Tiramisu Cheesecake (recipe)

Tiramisu Cheesecake

Thank you Thank You and Triple Thank You to everyone who made Friday’s Twitch stream to celebrate my pre-Bday in part, or in whole, with me! I really appreciated your presence and support 🙂

I made several dishes on that marathon 9 hour effort, and here is the first of those dishes that I’ll be sharing the results of with you!

This Tiramisu Cheesecake recipe was actually a reader request from several months ago that I had not gotten around to making. But, everything in it’s time.

I’m so glad that it became the centerpiece of my birthday menu!

First of all, here’s the Tiramisu Cheesecake recipe!

The changes I made were replacing the ladyfingers with a Milo Cookie crust base and adding a perimeter of Tollhouse Chocolate Chips (both from Nestlé Caribbean) . I also threw in some local flavour by using Angostura’s Mokatika liqueur. The end result was definitely bakery-worthy. Smooth, firm and not too sweet.

If, like me, you sometimes have problems with cheesecakes cracking near the end of their cooking time here are some tips I’d like to pass on:

• Always use a bain marie (water bath)

• Check the cheesecake 5 minutes before the recommended baking time ends. Cracking is a sign of overbaking.

• Don’t check the cheesecake by inserting a knife or a rod. Instead jiggle it slightly. The center 3 inches or so should wobble like set jello. If it still seems liquid continue baking, otherwise you’re safe to proceed to the next recipe step!

Hope this helps!

Thank you for the recipe request @LCDR_Dan and thank you Nestlé Caribbean for the ingredients that provided that all-important TG twist!

Tiramisu Cheesecake

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