Two of the best desserts together in one!
Tiramisu Cheesecake is quite possibly the most decadent and dreamy dessert!
Creamy Italian style cheesecake and coffee soaked cookie cake fingers
yes that’s right I said cookie cake fingers!
New Recipe for Hybrid Lady Fingers is a perfect cross between a cookie and a sponge!
the cheesecake is scented with orange zest and a hint of cinnamon
a perfect pairing with all the flavors of Tiramisu Cheesecake!
Not sponsored by any product or company below
Notes for Success
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes. I’ve not had success with any other brand in BAKED recipes the ones I have tried break down into an oily mess when baked.
Check out my Homemade Recipe for COPY CAT TOFUTTI CREAM CHEESE HERE!
When measuring cornstarch (or clear jel) I cannot stress enough that a kitchen scale is the best way to go. While I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
I’ve always used rum and coffee liquor in my Tiramisu recipes however this time I have left it out so all my non alcoholic friends can enjoy!
Feel free to modify this one to your tastes by adding 2-4 Tablespoons of your favorite spirits to the coffee soak!
Tiramisu Cheesecake
Be sure to read the Notes for Success section above the recipe!
Ingredients Â
For the Cookie Cake Fingers & Base
- 1½ cups All Purpose Flour 188g
- ½ cup Granulated Sugar 100g
- â…” teaspoon Baking Powder
- ¼ teaspoon Salt
- 6 Tbs Vegan Butter melted 90g
- 4 Tbs Plant Milk 60ml
- 2 teaspoons Vanilla Extract 10ml
For the Coffee Soak
- ½ cup Strong Brewed Coffee 120ml
- ½ cup Granulated Sugar 100g
InstructionsÂ
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Preheat the oven to 350℉ and follow the instructions for making the Italian Cheesecake
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While the cheesecake is baking prepare the cookie cake fingers recipe by combining the flour, sugar, baking powder & salt together in a large mixing bowl
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Add the melted vegan butter along with the plant milk & vanilla & mix by hand using a spatula until it turns into a dough that is slightly shiny & resembles pate a choux dough. The dough should be firm but pipable though a pastry bag with little effort
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Divide the dough in half evenly & press one half of the dough into a greased & parchment lined 7″ cake pan (the same size as your cheesecake) then transfer the remaining dough to a pastry bag with just a coupler attached no specific tip & pipe into fingers on a parchment lined sheet pan spaced at least 2″ apart.
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Bake both the cake pan & the lady fingers in the 350℉ oven for approximately 15 minutes or lightly golden & baked through. Cool completely then cover for tomorrow (or later)
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Next prepare the ganache recipe according to the instructions on that recipe post
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Prepare the coffee soak by combining the brewed coffee with the sugar in a small sauce pot & bring to a boil. Boil for 3 minutes them turn off the heat & cool for later
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Once the cheesecake has been cooled (preferably overnight but 4 hours is the minimum time I have waited to un mold) using a blowtorch or submerging the sides of the pan into hot water to release the grease, run a small knife or spatula inside the edges to release then turn out onto a cardboard cake circle
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Spread about 4 Tbs of ganache onto one side of the cheesecake then place the cake layer on top then flip the cheesecake over onto your serving platter as this will be the base
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Next spread another 4 Tbs of ganache over the top of the cheesecake & arrange the lady fingers on top trimming away any excess that may hang over
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Whip your favorite vegan whipped cream and ice the sides & a decorative border then garnish with cacao nibs or your favorite garnish like crushed cookies or almonds then sprinkle cocoa powder on top
Notes
Storage Tiramisu Cheesecake must be kept refrigerated at all times and will stay fresh loosely wrapped in the refrigerator for up to 1 week. I do not freeze vegan cheesecakes as the texture changes negatively & tends to weep & separate
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