Friday, November 20, 2009
Cappuccino Tiramisu Cheesecake ~Happy Birthday, Baking Queen ~ Deeba
It was Deeba's Birthday on 14th Nov. She's been my inspiration to the world of baking n cooking.... She's just superb at what she does.... and most of all, she's passionate about it. I've been making something or the other for birthday's of close family and friends..... This one called for some very special thought....
Deeba is 'Eggo-phobic', likes Pink, loves Coffee..... So what can we do with this.....
Cappuccino Tiramisu Cheesecake [No bake, so no egg :-) ]
Would have loved to give her a surprise on her birthday this time... but didn't have her hubby's number or email id with me..... So had to call her n check her day's schedule.. :-) Landed up at her place with Pink Lillies and Cappuccino Tiramisu Cheesecake... that's 'No Eggs', 'Pink' and 'Coffee'..... :-)
Every visit to Deeba's is like being 'Alice in Wonderland' for me. This time she had 'Sponge fingers filled with lavender mascarpone' sprinkled with beautiful purple sugar...... The cake she did for her birthday was 'Lavender Mascarpone Cake'.
Last time she graciously invited me over for lunch at her place Lunch at Deeba's, had made a Zebra cake for them Zebra Cake for the Rajpals, We iced cupcakes together Cups of Magic ~ Vanilla Cupcakes @ Deeba's. It was such a nice day. Her kids are so wonderful :-)
Cappuccino Tiramisu Cheesecake
For the base:
1/2 packet glucose biscuits [abt 100gms]
60 gms butter [softened, not melted]
20gms grain sugar
250 ml cream[whipped]
150gms hung curd
50gms mascarpone cream cheese
Coffee Solution [100gms Coffee Dissolved in 1/2 cup hot water, cooled to room temperature ]
Bailey's [2 capfull]
40 gms gelatin [in winter 1 reduce it by 2-3 pinches as it sets just fine]
Butter - 30 gms
Dark chocolate - 100gms / broken into pieces
Instant coffee - 2 tbsp
For the base:
Crush the glucose biscuits finely [not to powder]
Bind them together with the softened butter till the mixture is course. [I use the back of a spoon, you could use your fingers if you like]
Place this on the base of the dish in which you want to make the cheesecake and serve. [I used a pie dish with a loose bottom so that the cheesecake comes out of the pan, with edges]
Refrigerate for about 30 minutes, till it sets.
Whip the cream to soft peaks.
Mix in the hung curd and mascarpone to a silky consistency.
Add the Coffee Solution and mix well, don't beat too much, only till Smooth.
Melt the gelatin in cold water first and then heat on a double boiler.
After it's completely dissolved, pour into the above mixture and mix well.
Take out the refrigerated base, pour the above mixture into the bowl over the base.
Refrigerate for about an hour.
Best served after 24 Hours, it alows the flavors to marry well.
Put the butter & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly.
Add coffee, stir well, & leave to cool. [Add a teaspoon of rum if you like it darker n richer]
Fill in an icing bag and pipe away... :-)
I loved the Tiramisu Cheesecake.... People who like coffee flavors...... This is a must try.... Soft, Smooth and mmmmmmmmm Coffee.....
May God Bless your and your home with great health and lots of joy :-)