I told you I was back! Di Sarono ricotta tiramisu cheesecake...doesn't that just sound sexy!? For those of you who follow me on FB, you know that I was considering making either Di Sarono tiramisu or cheesecake this weekend. Seeing as I couldn't decide which one to make, I married the two. The following is the lovechild born from my food affairs of the heart.
A few months ago I was visiting my little brother and rummaging through his bar. He has a wicked cool bar and my bro has an awesome assortment of liqueurs; he is the connaisseur in the family. As I admired his array of spirits my eyes fell upon a bottle of Di Sarono; now that looked sexy! Of course I still had my Cuban liqueur zabaglione fresh in my mind and I wondered what marvelous dessert I could come up with using Di Sarono...tiramisu. I bought a small bottle of Di Sarono that same week and it's been sitting in my pantry ever since!
Last Friday I went shopping for ingredients to make my tiramisu. All I needed was lady fingers and mascarpone...I had the rest. Somehow I managed to buy ricotta instead of mascarpone and when I got home I was PISSED! Now what? It's not a real tiramisu if it's not mascarpone! At the same time, I've been itching to make cheesecake but I had all this ricotta... I started googling.
I discovered that there is such a thing as ricotta cheesecake and it's much lighter than American cream cheese. I love cheesecake but I don't always like the heaviness of it. Marry the two, half ricotta and half cream cheese and presto ...heaven in a bite. I picked a dozen recipes some just for tiramisu, some for ricotta cheese cake and some for American style cheesecake and I tweaked and tweaked some more.
The following recipe makes for 2 cheesecakes: one 9in springform and one 6 in springform
CRUST (large cake)
- 1/4 cup of melted butter
- 1 cup of graham cracker crumbs
TO DIP THE LADY FINGERS
- 1/2 cup of freshly brewed espresso
- 1/2 cup of Di Sarono
- 2 packages of lady fingers cut in half with a very sharp knife
- 3 tablespoons of Di Sarono
- 3 tablespoons of freshly brewed espresso
- 2 - 8oz bricks of cream cheese
- 475g of ricotta cheese
- 1 & 1/2 cups of sugar
- 1/3 cup of 35% cream
- 1/3 cup of sour cream
- 2 teaspoons of vanilla
- 4 eggs, lightly beaten
- Butter the 9in springform and wrap it in tin foil
- Line the bottom of the 6in spring form with parchment paper and wrap it in tin foil
- Mix the graham cracker crumbs and butter, pour into the 9in springform and pat down firmly
- Soak the lady finger, flat face down, and place around the rim of the 9in springform
- Line the bottom of the 6in springform with lady fingers making sure to fit them as tight as possible then place the remaining lady fingers around the rim
- In a stand mixer beat the cheese (both ricotta and cream cheese) and sugar until creamy smooth
- Add the heavy cream and the sour cream and bit until smooth again
- Add vanilla, coffee & Di Sarono and beat again
- Finally add the eggs and beat until uniform and smooth
- Pour into prepared pans
- Place in a bain marie (another dish with about an inch of water)
- Cook in a 350 degree oven for 50 minutes (small cake) and 60 - 70 minutes for the large cake
- You know it's done when the top is dull/dry looking, firmish and may start cracking a bit
- Refrigerate overnight
- Remove from springform and decorate with a pretty ribbon and a dusting of icing sugar
Start to finish this decadent dessert took one and a half hour to make not including chilling overnight. It looks complicated but it's not.