Tiramisu Cheesecake
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20 ladyfingers
100g butter
1g instant coffee
200g white chocolate
60g whipping cream
250g Mascarpone cheese
250g philadelphia cream cheese
30g powdered sugar
10g vanilla
320g whipping cream
200ml coffee
8 ladyfingers
Prepare a 20 cm pan with an acetate sheet.
Place the ladyfingers into the bowl of a food processor and crush until crumbs form. Add melted butter and instant coffee powder and mix .
Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.
Place white chocolate and the 60 g of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool
In a bowl mix Philadelphia cheese with Mascarpone cheese until smooth. Add powdered sugar and vanilla and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.
Spread about one third of Mascarpone mixture over the crust.
Dip the ladyfingers into the coffee and lay them out in a single layer on top of the cream cheese mixture.
Spread another third of the Mascarpone mixture over the ladyfingers and smooth the top.
Transfer the remaining Mascarpone mixture into a piping bag fitted with a plain tip.
Pipe the mixture on top of the cake.
Refrigerate for at least 4 hours or overnight.
Dust with cocoa powder before serving. Enjoy!
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