Tiramisu Cheesecake Bars Food

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TIRAMISU CHEESECAKE



Tiramisu cheesecake image

Easy to transport and serve, this is a great dessert to take to a party. Everyone loves tiramisu and everyone loves cheesecake so it's a winner all round

Provided by Tom Kerridge

Categories     Afternoon tea, Dessert, Treat

Time 40m

Number Of Ingredients 11

300g pack dark chocolate digestives
80g butter , melted
500g milk chocolate , the best quality you can find, finely chopped
300ml double cream
100ml Tia Maria
300g cream cheese
200ml double cream
1 tsp vanilla extract
1 orange , zested
50g icing sugar
cocoa powder and crushed coffee beans, to serve

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.

Nutrition Facts : Calories 605 calories, Fat 45 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

TIRAMISU CHEESECAKE BARS



Tiramisu Cheesecake Bars image

Prize-Winning Recipe 2008! Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 36

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
  • Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
  • In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
  • Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g

TIRAMISU CHEESECAKE



Tiramisu Cheesecake image

Two classic Italian recipes combined into one delectable dish--the best of both worlds! We topped espresso and rum-dipped ladyfingers with a rich cheesecake filling, then dusted the top with cocoa for a chocolatey finish.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the springform pan
2 tablespoons instant espresso powder
2 tablespoons dark rum
2/3 cup boiling water
36 ladyfinger cookies
1/4 cup unsweetened cocoa powder, plus more for dusting
24 ounces whole-milk ricotta
Two 8-ounce containers mascarpone, plus more for decorating
1 1/4 cups granulated sugar
5 large eggs

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.

TIRAMISU CHEESECAKE



Tiramisu Cheesecake image

Make and share this Tiramisu Cheesecake recipe from Food.com.

Provided by Gayle McGowan

Categories     Cheesecake

Time 2h15m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 14

2 tablespoons butter, melted (or margerine)
1/2 teaspoon instant espresso powder
1 cup vanilla wafer crumbs
24 ounces cream cheese (room temperature)
8 ounces mascarpone cheese
1 2/3 cups sugar
4 eggs (room temperature)
1 teaspoon vanilla extract
1 pinch salt
2 teaspoons instant espresso powder
1 tablespoon hot water
1 tablespoon brandy
1 ounce semisweet chocolate (grated)
2 teaspoons unsweetened chocolate

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).

Nutrition Facts : Calories 453.4, Fat 28.2, SaturatedFat 15.9, Cholesterol 138, Sodium 276.3, Carbohydrate 43.8, Fiber 0.8, Sugar 28.1, Protein 7.6

TIRAMISU CHEESECAKE BARS



Tiramisu Cheesecake Bars image

Provided by My Food and Family

Categories     Recipes

Time 5h

Number Of Ingredients 16

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
Filling
2 package s (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoon s vanilla
2 eggs
1 cup miniature semi-sweet chocolate chips
Topping
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired

Steps:

  • 1. Preheat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • 2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
  • 3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
  • 4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
  • 5. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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