Tiramisu Cheesecake Recipe please?

Answer 1

Sophia Loren’s Tiramisu

Eggs, 3 separated
Sugar, 5 tablespoons
Mascarpone cheese, 6 ounces
Ladyfingers, 1 large package (approximately 36)
Orange liqueur, 1 cup
Espresso coffee, 1 cup
Bitter chocolate, 2 ounces, grated
Unsweetened cocoa powder, 1/2 cup, or 2 ounces grated bittersweet chocolate.

Combine egg yolks and sugar in a medium-sized bowl and beat well.

In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.

Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.

Answer 2

Tiramisu Cheesecake
12 servings
time to make 2¼ hours 15 min prep

A different cheesecake, but very good! From the Wisconsin Dairy Producers. (I've also used Splenda with great results if you want to cut back on sugar)

1 1/2 cups biscotti cookie crumbs (pre-made from the cookie isle or your own recipe)
3 tablespoons unsalted butter, melted
1 teaspoon instant espresso powder
12 ounces ricotta cheese
4 ounces mascarpone cheese
1 cup sugar
1/4 cup flour
4 eggs
1 tablespoon brandy (it adds a lot of flavor) (optional)
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
2 teaspoons cocoa powder, for garnish (optional)

1. Preheat oven to 350 degress F.
2. Combine biscotti, butter and espresso, mix well.
3. Press into and up the side of a 9 inch springform pan, set aside.
4. Beat together Ricotta cheese, Mascarpone cheese, sugar and flour.
5. Combine eggs, espresso, brandy and vanilla, mix until espresso dissolves.
6. Add to cheese mixture and blend thoroughly.
7. Fold in chocolate chips.
8. Pour batter into prepared crust and bake at 350° F for 1 hour and 15 minutes (top will be slightly loose).
9. Turn off oven and let cake cool in oven for 30 minutes.
10. Remove from oven and let cool completely.
11. Refrigerate overnight.
12. Remove sides from springform pan and sprinkle cake with cocoa powder (optional) before serving.

Answer 3

Tiramisu Cheesecake

1-1/2 cups crushed chocolate cookies
1/3 cup melted butter
3 tablespoons espresso powder (or instant coffee granules)
2 tablespoons hot water
27 ounces mascarpone cheese (or cream cheese)
1 cup sour cream
1-1/4 cup granulated sugar
2 tablespoons all-purpose flour
3 large eggs
Ladyfinger cookies
3-1/2 ounces semi-sweet chocolate, grated
chocolate-covered coffee beans (for garnish, optional)

Pre-heat oven to 325 F. Stir together the cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake 10 minutes, set aside to cool. In a small bowl, dissolve the instant coffee powder in the hot water. Set aside. In a large mixing bowl, beat the mascarpone cheese, sour cream, sugar and flour. Stirring, add eggs one at a time. Stir in coffee mixture. Do not mix too much. Set aside. Butter the sides of the pan, then line it with parchment paper. Lightly butter the paper. Cut the ladyfinger cookies in two, lengthwise. Place the ladyfinger halves in the mold, standing up, so that the sugared side is against the buttered paper and the cut side is facing in, so that the ladyfingers circle the entire pan and look like a crown. If you have a hard time getting them to stand up, cut the bottoms at a slight angle so that they lean slightly towards the wall of the pan. Pour the cheese mixture into the pan. Verify that all of the ladyfingers are standing up and are pressed into the bottom of the pan, the bang the pan 3-4 times on the countertop to release any air pockets. Set aside. In another 9-inch cake pan, pour 3 cups of water. Set it in the center of the bottom rack of the oven. Place the cheesecake on the middle oven rack directly above the water-filled pan. Bake 50-55 minutes or until the top of the cake is browned and a toothpick inserted into the center comes out clean. During baking, check the ladyfingers. If they begin to brown, cover them with aluminum foil and return to the oven. When cake is done, turn off the oven and crack open the oven door. Allow the cake to cool in the cooling oven for about 1 hour. Remove the cake from the oven and refrigerate about 4 hours. Before serving, remove the cheesecake from the springform pan and sprinkle with grated chocolate. Garnish with chocolate covered coffee beans, if desired. Allow to sit at room temperature for 15 minutes before serving.
http://www.christmas-cookies.com/recipes/recipe390.tiramisucheesecake.html
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The next recipe uses no eggs...

Tiramisu Cheesecake Dessert

8 oz cream cheese
8 oz marscapone cheese
1/2 cup sugar
4 oz sour cream
4 oz heavy cream
4 oz whipped topping thawed
( use 1/2 of 8 oz container )
1 Tbs white rum
1, 7 oz pkg of Italian ladyfingers ( Savoiardi )*
( you will have some leftover )
1 cup brewed cold coffee or espresso
1 oz white rum
Garnish:all optional
strawberries
powdered sugar, powered baking cocoa
chocolate ganache
chocolate curls
chocolate coated espresso beans
chopped pecans or other nuts

Have ingredients at room temperature. Beat cream cheese until smooth and beat in marscarpone cheese until smooth. Beat in sugar and rum until smooth. Blend in sour cream and heavy cream,. Fold in whipped topping until smooth.
Take about 4 or 5 lady fingers and pulverize into fine crumbs in a blender or food processor. Butter bottom and sides of an 8 inch springform pan. Dust heavily with lady finger crumbs. Place in half cheesecake mixture. Combine coffee and liquor. Dip in lady fingers ( as many as needed ) into liquid, turning a few times to coat but not make ladyfingers soggy. Place over cheesecake mixture, cutting some lady fingers with knife to fit into spaces. Top with remaining cheesecake mixture. Smooth top with a knife.
Optional : Place some chocolate ganache in a squirt bottle and spiral over cheesecake top starting with small circles working center outwards. Take a toothpick and spread across ganache forming a web design.
Cover cheesecake with foil and refrigerate 12 hours or longer to firm up mixture. When ready to serve, carefully remove sides of pan and cut out pieces lifting off with a wide spatula. Garnish with strawberries and powered sugar/cocoa if desired. You can also use the chocolate ganache to form a design on the serving plate if you wish. Serves 8.+
Note: Double recipe for a 10 inch springform pan. (photo-pictured is a slice from an 8 inch springform pan)
Note 2*: Italian ladyfingers are hard like a biscuit and not soft and spongecake like.
http://www.internationalrecipesonline.com/recipes/view.pl?3297