Tiramisu Cheesecake

Layered with crowd-pleasing tiramisu flavours, this stunning no-bake cheesecake is a great make-ahead dessert that’s sure to impress your guests.

Prep Time:

25 minutes

Chill Time:

6 hours 45 minutes

Servings:

Difficulty:

Intermediate

Ingredients

1 cup (250 mL) chocolate cookie crumbs
3 tbsp (45 mL) butter, melted
1½ tsp (7 mL) brown sugar
1 pkg (250 g) brick-style cream cheese, softened
1 cup (250 mL) confectioners’ (icing) sugar, sifted
1 tub (250 g) mascarpone cheese
2 tsp (10 mL) vanilla extract
1 packet (2 ½ tsp) E.D.SMITH® Knox® gelatine
1 cup (250 mL) brewed strong coffee or espresso, chilled and divided
1/4 cup (60 mL) boiling water
1 cup (250 mL) sour cream
2 tbsp (30 mL) coffee liqueur or brandy
8 Italian-style lady fingers (savoiardi biscuits)
4 tsp (20 mL) unsweetened cocoa powder

Tips

To make this an alcohol-free dessert, substitute coffee liqueur with more brewed coffee and 1 tbsp (15 mL) granulated sugar or use your favorite flavour of a barista-style coffee syrup.
Garnish top of cheesecake with piped rosettes of whipped cream sweetened with confectioners’ sugar or whipped topping. Garnish each rosette with a chocolate-covered coffee bean if desired.

Directions

1. In small bowl, stir together chocolate cookie crumbs with melted butter and brown sugar until crumbs are well coated. Transfer to 7-inch (18 cm) springform pan and press evenly into bottom of pan. Transfer to freezer for 30 to 60 minutes or until firm and set.
2. In large bowl, using electric mixer, beat cream cheese and confectioners’ sugar until smooth. Add mascarpone cheese and vanilla; beat until combined and smooth.
3. In medium bowl, sprinkle gelatine over 1/4 cup (60 mL) cold brewed coffee. Let stand for at least 1 minute. (Gelatine will absorb liquid and swell or bloom.) Pour over 1/4 cup (60 mL) boiling water. Stir constantly until gelatine granules are completely dissolved. Let cool slightly, about 10 to 15 minutes.
4. Beat gelatine mixture into cream cheese mixture until smooth. Fold in sour cream. Spoon half the cheesecake filling over prepared crust; smooth top.
5. In shallow bowl, stir together remaining 3/4 cup (175 mL) cold coffee with coffee liqueur in shallow bowl. One at a time, dip lady fingers into coffee mixture for 2 to 3 seconds or until soaked but not soggy. Arrange lady fingers over cheesecake filling, trimming to fit if needed.
6. Spoon remaining cheesecake filling over layer of lady fingers; smooth top. Chill in refrigerator for 6 to 8 hours (overnight is best).
7. Before serving, dust with cocoa powder.