Tiramisu Cheesecake Recipe
Sambuca mascarpone, espresso orange liqueur gel, ladyfinger crust
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the ladyfinger cookies until finely ground. Melt the butter and combine it with the ground ladyfinger crumbs. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and allow to cool.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine mascarpone cheese, cream cheese, and sugar. Beat until smooth. Gradually add the Sambuca, cooled espresso, orange liqueur, and vanilla extract, mixing well after each addition. Add the eggs, one at a time, mixing just until combined.
Baking
- 3
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chilling and Serving
- 4
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder and garnish with chocolate shavings.
