Tiramisu Cheesecake

Mascarpone Cheese: Mascarpone cheese, an Italian specialty, lends a luscious creaminess to the cheesecake filling. If you can't find mascarpone, you can substitute it with a mixture of equal parts cream cheese and heavy cream for a similar texture and flavor.

Vanilla Pudding Powder: Vanilla pudding powder adds a rich vanilla flavor and helps thicken the cheesecake filling. If you don't have vanilla pudding powder on hand, you can use vanilla extract or vanilla bean paste as a substitute. Adjust the quantity according to taste.

Amaretto: Amaretto, a sweet almond-flavored liqueur, adds depth and sophistication to the dessert. If you prefer a non-alcoholic version or don't have amaretto available, you can substitute it with almond extract mixed with a bit of water or coffee for a similar flavor profile.

Round Biscuits: Round biscuits, such as ladyfingers or savoiardi, are soaked in coffee to infuse the dessert with espresso flavor. If you can't find these biscuits, you can use sponge cake or even graham crackers as substitutes. Just ensure they're sturdy enough to hold up to the coffee soaking without becoming too soggy.

Vanilla Sugar: Vanilla sugar adds a subtle sweetness and fragrant vanilla aroma to the dessert. If you don't have vanilla sugar readily available, you can easily make your own by combining granulated sugar with a split vanilla bean or vanilla extract. Simply mix the sugar with the scraped seeds of the vanilla bean or a few drops of vanilla extract, then let it sit for a few days to allow the flavors to meld. Alternatively, you can use plain granulated sugar and increase the amount of vanilla extract in the recipe to compensate for the lack of vanilla sugar. Adjust the quantity to taste to achieve the desired level of vanilla flavor in your tiramisu cheesecake.

Room Temperature Ingredients: For best results, ensure all ingredients are at room temperature before beginning. This helps achieve a smooth and evenly blended cheesecake batter.

Avoid Overmixing: When mixing the cheese mixture, avoid overmixing as it can incorporate too much air into the batter, leading to cracks during baking.

Coffee Soaking Time: When dipping the biscuits into the coffee mixture, be sure not to soak them for too long, as they can become too soggy and break apart.

Water Bath: To prevent the cheesecake from cracking during baking, consider using a water bath. Simply wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, then place the pan in a larger baking dish filled with hot water before placing it in the oven. The water bath creates gentle and even heat around the cheesecake, reducing the likelihood of cracks.

Cooling Process: After baking, allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator to chill. This gradual cooling process helps prevent cracks and ensures a smooth texture.