Tiramisù Cheesecake

Name: Tiramisù Cheesecake
Yield: One 9-inch cake, about 12 servings
Cuisine: American
Ingredients: 1 pound (about 2 cups) mascarpone cheese ½ teaspoon alkalized (Dutch process) cocoa powder; 1 pound (about 2 cups) mascarpone cheese ½ teaspoon alkalized (Dutch process) cocoa powder; 2 tablespoons brandy; 1 pound (16 ounces) cream cheese; 1 cup sugar; 3 large eggs; 1 recipe Plain Génoise, baked in a 9-inch springform pan; ¼ cup strong espresso coffee; 2 tablespoons sugar

Preparation info

One 9 inch cake, about
12
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This fun variation on the classic Italian dessert is very much in the spirit of the original—and it eliminates the raw or partially cooked eggs traditionally associated with tiramisù.

Ingredients

1 recipe Plain Génoise, baked in a 9-inch springform pan

Americas
Europe
United States
Italy
Dessert
Mediterranean
Cake
Vegetarian

Method

Cool the génoise.
For the syrup, combine the coffee, sugar, and brandy in a small bowl. Set aside.
Slice the génoise into 2 layers. Place the bottom of the cake layer in the prepared pan, gently pushing the sides of the cake to meet the sides of the pan. Cut the rest of the cake into ½-inch dice; place in a bowl and sprinkle with the coffee syrup. Set