What a dreamy dessert! Here’s my Tiramisu Ricotta Cheesecake, and all I can say is it’s heavenly!
This cheesecake is a twist on the classic Italian Tiramisu dessert, only I decided to have a play around and turn it in to a cheesecake!
The base is made up of the classic Lady sponge fingers, and soaked in coffee and marsala, and the filling is made up of a creamy combination as you will see in the ingredients. Topped off with fresh whipped cream and a dusting of cocoa powder, this is certainly a cheesecake you will enjoy if you like Tiramisu.
It’s an easy recipe, all you need to do is be sure to follow the few instructions in the right order, and you too can have a plate of creamy Tiramisu fluffiness!
One thing to note is that because this is a baked cheesecake, you will get the flavour of marsala wine in the base, but because the alcohol is cooked during the baking process, you don’t get the harshness of raw alcohol. If you do like the raw alcohol flavour, add a tablespoon in the whipped cream topping and you’ll love that too!
I have had many questions in the past about people getting surface cracks on their baked cheesecakes, so at the end of the recipe, I’ve written a few notes which I hope will help you on the road to a crack free cheesecake! Happy baking and please do enjoy as much as I did!
14 oz or 380 g Cream Cheese, Room Temperature
17 oz or 500 g Ricotta
4 eggs, lightly beaten
1 Cup or 200 g Caster / superfine Sugar
** Please note, if you have a very sweet tooth, add an extra 1/2 cup or 100 g sugar
12 Fl oz. (1 1/3 cups) or 330 ml of Heavy or Double CREAM
1 1/2 Teaspoons Vanilla Extract
4 Tablespoons cornflour / cornstarch
1/2 Teaspoon of lemon juice
24 Lady Fingers (savoiardi)
1/4 Cup or 60 ml Strong coffee, cooled
4 Tablespoons Marsala Wine
For the Topping (optional)
1 Tablespoon Cocoa Powder, sieved
1 Cup or 235 ml Fresh Whipping Cream plus sugar to taste, for serving or decorating on the top.
1 Tablespoon Marsala Wine (optional)
NOTE: You can use a large 10 inch or two 6 inch spring form pans. For the photos, I made two 6 inch cheesecakes to give to friends!
1. Preheat oven to 325 F, 170 C.
2. Line the base of a 10 inch / 25 cm (or two 6 inch) round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. In a shallow bowl, add the cooled coffee and marsala and dip very quickly, the lady fingers in the liquid then arrange in the bottom of the pan.
3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
5. To decorate the top, you can whip up the fresh cream, and add a tablespoon of marsala wine to the cream if you wish. Pipe the cream on the cake then sprinkle with some cocoa powder. Refrigerate until ready to serve.
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