No-Bake Tiramisu Cheesecake
1 1/4 cups vanilla wafers or graham cracker crumbs
1/4 cup salted butter, melted
1 1/2 T. sugar
8 oz. cream cheese, room temperature
16 oz. mascarpone cheese, room temperature
1/4 cup granulated sugar
1 cup heavy whipping cream
1/2 cup powdered sugar
2 T. vanilla extract
1/4 teaspoon salt
1/2 cup lukewarm water
2 T. instant espresso powder
1 cup Kahlua
12 oz. heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon KNOX brand gelatin
1 1/2 T. cold water
1 teaspoon vanilla extract
1 teaspoon heavy whipping cream
Whipped Cream (Stabilized)
Preheat oven to 325°. Mix together the crumbs, butter and sugar and press into the bottom of the pan. Bake for 10 minutes. Set aside to cool.
In a stand mixer, mix together the cream cheese, mascarpone cheese and sugar and blend on medium speed until well combined. Don't overmix or the mascarpone will loose its shape. Set aside.
In another mixing bowl, using your stand mixer, add the heavy whipping cream, powdered sugar, vanilla and salt and mix until you have stiff peaks.
Fold together the cream cheese mixture and the whipped cream, until combined. Set aside.
Mix together, the water, instant espresso powder and mix until the coffee is dissolved. Add Kahlua and mix to combine.
Whipped Cream Topping
Sprinkle the gelatin into water and let it thicken for 5 minutes.
Take the thickened gelatin and melt the gelatin in the microwave for 5 seconds. It will not take more than 5 seconds and will turn into a liquid. Add 1 teaspoon of heavy cream to the melted gelatin and mix.
In a large mixing bowl, beat the whipped cream until cream is frothy. Before it turns into soft peaks.
Add the powdered sugar and vanilla and continue to whip until you reach very soft peaks.
Turn mixer to low and drizzle in melted gelatin. Turn mixer to medium and continue to beat until you reach stiff peaks. Do not over mix.
Add 1/2 the cream cheese mixture on top of the cooled crumbs in the springform pan.
Dip the ladyfingers into the coffee/kahlua mixture one at a time and lay them on top of the cream cheese mixture. (Don't let the ladyfingers soak too long or they will fall apart before you get them to the cake pan.)
Add the remaining 1/2 of the cream cheese mixture gently on top of the ladyfingers and spread gently to make a smooth top.
Cover and chill for at least 5-6 hours until the cake is firm.
Add the stabilized whipped cream on top and sprinkle with cocoa powder. Serve and enjoy!
I used a warm knife to run around the inside edge of the springform to release the cheesecake after it was firm, prior to releasing the springform pan.