Baked tiramisu cheesecake is an easy and delicious spoon dessert. It is prepared with the addition of the classic ingredients of tiramisu: a base of ladyfingers and a cream with eggs and mascarpone, it is a delicious variant of the classic tiramisu. The baking gives it a stronger flavor and makes it more stable, once baked it is sprinkled with plenty of cocoa, it is really delicious and very easy to make, if you try it let me know, a kiss Chicca.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 443.95 (Kcal)
- Carbohydrates 43.35 (g) of which sugars 28.03 (g)
- Proteins 7.24 (g)
- Fat 29.13 (g) of which saturated 16.11 (g)of which unsaturated 2.21 (g)
- Fibers 0.86 (g)
- Sodium 93.93 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz ladyfingers
- 1 cup coffee
- 18 oz mascarpone
- 3/4 cup sugar
- 3 eggs
- to taste unsweetened cocoa powder
How to make tiramisu cheesecake
Take an 8-inch pan and line the sides and bottom with parchment paper, then cover the base with the coffee-soaked biscuits.
In a bowl, place the mascarpone and sugar, and mix with an electric mixer.
Add the eggs, one at a time, mixing until you get a smooth, lump-free cream.
Pour the mixture into the cake pan and bake in a static oven at 340°F for about 40 minutes.
Remove from the oven and let cool completely, then sprinkle with plenty of unsweetened cocoa.
At this point, all you need to do is transfer it to a serving plate and cut it into slices for serving!
Storage of Tiramisu Cheesecake
Like all Cheesecakes, you can store this one in the fridge for a maximum of 3-4 days. Alternatively, you can freeze it, but the top part made with ladyfingers will lose a bit of texture.
