Hey y’all! I hope everyone had a great weekend celebrating Mother’s Day! This year for my mother in law she asked for us to cook dinner instead of a present so Ryan decided he was going to make his specialty- Roasted red pepper cream sauce with pasta and grilled chicken. I think its taken the place of my favorite meal ever. It is SUCH a treat! I shared the recipe here on the blog awhile back so be sure to save that recipe. I wanted to make a dessert that would be of the same caliber of this amazing meal and I wanted to stick with the italian theme so I decided on Tiramisu Cheesecake!!
I absolutely love tiramisu. And everyone loves cheesecake. I looked up a ton of recipes and I ultimately chose this one for the creamy filling and I made some modifications to it by adding a traditional graham cracker crust for the cheesecake, put the lady fingers in the middle of the cheesecake to create more of a layered thing, and then I added a topping, which was an afterthought (I’ll explain later!) but it ended up being the perfect finishing touch for the cheesecake so I had to keep it in my recipe. I’ve never made baked cheesecake before and I’ve never made tiramisu. Those facts combined with using our tiny RV camper oven, I was super proud, and even surprised that it turned out at all, much less this delicious! I’m actually eating the last piece right now as I type this. Heaven..Reminds me of the Friends episode where Rachel and Chandler have a cheesecake so good they eat it off the floor…Hahaha remember that? I would totally eat this off the floor. Its that good. 😛
Cooking it in an RV oven was not without its challenges. I ended up cooking it twice as long as the original recipe called for, which I later realized was pretty short for cheesecake anyway according to other sources. I had some issues so I was googling things like “cheesecake in oven won’t set” and “cheesecake bubbles on top” because my cheesecake was taking forever to cook and had these weird bubbles on top. Not having made cheesecake before I didn’t know if this was normal or not. I eventually took it out of the oven even though I wasn’t sure if it was done. The bubbles were still there and made it look pretty ugly so Once it cooled I dusted the top with a mixture of powdered sugar and cocoa. It looked alright after that. Until the next morning when it had all soaked in and cracked. The cheesecake wasn’t cracked, just the cocoa dusting. It looked like elephant skin. (Ryan’s description. Haha) SO true. It seeped in to the bubbled area and just looked dark brown like wet cocoa and the rest looked like crackly elephant skin. I could NOT serve it like this so I made a stabilized whipped cream and cocoa topping, used a ziplock bag to pipe it on to the top in little puffs, and then got some dark chocolate to grate on top of that! FINALLY it looked pretty. 🙂 It made it taste better too. I’m not sure what I did wrong, or if it was just because of our silly RV oven, but tasting it you wouldn’t have known anything was wrong with it. It was a huge hit!
- 1 1/2 cups crushed graham crackers
- 1/3 cups sugar
- 6 tbs melted butter
- Lady Finger Layer:
- 1/3 cup espresso (Can also use really strong coffee)
- 1/4 cup sugar
- 2 tbs. coffee liqueur
- prepared shortbread cookies or ladyfingers (enough to fill pan with 1 layer)
- For Cheesecake:
- 2 8oz packages cream cheese (room temp)
- 1 8 oz package mascarpone (room temp)
- 2/3 cups sugar
- 1 tsp vanilla
- 1 tbs coffee liqueur
- 4 eggs (room temp)
- 2 egg yolks (room temp)
- 1/3 cup heavy whipping cream (room temp)
- For whipped topping:
- 1/4 cup water
- 1 package unflavored gelatin (or 2 tsp)
- 1 1/2 cups heavy whipping cream
- 1 tbs sugar
- 1 tbs cocoa
- Mix crushed graham cracker crumbs with sugar and butter. Press this into a greased springform pan.
- Mix espresso, sugar, and coffee liqueur to make syrup, and brush over your shortbread cookies or ladyfingers until all of the syrup has been absorbed, set these aside.
- Prepare cheesecake filling by creaming the cream cheese, mascarpone and sugar together in a stand mixer. Add vanilla, coffee liqueur, eggs, egg yolks, and cream. Whip until ingredients are well incorporated.
- Pour half of the cheesecake mixture over graham cracker crust. Layer espresso soaked cookies on top to cover the surface area as much as possible. Finish with the remaining cheesecake filling.
- Bake at 350 until set. Original recipe said 30 minutes but for me it was a little over an hour. Keep a close eye on it if you're not sure about your oven.
- Once set, let cheesecake cool on counter an hour or two before covering and putting in refrigerator. Chill 4 hours or overnight.
- For topping, dissolve gelatin in water, and let cool.
- Add whipping cream, sugar, and cocoa to stand mixer. Whip until the cream starts forming stiff peaks and then add water/gelatin mixture.
- Put whipped cream in a piping bag or large ziplock bag and cut the tip. Pipe little puffs of frosting around the edge of your cheesecake, filling it in wherever needed.
- Top with chocolate shavings, grated chocolate, cocoa dusting, or cinnamon.