I had three mascarpone packages in my fridge so it was about time to make something with at least one of them. When we talk about mascarpone, what else comes to your mind than tiramisu. Since I already have a recipe for traditional tiramisu on my blog, I decided to make No-bake Tiramisu Cheesecake. I don´t like using eggs in no-bake desserts so this tiramisu is eggless. Someone might say that this is not a real tiramisu, but I prefer this “fake” one than the taste of raw eggs. I´ve been thinking how to create a coffee flavor and it wouldn´t result in a coffee cheesecake at the same time, but in a proper tiramisu. I handled it this way: a little bit of coffee and ladyfingers create the basis for crust, then a cheesecake layer with grated lemon zest (since my tiramisu always contains a little bit of lemon zest which fits great to coffee), then ladyfingers dipped in coffee so we stick to the “tiramisu plan” and cheesecake layer with coffee in the end. Of course, the top should be sprinkled with cocoa.
I think that this cheesecake represents a perfectly balanced ratio of coffee, ladyfingers and subtle lemon flavor, and it creates delicious and tasty tiramisu cheesecake. At my place, the two of us ate it not even in three days, which is a proof of something 😀 There isn´t a lot of gelatin, just enough to hold cheesecake together, but it still is soft and creamy. It was a huge success at my place, try it, I think you won´t regret it.
- Crust:
- 18 crushed ladyfingers (approximately 150 g)
- 45 g melted butter
- 7 tbsp coffee
- Cheesecake:
- 400 ml heavy cream
- 500 g mascarpone
- 6 tbsp icing sugar
- 3 tbsp water
- 10 g gelatin powder
- Zest of ½ lemon
- Ladyfingers (approximately 14 pieces)
- 3 tbsp coffee
- Cocoa for decoration
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Crust:
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Mix crushed ladyfingers with butter and coffee, add the mixture to the bottom of a baking pan. Spread and press down the ladyfinger mixture over the bottom of the pan using a spoon. Put the baking pan in a refrigerator.
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Cheesecake:
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In the bowl, whip heavy cream using a mixer.
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Incorporate mascarpone into whipped cream. Add icing sugar, stir well.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Divide cheesecake batter in two parts.
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Add grated lemon zest into one part, stir well.
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Spread lemon layer evenly over the ladyfinger crust.
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Dip ladyfingers into coffee and put them one after one on lemon layer.
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Add 3 tablespoons of coffee into second part of cheesecake batter, stir well.
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Spread coffee layer evenly over the coffee ladyfingers.
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Put it in the refrigerator to get firm for a couple hours, preferably overnight.
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Sprinkle it with cocoa before serving.
- Coffee (4 tbsp instant coffee + 700 ml water)
- Baking pan - 23 cm
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