Strawberry Cheesecake Tiramisu Recipes

STRAWBERRY TIRAMISU

Steps:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.

WHITE CHOCOLATE-STRAWBERRY TIRAMISU

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

STRAWBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

TIRAMISU CHEESECAKE DESSERT

Steps:

• Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers., Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling., Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, spread with whipped topping. Dust with cocoa.

TIRAMISU CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
• Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
• In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
• Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
• Grate semisweet chocolate over the top right before serving.

TIRAMISU CHEESECAKE RECIPE BY TASTY

Steps:

• Dip the ladyfingers in coffee.
• In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
• Freeze until the ladyfingers are frozen.
• In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
• Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
• Pour the milk mixture through a sieve into the bowl of cream cheese.
• Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
• Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
• Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
• Refrigerate for 2 hours or until firm.
• Dust the top with cocoa powder.
• Enjoy!

TIRAMISU CHEESECAKE DESSERT

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In small bowl, mix crushed cookies and melted butter with fork. Press mixture in bottom of pan. Refrigerate while continuing with recipe.
• In small bowl, mix whipping cream and coffee granules with fork until coffee is dissolved; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in sugar, eggs and coffee mixture, about 30 seconds. Beat on medium speed about 2 minutes longer or until ingredients are well blended. Using rubber spatula, spread cream cheese filling over crust. Bake 25 to 35 minutes or until center is set.
• Cool 30 minutes. Sprinkle with grated chocolate or top with espresso beans. Refrigerate about 1 hour or until completely chilled. For servings, cut into 6 rows by 4 rows, using sharp knife dipped in water.

STRAWBERRY CHEESECAKE TIRAMISU

Steps:

• Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
• Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
• Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
• Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
• Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
• Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
• Loosen the clasps of the pan to release the pan ring before slicing and serving.

STRAWBERRY TIRAMISU CAKE

Steps:

• For Double Strawberry Sauce:.
• Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
• Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
• In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
• mixture.
• With a serrated knife, cut cake in thirds horizontally.
• Drizzle each layer with 1 T. of the remaining liqueur.
• Spread bottom layer with one third of the cheese filling.
• Cover with one third of the sliced strawberries.
• Top with middle cake layer.
• Spread with half of the remaining filling and sliced strawberries.
• Add remaining cake layer.
• Top with remaining filling, and sliced.
• berries.
• Frost cake with remaining whipped cream.
• Refrigerate at least 2 hours, or up to 24 hours before serving.
• Cut cake with a serrated knife.
• Serve each slice with sauce.