Cheesecake Factory tiramisu cheesecake copycat recipe


cheesecake factory tiramisu cheesecake copycat recipe


I didn't try the cheesecake factory cakes in Israel since they aren't kosher. So instead, I have decided to make my own cheesecake inspired by one of the cheesecake factory's cheesecakes - tiramisu cheesecake. 

 tiramisu cheesecake recipe
cheesecake factory copycat recipe

 tiramisu cheesecake slice

I saw online there is a photo of the tiramisu cheesecake, but when looking for a recipe, the recipe didn't match the photo. So I tried to recreate the recipe by the photo, and that's what I got - an impressive tiramisu cheesecake that isn't hard to make. All you need is a little bit of patience. And that's worth it for a cake like this. Wouldn't you agree? :-)

As I said, this is not a cheesecake factory recipe, and it doesn't purport to be. It is only a cake inspired by one of the cheesecakes of the cheesecake factory. It is a light and tasty cake that suits coffee lovers (and even coffee light lovers).

The cake consists of two cakes: one is a base of no-bake cheesecake and no gelatin, and the other is a small baked New York cheesecake style cake, so let's start.

Tiramisu-cheesecake / recipe by con delight

For 26 cm pan (10.2 inches):
200-gram (7.05 oz.) ladyfingers
50-gram (1.76 oz.) butter, melted
1 tsp. coffee powder

7 ladyfingers (5 whole and 2 broken in half)
1 tsp. coffee powder
1/4 cup hot water

2 packages cream cheese (total of 450 gram = 15.87 oz.)
1 cup whipping cream
1/2 cup instant vanilla pudding
2 tsp. coffee powder
1/4 cup water

In a food processor, crumble well the ladyfingers. Add the melted butter and coffee powder and mix well. Transfer to a 26 cm pan, press the crumbs to the bottom.
Mix the one teaspoon coffee powder and 1/4 cup water and dip the ladyfingers in it. Arrange inside the pan in a pentagon shape. Take the halved ladyfingers, dip in the coffee, and place inside the pentagon, creating some sort of a diamond. 

Set aside and prepare the batter:
Melt the two teaspoons of coffee powder in the water and set aside. Whip the cream cheese, whipping cream, and instant vanilla into a steady soft cream. Add the coffee and whip to a constant cream.

Check for flavor, if you need to add more instant vanilla or coffee powder (you don't have to melt coffee powder again). I like the taste as is. Transfer to the pan, first fill the wholes between the ladyfingers and then pour the rest of the batter and arrange to a unified layer. Place plastic wrap on top and freeze for 2 hours in the freezer.

Meanwhile, make the baked New-York-style cheesecake in a 20 cm pan (7.87 inches):
1 package of cream cheese (225 gram /8 oz.)
1 L egg
1/4 tsp. vanilla extract
1/4 tsp. lemon juice
1/4 cup sour cream
1/3 cup sugar
1 Tbsp. flour

Preheat oven to 240C / 464 F. Mix the cream cheese with egg, vanilla extract, lemon juice, and sour cream. Add the sugar and flour and mix well. Transfer to a 20 cm pan with round baking paper at the bottom. Bake on the middle rack for 5 minutes and then lower the heat to 110C and bake for 15 minutes. Take out of the oven and let cool completely at room temperature.

Once the two hours are over, the baked cake should also be ready and already chilled. Release the baked cake out of the pan, use a knife on the circumference if needed, take out the baking paper and set the cake on the middle top of the frozen cake (of course, take out the nylon wrap first). Cover and transfer to the fridge for the night.

And to finish the cake the next day:
cocoa powder, for dusting

Chocolate mousse:
1 cup whipping cream
200-gram (7.05 oz.) bittersweet chocolate

Melt the chocolate in the microwave in intervals of about 40 seconds, mixing after each interval so that the chocolate won't burn.
Let the chocolate cool and meanwhile whip the cream to a soft, steady cream. Add the chocolate and whip to stable cream.
Transfer to a piping bag with a nozzle.
Take the cake out of the fridge, release from the pan, and dust the baked cake with the cocoa powder. On the outer ring, pipe with the chocolate mousse. Transfer for 2 hours in the fridge, or you can eat right away and enjoy it!
If you made it, do come back and share it with me on the comments below or my Facebook page or YouTube.


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