Tiramisu Cheesecake with Ladyfingers

To prepare the tiramisu cheesecake, start with the base. Prepare the coffee (espresso or moka): you will need a total of 170 g (and let it cool down later), then melt the butter in a saucepan, being careful not to burn it, then let it cool down. Meanwhile, put the ladyfingers in the mixer 1 and turn the blades until they are reduced to powder 2. Transfer them to a bowl and add the cooled melted butter 3.

Also add 50 g of coffee 4, then mix well. Butter and line a 22 cm diameter springform pan with parchment paper and pour in the ladyfinger mixture 5. Spread it evenly on the bottom, pressing well with the back of a spoon to compact it 6. Finally, to make it firm, transfer the pan to the refrigerator for at least half an hour.

In the meantime, dedicate yourself to the cream. First, soak the gelatin in cold water 7. Meanwhile, put 65 g of sugar and 45 g of water in a saucepan with a thick bottom 8. Bring the syrup to a boil 9.

Check the temperature with a food thermometer 10; when it reaches 115°, put the egg yolks and the rest of the sugar in the planetary mixer and start whipping with the whisks 11. When the syrup has reached 120°, remove it from the heat and start pouring it into the planetary mixer 12, little by little, in 3 times, turning off the whisks each time to recover the syrup remaining on the edges of the bowl.

Continue whipping until the mixture is completely cold 13. Then, in a saucepan, heat the cream (there is no need to boil it) 14 and add the gelatin that you had soaked, after squeezing it well 15.

Mix well to dissolve the gelatin evenly 16 and let it cool. In a bowl, combine the cream cheese and mascarpone 17, then mix them 18.

Add the cheeses, a spoonful at a time, to the planetary mixer, keeping it running 19. Finally, also add the cream in which you have dissolved the now cold gelatin 20. Let the whisks go just long enough to mix all the ingredients of the cream, then turn them off. Retrieve the hardened cheesecake base from the refrigerator and pour in a first layer of cream 21.

Level the surface with a spatula 22. Quickly dip the remaining 120 g of ladyfingers in coffee 23 and cut them in half 24.

Arrange the ladyfinger halves in concentric circles inside the cake pan 25, then cover with the second and last layer of cream 26 and level it as well. Put your tiramisu cheesecake in the refrigerator to set for at least 3-4 hours 27.

After the setting time, gently remove the disc from the mold and the paper on the edges 28. At this point, you can simply sprinkle the surface of the cake with the sifted unsweetened cocoa, or, to obtain a checkerboard like ours, proceed as follows: draw a circle of the same diameter as the mold on a sheet of parchment paper; with a ruler, draw the horizontal and vertical lines to form the squares and finally, using a cutter or a cutter, cut out half of the squares in an alternating way to obtain a checkerboard. Get help to hold the parchment paper on the cake and sprinkle with unsweetened cocoa 29. Then remove the parchment paper: your tiramisu cheesecake is ready to be enjoyed 30!