Composed Tiramisu Cheesecake
Discover the bold marriage of two legends: the melting cheesecake and the iconic tiramisu. This sophisticated recipe layers a crunchy speculoos base, a creamy mascarpone filling, and coffee-soaked ladyfingers for a deep sensory experience. The secret lies in the slow baking and extended chilling, ensuring a perfect texture and a balance of coffee-cocoa flavors. A refined dessert that will amaze your guests with its delicate layers and unforgettable taste.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
For the base: crush cookies into powder, mix with melted butter. Press firmly into the bottom of a lined springform pan (20cm). Refrigerate.
- 2
For the cream: whip cream cheese, mascarpone, sugar and vanilla until smooth. Incorporate the eggs one by one, without overmixing.
- 3
Spread half of the cream over the cold base.
- 4
Quickly dip ladyfingers (1-2 sec per side) in the coffee mixed with liqueur. Arrange them on the first cream layer.
- 5
Cover with the remaining cream and smooth the surface.
- 6
Baking: Preheat oven to 160°C. Bake for 45-50 min. The center should still wobble slightly. Cool in the oven with the door ajar for 1h, then at room temperature. Refrigerate for at least 6h (ideally overnight).
- 7
Unmold by running a hot knife around the edge. Dust with cocoa and garnish with chocolate shavings.
- All ingredients must be at room temperature to avoid lumps.
- Dip ladyfingers very quickly so they are soaked but still firm, without making the cream watery.
- Slow baking and long chilling are essential for texture and clean slicing.
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