Smart Choice Tiramisu Cheesecake Food

SMART-CHOICE TIRAMISU MOUSSE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
• Beat 3 pkg. Neufchatel, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 28 min. or until center is almost set. Cool completely.
• Beat remaining Neufchatel in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
• Garnish with remaining COOL WHIP and raspberries just before serving.

TIRAMISU CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
• Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
• One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
• Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.
• Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, 1 hour and 15 minutes to 1 hour 30 minutes (the edges should be set and the center slightly jiggly). Let cool to room temperature.
• Unmold the cheesecake from the pan and dust with cocoa. Spread some mascarpone around the sides with an offset spatula. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up.

SMART-CHOICE TIRAMISU CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of prepared pan.
• Add 2 Tbsp. hot water to 2 tsp. coffee granules; stir until dissolved. Brush 1/2 the dissolved coffee onto wafers in pan; reserve remaining dissolved coffee for later use.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl.
• Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with reserved dissolved coffee. Cover with remaining plain batter.
• Bake 45 min. or until center is almost set. Cool.
• Refrigerate 3 hrs. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.

TIRAMISU CHEESECAKE

Steps:

• Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.
• For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
• When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
• To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.

TIRAMISU CHEESECAKE

Steps:

• Make the crust first. Preheat oven to 350 degrees.
• Butter an 8-inch springform pan.
• Stir butter and espresso powder in small bowl until combined.
• Stir in crumbs until crumbs are evenly moistened.
• Pat evenly over bottom of prepared pan.
• Bake 10 minutes, cool on wire rack. Keep oven on.
• Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
• Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
• Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
• Reduce speed to medium and beat in sugar, vanilla and salt.
• Add eggs, one at a time, beating just until blended after each addition.
• Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
• Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate.
• Spoon mixture evenly over filling in pan; smooth top with spatula.
• Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan.
• Bake 1-1/4 hours or until center is just set.
• Remove cheesecake from water bath.
• Cool completely on wire rack. Remove foil, cover and refrigerate overnight.
• Just before serving, run knife around edge of pan and remove sides.
• Sprinkle Unsweetened Chocolate over top of cheesecake. (I use a sifter to do this).