Cheesecake Recipes - Tiramisu Cheesecake Recipe at WomansDay.Com. 3/4 cup(s) triple-strength coffee (reserve 2 Tbsp) 2 tablespoon(s) plus 1 1/4 cups sugar 1 tablespoon(s) Kahlúa (coffee-flavor liqueur) 1 1/2 package(s) (7 oz each) imported Italian savoiardi ladyfingers (see Note) 3 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened 1 tablespoon(s) cornstarch 3 large eggs, at room temperature 1 tub(s) (8 or 8.75 oz) mascarpone cheese 1 ounce(s) bittersweet chocolate, grated Garnish: unsweetened cocoa powder and chocolate curls (directions follow) Remove bottom of a 9 x 3-in. springform pan; wrap bottom with plastic wrap.
Stir coffee, 2 Tbsp sugar and the Kahlúa in a shallow bowl until sugar dissolves. Set 1⁄2 the ladyfingers aside. For each of remaining ladyfingers, quickly dip one side into coffee mixture and place wet side up on pan bottom to cover, cutting ladyfingers as needed to fit. Freeze about 15 minutes until firm. Here are some alternate versions of this recipe created by our wonderful community of chefs! Apple Cinnamon Cheesecake Recipe. [donotprint] Fruit topped cheesecakes are one of my most favorite desserts and I am really excited to have one of my most favorite baking friends, Jamie Lothridge of My Baking Addiction, share with us her fabulous Fall recipe for Apple Cinnamon Cheesecake.
This dessert would be a great addition to your Thanksgiving menu or for any occasion for hosting family and friends. I am so excited to be doing a guest post for Alice and Savory Sweet Life. I am Jamie, from My Baking Addiction, and I have a delicious recipe for Apple Cinnamon Cheesecake that I created and want to share with you. I can’t thank Alice enough for allowing me to be a part of her website during my favorite baking season of the year! I am from Ohio, so when the fall season approaches, it comes in with a bang! While strolling around the market, I came across a bag of gingersnap cookies and the inspiration for this cheesecake was born. Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. Lemon Curd Mousse Cake Recipe at Epicurious.
Photo by Tina Rupp yield Makes 10 to 12 servings To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs.
Curd 2 1/3 cups sugar 4 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Crust Nonstick vegetable oil spray 2 cups shortbread cookie crumbs (about 7 1/2 ounces) 1/4 cup (1/2 stick) unsalted butter, melted Mousse 5 tablespoons water 4 teaspoons unflavored gelatin Preparation For curd: Mix sugar and cornstarch in heavy large saucepan. Press plastic wrap onto surface of curd and keep chilled.) For crust: Preheat oven to 350°F. For mousse: Pour 5 tablespoons water into small saucepan. Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil).
Using long thin knife, cut around cake to loosen.