Cheese cake. The guilty pleasure of many and dessert of choice for any family occasion. But with so many varieties and choices it’s hard to find the “perfect” cheesecake. Take a gander at this Tiramisu Cheesecake to see if it fits the bill.

Recipe provided by Wisconsin Milk Marketing Board, Inc.

Tiramisu Cheesecake

CRUST:
1 1/2 cups biscotti cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon instant espresso granules

Filling:
3 cups (12 oz) ricotta cheese
1 cup (4 oz) mascarpone cheese
1 tablespoon instant espresso granules
1 cup sugar
1/4 cup flour
4 eggs
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract
1 1/2 cups mini-chocolate chips
Cocoa powder for dusting
Chocolate-covered coffee beans

INSTRUCTIONS:

    Preheat oven to 350°.
    Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
    Beat together Ricotta cheese, Mascarpone cheese, espresso granules, sugar and flour. In another bowl, combine eggs, brandy and vanilla.
    Add to cheese mixture and blend thoroughly. Fold in chocolate chips.
    Pour batter into prepared crust and bake at for 1 hour and 15 minutes (top will be slightly loose).
    Turn off oven and let cake cool in oven for 30 minutes. Remove from oven; cool completely.
    Refrigerate overnight.
    Remove sides from springform pan and sprinkle cake with cocoa powder, if desired. Garnish with coffee beans before serving.

Tiramisu cheesecake photo: (Photo by ©2010 Wisconsin Milk Marketing Board, Inc.)

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
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