This can be a recipe I dug out of my archives for Memorial Day. It is referred to as Tiramisu Cheesecake, and it is a throwback to the early 2000s when Kraft and related manufacturers had been all about making cheesecake extra approachable, particularly for residence cooks who didn’t personal springform pans or wish to fuss with water baths. It is a 9×13 inch pan cheesecake recipe. Components embody Nilla Wafers, cream cheese, sugar, bitter cream, espresso powder, eggs and whipped cream.
I imagine this one was initially in Kraft’s Meals & Household journal the place it was marketed as a “bake-and-share” resolution, so much less concerning the wow issue (like a Basque Cheesecake or Dubai Chocolate) and extra about comfort, portability, and making dessert for a crowd. In different phrases, good for Memorial Day.
Tiramisu Cheesecake
This can be a enjoyable, no-brainer kind dessert you may make a day forward of time. As a substitute of ladyfingers, it makes use of Nilla Wafers for the bottom and layers. The cookies are brushed with (very!) robust espresso and topped with two layers of cheesecake batter—one espresso, one vanilla. This is an image I took halfway by means of. That is the second layer of wafers sitting on a layer of espresso flavored cream cheese. After taking the photograph, I poured on the vanilla layer, which is thinner than the espresso layer. Because it bakes, the cookies transfer round a bit which you’ll see within the strata of the primary photograph.
Smaller Batch Sq. Pan Cheesecake
The unique recipe and what’s within the card is for a 9×13 inch pan, assuming all you on the market have extra family and friends than we do. I simply made us an 8-inch by halving the recipe and utilizing an 8-inch sq. metallic pan. This is an image of the entire thing. If you’re serving as much as 6, you would possibly wish to go along with the half batch 8-inch model. The 9×13 inch will feed a crowd, however the 8-inch pan is a fairly respectable measurement too.
Tiramisu Cheesecake Notes & Ideas
Some notes! I will add extra if I get any questions.
- I used a metallic pan slightly than a glass dish. If utilizing a glass dish, you will have to regulate the baking temperature or timing. I’ve solely examined in metallic.
- If you happen to exchange the moment espresso with instantaneous espresso powder, you solely want half the quantity. Even with half the quantity, espresso powder might be a lot, a lot stronger. It is most likely finest to stay with instantaneous espresso crystals as directed.
- Brushing the Nilla Wafers with the espresso combination is a bit awkward as a result of they transfer round, so attempt to anchor them with damaged cookies in the event you can. Simply dab the espresso combination onto them slightly than douse them.
- You’ll want to use very delicate cream cheese. I used very delicate cream cheese and was capable of simply stir the batter with out utilizing an electrical mixer. Then once more, I made half batch. If making the total batch might be so much simpler to only use the mixer.
- The cream may be unfold excessive or you possibly can pipe it out with a spherical tip like I did. Espresso beans could be the proper addition (although there’s loads of caffeine on this already), and I believe a drizzle of caramel sauce would even be good.
Recipe
9×13 Inch Tiramisu Cheesecake
Two layers of flavored cheesecake baked in a 9×13 inch dish and chilled.
Components
- 1 field Nilla Wafers (12 oz) or about 44 cookies
- 5 teaspoons instantaneous espresso or half the quantity espresso powder divided
- 3 tablespoons sizzling water divided
- 4 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup bitter cream
- 1 ½ teaspoons vanilla extract
- 4 giant eggs
- 3 cups Cool Whip or different whipped topping, thawed
- 2 tablespoons unsweetened cocoa powder
Directions
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Preheat oven to 325 levels. Line a 13×9 inch inch pan with foil, with ends of foil extending over sides of pan. Spray the underside of the pan with cooking spray.
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Layer half of the wafers (44) on backside of ready pan.
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In a small bowl, dissolve 2 teaspoons of espresso granules or 1 teaspoon of espresso powder in 2 tablespoon of sizzling water. Use a pastry brush to dab the wafers with the robust espresso combination. Strive to not soak them, simply do your finest to brush half of the espresso into the layer of wafers. Reserve the opposite half of this espresso combination for the second layer of wafers.
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In a big bowl, beat the softened cream cheese and sugar on medium pace till effectively blended. Add bitter cream and vanilla; combine effectively.
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Add eggs, 1 at a time, mixing on low pace after every addition simply till blended.
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Dissolve remaining 3 teaspoons espresso granules (or 1 ½ teaspoons espresso powder) in remaining 1 tablespoon sizzling water.
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Put about 3 ½ cups or weigh out 14 oz of batter in a a medium bowl. Stir in dissolved espresso.
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Pour espresso flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved espresso. Pour remaining plain batter over wafers.
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Bake 45 minutes or till heart is sort of set. Cool to room temperature. Refrigerate 3 hours or in a single day. Raise cheesecake from pan, utilizing foil handles. Unfold or pipe over whipped topping and dirt with cocoa powder.
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Elective: Earlier than serving, drizzle with chocolate syrup and caramel sauce.
