No-Bake Tiramisu Cheesecake

      Assalamualaikum semua.... Pejam celik, pejam celik dah sampai hujan bulan 11. Sebulan lagi nak masuk tahun baru. Rasa cepatkan masa berlalu. Yang rasa cepat masa berlalu ni pun sebab covid19. Kalau tak ada covid19 mesti dah buat macam-macam kat luar tu... Bila dah terhad nak kemana-mana ni yang aku start buat blog balik... Kalau tak, tunggu dekat nak raya baru aku nak update.... Sekarang ni baru dok cuba-cuba rajinkan diri... Berbalik pada resepi hari ni, aku ada buat tiramisu. Tapi versi cheesecake... Uhhh sedapnya bila makan tiramisu cheesecake ni... Kalau kat resepi asal dia cuma letak satu lapisan ja biskut ladyfingers tu. Aku letak dua lapisan sebab ada banyak lebihan biskut tu... Ikut la kalau nak letak satu lapisan atau dua lapisan... Terpulang... Kalau ada sapa-sapa yang nak mencuba resepi ni boleh tengok kat bawah tu... Byeee....

No-Bake Tiramisu Cheesecake

C&P : El Mundo Eats

Ingredients

The Coffee

1 cup warm water (250 ml)

2 tbsp instant coffee

The Base

5.3 oz digestive biscuits (150 gr)

1/4 cup unsalted butter (60 gr), melted

The Cheesecake

10.5 oz full fat cream cheese (300 gr), room temperature

10.5 oz mascarpone cheese (300 gr), room temperature

1 1/2 cup icing sugar (180 gr), sifted

1 tsp vanilla extract

3/4 cup whipping cream min 35% fat (190 ml), chilled

1 tbsp powder gelatin (10 gr) or type/quantity that sets 2 cup (500 ml)

Others

few ladyfingers biscuits

some cocoa powder

Instructions

The Coffee

1. Mix warm water and coffee well. Separate 3 tbsp of coffee mixture into another bowl. Set aside.

The Base

1. In a food processor, blend the digestive biscuits into fine crumbs. Pour into a bowl and add in butter. Mix well.
2. Pour the mixture into a 7 inch (18 cm) springform pan. Press and compact evenly to the base. Place in the freezer for 30 minutes.

The Cheesecake

1. Add cream cheese and mascarpone into a bowl and whisk for a few minutes until they're light and fluffy. Then add in icing sugar and vanilla extract. Mix well to combine. Set aside.
2. In another bowl, add in whipping cream and whisk it until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just to combine. Don't over mix. Set aside.
3. Add powder gelatin into the bowl that contains 3 tbsp coffee mixture and mix. Leave for 5minutes for the gelatin to soak. After that heat the mixture in microwave until the gelatin is totally dissolved.
4. Take a few tsp of cream cheese mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined.
5. Pour ⅓ of the mixture into our prepared pan. Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then  sprinkle generously with cocoa powder.
6. Put another ⅓ of the mixture on top and spread evenly. Place the balance of mixture into a piping bag and pipe some balls on top of the surface. Chill in the fridge overnight or 12 hours or until it fully sets. ( Cara aku buat, letak 1/4 cream, susun biskut, letak 1/4 cream, susun biskut & letak cream. Kalau ada lebihan cream paipkan atas kek )
7. Once set, sprinkle the cheesecake with cocoa powder. Remove it from the pan, slice and enjoy!