Tiramisu Cheesecake

 

I fell in love with tiramisu the first time I tasted it. Whats not to love- the coffee soaked sponge, the whipped cream ,the cream cheese, all layered into one beautiful dessert. I haven’t yet got to making the original dish but the coffee butter cream and home made cream cheese in my refrigerator gave me a super idea to get pretty close.

An utterly butterly delicious coffee cake baked along with some creamy cream cheese . Sounds droolsome? Oh yes definitely.

 

 

I know it looks like there is a lot of prep work to do. But the good part is, these can be prepared in advance and stored in your refrigerator. And it really is as easy as it can get.

Happy baking.

 


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Tiramisu Cheesecake
An utterly butterly delicious coffee cake baked along with some creamy cream cheese
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
Ingredients
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 3 hours
Servings
Ingredients
Instructions
  1. Preheat the oven at 180 degrees for 10 minutes.
  2. Prepare an 8 inch loose bottomed tin. Grease and line it with parchment paper.
  3. Mix the powdered sugar and the homemade cream cheese. [You may beat/ whip it for a couple of minutes to mix the sugar well]
  4. Whip the buttercream until you have soft to stiff peaks.
  5. Add the sifted flour and combine well until no lumps remain. [The batter would be smooth and creamy]
  6. Add the baking soda to the vinegar and mix the fizzy liquid into the batter.
  7. Spoon into the prepared tin and spread evenly using a spatula.
  8. Pour the cream cheese on top of the coffee cake batter.
  9. Bake in the preheated oven at 160 degrees for 30 minutes. [ The coffee cake and the cream cheese will blend into one another while baking. Test with a skewer anytime after 25 minutes]
  10. Allow the cheesecake to come to room temperature.
  11. Refrigerate for 2-3 hours before slicing and serving. Your Tiramisu Cheesecake is ready. [Store the remaining cheesecake in the refrigerator]
Recipe Notes
  • Oven temperature and time may vary. Bake until the cheese looks set and then test it with a skewer to see if the coffee cake is done too.
  • I made one tiny batch with wholewheat and one with all purpose flour. Both taste equally good. But with wholewheat it is better to reduce the quantity of flour by 1-2 tbsps. This will make sure that the butter cake is soft and moist.
  • The recipe for Home made cream cheese is posted under Cooking Add On's. It is simple and very easy to make. You can easily store it refrigerated for about a week.
  • The recipe for coffee buttercream is also under Cooking Add On's. I have used demerara sugar to enhance the colour and flavour. But white sugar is fine too.

 

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