg (yolks);
· a quarter of a cup of cocoa powder;
· half a cup of Espresso;
· half a kilo of Mascarpone cheese;
· half a teaspoon of salt;
· a dozen lady fingers;
Every cake should begin with preparing the utensils and other tools you will be using. For instance, take an 8-inch spring form pan, grease and line it, on bottom and sides, with some baking paper. Also make sure you turn the oven at 350 degrees Fahrenheit and leave it to preheat until you make the actual cake. Start making the crust. Do this by stirring the butter with cookie crumb in a bowl and with a fork. When completed, press it on the bottom of the pan and put in the oven for 15 minutes. Leave it to cool while you work on the filling. Take a quarter of a cup of cream and sprinkle gelatin over it allowing it to stand for the next 5 minutes. Use the remaining cream for later, but beat it until you obtain stiff peaks beforehand and store in the fridge.
Mix together the eggs with salt and sugar in a bowl over a simmering water filled pot. You will not stop until the sugar is gone, dissolved into the mixture. Take out of the pot and away from the oven. Blend with the gelatin substance from earlier. Meanwhile, make the Mascarpone fluffy; some 5 minutes with a medium speed mixer should take care of that. Add the egg and gelatin from before while you still mix (but maybe you should slow the speed down a bit for this step). Do the same with a quarter of a cup of espresso and later on the whipped cream. Take this filling and spread half of it on the crust. The remaining espresso will be used for soaking each lady finger. Afterward, the latter ones should be put over the cheese filling and covered with the rest of the mixture. Use a simple spatula to level the surface before covering the cake with a plastic wrap. Put to freeze for the night and sift cocoa powder over it for serving.