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10/02/2002 Archived Entry: "Tiramisù Cheesecake"

This is the cheesecake recipe from the Medaglia D’Oro booklet that I gave out to all callers on today’s program.

Aside from being intrigued and tempted by the coffee-rum-chocolate flavoring, my first reaction upon reading this recipe was that the basic cheesecake formula is standard with the substitution of mascarpone for the more usual sour cream. Mascarpone is, to oversimplify, Italian cream cheese. But since it has a tart flavor and cream texture, I could see where it might be a stand-in for sour cream.

So I made two cheesecakes, side by side. In one I used the mascarpone. In the other, I used sour cream. Now I know. Besides that mascarpone is expensive (I paid $6 for an 8.8-ounce container), and difficult to find in an ordinary supermarket, I think the cheesecake with sour cream (only $1.29 for a 16-ounce container) was lighter and had a clearer, brighter espresso and rum flavor. Either way, it’s a novel and delicious cake.

Tiramisù Cheesecake
Makes one 8-inch cheesecake, serving 12

for the filling:
3 packages (8 ounces each) cream cheese softened
8 ounces mascarpone cheese (or substitute sour cream)
1 3/4 cups granulated sugar
4 large eggs
1/3 cup brewed espresso, cooled
1 tablespoon dark rum
1 1/2 ounces semisweet chocolate, finely chopped

For the crust:
2 tablespoons butter, melted
1 cup shortbread cookie crumbs

For the topping:
1 cup heavy cream
3 tablespoons superfine sugar
1 tablespoon dark rum
1/2 ounce semi-sweet chocolate, grated

Preheat oven to 350 degrees. Butter an 8-inch springform pan and wrap the outer side of the pan with heavy duty aluminum foil.

For the crust:
Combine cookie crumbs with melted butter in a small bowl and stir until crumbs are evenly moistened. Transfer to prepared springform pan. Press crumbs to evenly cover bottom of pan. Bake the crust for 10 minutes. Let cool on wire rack.

To prepare the cheesecake filling:
Beat the cream cheese in a large bowl, using an electric mixer at medium speed, until light and fluffy. Add the mascarpone (or sour cream) and beat until blended. Add the sugar and beat until smooth.

Add the eggs, one at a time; then add the espresso and rum. When all of the ingredients are thoroughly blended, fold in chocolate using a rubber spatula. Pour mixture over the crust in prepared springform pan.

Place the pan in a larger baking pan and add enough boiling water to come halfway up the sides of the springform pan. Bake the cheesecake in the oven for 1 hour and 20 minutes or just until lightly golden and set. Turn off the oven and let the cheesecake rest for 30 minutes with the door slightly ajar. Transfer cheesecake to a wire rack to cool completely. Remove aluminum foil, cover with plastic wrap, and refrigerate for 3 hours or overnight.

To prepare the topping:
Beat the heavy cream with sugar and rum in medium bowl, using an electric mixer at high speed, until stiff. Spread whipped cream over the top of cheesecake, then sprinkle with chocolate.

Remove the sides of springform pan just before serving.

Arthur’s Two Cents: If you substitute sour cream for the mascarpone, the cake may take an additional 5 minutes to bake. Mine did. To keep the oven ajar after the cake has baked, I stuck the thin handle of a wooden fork between the door and the oven. As the cake cools, it will shrink. And it is very important to let the cake chill thoroughly, as the recipe says. Indeed, the flavors become more emphatic after the cake has chilled for a couple of days.