A delicious cheesecake with all the amazing flavors of Tiramisu!
- 12 Oreos
- 12 lady fingers
- 1 teaspoon instant espresso powder
- 6 tablespoons unsalted butter melted
- 32 oz. cream cheese room temperature (4 blocks)
- 1 cup granulated sugar
- 2 tablespoons unsalted butter room temperature
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 12 lady finger biscuits
- 1.5 Cups prepared espresso or very strong coffee Separate 6 tablespoons to use in the filling, the rest will be used to dip lady fingers
- 8 oz. heavy whipping cream
- 4 oz. cream cheese room temperature
- 1/2 cup milk
- 1 packet of Jello white chocolate instant pudding mix
- 1/4 cup cocoa powder
Place the whole Oreos, lady fingers and instant espresso powder into a food processor and pulse until a fine consistency. Pour in melted butter and pulse until fully combined.
Press the mixture into the bottom of the spring-form pan making sure it is compact and bake for 10 minutes.
Remove from oven and set aside.
Using a stand or electric mixer, beat the cream cheese, butter and sugar until smooth. Scrape down the sides a few times.
Add eggs one at a time making sure they are fully incorporated after each addition.
Add the vanilla extract, 6 tablespoons of prepared espresso and flour, scraping down the sides of the bowl as needed to make sure everything is well combined.
Pour half of the cheesecake filling into the spring-form pan.
Dip the lady fingers in the remaining espresso and place over the first layer of filling.
Pour the remaining cheesecake filling over the lady fingers and smooth the top with an off-set spatula.
Bake at 320° for 45-60 minutes. The middle of the cheesecake should jiggle a little.
Turn the oven off and let the cheesecake cool in the oven for 45 minutes with oven door cracked.
Remove it from the oven and let cool completely on a counter top and then place in the refrigerator overnight to chill. (Do not remove the spring-form pan.)
Beat the heavy whipping cream until it forms stiff peaks. Put in refrigerator to chill while preparing the remaining ingredients.
In a separate bowl, beat the cream cheese, milk and Jello until completely smooth.
Stir the chilled whipped cream into the cream cheese mixture until it is fully incorporated.
Remove the spring-form pan and place the cheesecake on it's serving platter.
Place the whipped topping mixture into a piping bag with a large tip, I used Wilton 2A, and then decorate the top of the cheesecake by piping large dots.
Dust the top of the decorated cheesecake with cocoa powder and keep chilled until ready to serve.
Serving: 1slice | Calories: 581kcal | Carbohydrates: 33g | Protein: 10g | Fat: 45g | Sugar: 24g