Tiramisu cheesecake with ladyfingers

To prepare the Tiramisu cheesecake, start with the base. Prepare the coffee (espresso or moka): you will need a total of 170 g (let it cool afterward), then melt the butter in a saucepan, being careful not to burn it, then let it cool. In the meantime, place the ladyfingers in a mixer 1 and blend until they turn into a powder 2. Transfer them to a bowl and add the cooled melted butter 3.

Also add 50 g of coffee 4, then mix thoroughly. Butter and line an 8.5-inch springform pan with parchment paper and pour the ladyfinger mixture into it 5. Distribute it evenly on the bottom, pressing well with the back of a spoon to compact it 6. Finally, to set it, transfer the pan to the fridge for at least half an hour.

In the meantime, focus on the cream. First, soak the gelatin in cold water 7. In the meantime, put 65 g of sugar and 45 g of water in a heavy-bottomed saucepan 8. Bring the syrup to a boil 9.

Check the temperature with a food thermometer 10; when it reaches 239°F, add the yolks and the rest of the sugar to the stand mixer and start whipping 11. When the syrup reaches 248°F, remove it from the heat and start pouring it into the stand mixer 12, little by little, in 3 batches, turning off the beaters each time to scoop the syrup from the sides of the bowl.

Continue whipping until the mixture is completely cool 13. Then, in a saucepan, heat the cream (no need to boil it) 14 and add the gelatin that you had soaked, after squeezing it well 15.

Mix thoroughly to dissolve the gelatin uniformly 16 and let it cool. In a bowl, combine the fresh cream cheese and mascarpone 17, then mix them 18.

Add the cheeses, one tablespoon at a time, to the stand mixer while it's running 19. Finally, also add the cream in which you dissolved the now-cooled gelatin 20. Let the beaters mix just long enough to combine all the ingredients of the cream, then turn them off. Retrieve the firmed base from the fridge and pour a first layer of cream over it 21.

Level the surface with a spatula 22. Quickly dip the ladyfingers in the remaining 120 g of coffee 23 and cut them in half 24.

Arrange the half-ladyfingers in concentric circles within the cake pan 25, then cover with the second and last layer of cream 26 and level it too. Place your Tiramisu cheesecake in the fridge to set for at least 3-4 hours 27.

After the setting time, gently remove the ring of the pan and the paper on the edges 28. At this point, you can simply dust the surface of the cake with sifted cocoa powder, or, to create a checkerboard like ours, proceed as follows: draw a circle the same diameter as the pan on a sheet of parchment paper; use a ruler to draw horizontal and vertical lines to form squares, and finally, using a knife or cutter, cut out half of the squares alternately to create a checkerboard. Have someone help hold the parchment paper over the cake and dust with cocoa powder 29. Then remove the parchment paper: your Tiramisu cheesecake is ready to be enjoyed 30!