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December 09, 2006

Tiramisu Cheesecake Recipe

Serves 12

Stories are told about how Tiramisu was the favorite of Venice's
courtesans, who needed a "pick me up" (the literal translation
of "tirami-su") to fortify themselves between their amorous
encounters. True? Probably not. But it makes for a colorful
history.
Its American popularity arose in San Francisco, and today,
Tiramisu is one of the most asked for desserts in restaurants.

Butter for greasing pan
1 (20-ounce) pound cake (store bought or homemade)
1 tablespoon brandy
1 teaspoon vanilla
2 tablespoons sugar
1/4 cup strong coffee, preferably espresso
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
3 large eggs
2 ounces sweet chocolate, such as a plain milk chocolate candy
bar, minced 1 teaspoon Dutch-processed cocoa powder

1. Grease a 9-inch springform pan. Preheat oven to 325 degrees.

2. Cut half of the pound cake into 1/2-inch slices. Place them
in a single layer in the bottom of a prepared springform pan. Fit
them in patchwork style, pushing pieces together to form a
complete layer of cake at the bottom of the pan.

3. In a medium bowl, combine brandy, vanilla, sugar and coffee;
stir to dissolve sugar. Cut remaining pound cake into 1/2-inch
cubes. Add to bowl and gently toss to coat cake cubes with syrup.
Set aside.

4. In a large bowl of an electric mixer, mix cream cheese on low
speed until softened, about 1 minute. Add sugar and mix on low
until blended, scraping down sides of bowl a couple of times. Add
eggs, one at a time, mixing after each addition. Mix only until
well-blended.

5. Place half of the cream cheese mixture in prepared pan.
Sprinkle with cubed pound cake. Press down gently so that part
of the cubes sink down into the cream cheese mixture. Sprinkle
with minced chocolate. Add remaining cream cheese mixture.
Smooth top with a rubber spatula.

6. Place cocoa powder in a fine sieve and sprinkle on top of
cheesecake. Wrap heavy-duty aluminum foil around the outside of
the springform pan. Place pan in a large roasting or baking pan.
Place baking pan containing springform pan in oven and fill
outside pan with enough water to come 1 inch up the side of the
springform pan.

7. Bake 55 minutes or until lightly colored and cheesecake looks
set (it can still jiggle slightly in the center).
Remove cheesecake from hot water. Place on wire rack and cover
loosely with paper towel.
Allow to cool completely. Cover with plastic wrap and chill
thoroughly.

Posted by Willie Crawford at December 9, 2006 10:41 PM

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