I made this for a friend’s birthday this week.
The last time I whipped it up was for my Christopher and Amy’s rehearsal dinner a few years back!
I always use Lady Fingers for the crust, but after striking out at the third store, I decided to give those delicious Biscoff cookies a try…it was a success!
Those amazing ingredients…
I always line my spring form pan with parchment paper so that I can slide the cheesecake off to my serving plate easily…
Crush those cookies…
Mix the crumbs with the butter…
and the Kahlua…
Add the crumbs to your pan and press up the sides and bottom….
Like so!
Next, cream the cream cheese, mascarpone, sugar, Kahlua, eggs, cake flour and the whipping cream…
Pour into your pan….
wrap the pan in heavy duty foil…
Place in a large pan and pour water carefully around the wrapped pan–about half-way up the side–
so that the cheesecake can bake in a water bath…
this helps your cheesecake to bake creamier and not crack…
Bake at 400 degrees for 10 minutes…
reduce heat to 300 degrees and bake 50 minutes more until cheesecake is set…
I usually cool mine on a wire rack for 10 minutes and carefully run a knife around the outside…
finish cooling in refrigerator in the pan overnight…
Before serving, grate 1 oz semi-sweet chocolate over the top…
Enjoy!
Tiramisu Cheesecake Recipe
Ingredients
- 1 (8 oz) package Biscoff Cookies
- 4 tablespoons butter, melted
- 4 tablespoons Kahlua
- 3 (8 ounce) packages cream cheese
- 1 (8 ounce) container mascarpone cheese
- 1 cup sugar
- 2 eggs
- 4 tablespoons cake flour
- 1/3 cup heavy whipping cream
- 1 (1 oz) semisweet chocolate chips, grated
Instructions
Preheat oven to 350 degrees. Wrap your 9 inch spring-form pan in heavy duty foil.
Crush the package of Biscoff cookies to fine crumbs.
Mix the melted butter with the crumbs. Moisten with 2 tablespoons of the Kahlua. Press into the bottom and sides of the spring form pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth.
Add 2 tablespoons of the Kahlua, and mix well. Add the eggs and the flour; mix SLOWLY until just smooth.
Add 1/3 cup heavy whipping cream. Do not over mix at this point. Pour batter into crust.
Bake on 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake for 50 minutes, or until just set.
Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate chips over the top.