I did get this from a regular Tiramisu Cheesecake recipe, but it was years ago and I don’t remember who gave it to me. It took me quite a few tries to get it to fit the instant pot as it was a rather large recipe. This is NOT a sweet cheesecake. If you want sweet, add extra sugar to the filling. The Tiramisu is not traditional (I opted to make it without eggs)
Ingredients
For the Coffee Liqueur Mixture (for dipping or brushing ladyfingers):
•1/2 cup Hot Water
•3 Tbsp Sugar
•1 Tbsp Instant Espresso
•3 Tbsp coffee-flavored Liqueur (use Malibu Rum for gluten free) or rum extract
For the Cheesecake filling:
•2 tsp Hot Water
•2 tsp Instant Espresso
•1/3 cup Heavy Whipping Cream
•18-24 Ladyfingers divided, (mine were Schar gluten free), you might need less depending on the size of pan
•12 oz. Cream Cheese, at room temperature
•1/8 cup Cornstarch
•2/3 cups Sugar
•1 large Egg
•2 tsp Pure Vanilla Extract
For the Tiramisu Topping:
•1 & 1/2 cups cold Heavy Whipping Cream
•2 Tbsp Sugar
•1 Tbsp Pure Vanilla Extract
•8 oz. Mascarpone Cheese
Instructions
Coffee Liqueur Mixture:
•Combine the water and espresso in a small saucepan until dissolved.
•Next, add the sugar and coffee liqueur (optional) bring to a boil, then reduce the heat to low and let simmer for 5 minutes, uncovered, stirring a few times.
Cheesecake filling:
•Stir the water and espresso together until dissolved. Let cool. Stir coffee into the heavy cream. Set heavy cream mixture aside.
•Grease the bottom and sides of a 6 or 7-inch springform pan with Butter, we used coconut oil. I think a 7” would work best. I only have 6” and it seemed a bit small for it.
*Layer the ladyfingers in the pan (break or cut the last ones to fit and fill the gaps), then brush them with the coffee mixture. (If your cookies are strong enough you can dip them and then layer them). Put in the freezer while you make the filling.
•Next, in a large bowl, with an electric mixer, beat the cream cheese, the sugar, and the cornstarch on low speed just until smooth. Scrape the sides of the bowl and beaters with a spatula as needed.
•Add the egg, and continue to beat slowly just until combined.
•Add in the vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended. Make sure you don’t over whip.
*Spoon the batter into a springform pan until you still have 2-3 inches left on top. If you overfill it, it will cook out and over your pan. (Plus, you still need room for another layer of cookies and the Tiramisu).
•Make a sling out of tinfoil for your pan. Using a piece of tinfoil that is long enough to go all the way around your pan and still have handles, and fold it length wise so it is skinny and strong enough to lift your full pan.
*Put 1 & 1/2 cups water in your instant pot and a trivet in the bottom.
*Using the sling, put your cheesecake into your instant pot, fold the extra sling handles down.
*Hit SAUTÉ, and when you see the water STEAMING put your lid on and SEAL the vent. (What this does, it allows the instant pot to pressurize quicker). Hit CANCEL, then hit MANUAL, 25 minutes. Wait for it to come to a natural pressure release. Anywhere from 15 minutes to 25 minutes.
•Using the sling, remove the cheesecake from the instant pot, the outside will be set but the center will still be jiggly. Let cool in the pan on a wire rack, for 2 hours. Cover with plastic wrap and refrigerate until completely cold, at least 4 hours, preferably overnight.
•Remove the cheesecake from the refrigerator and keeping it in the pan, put a layer down of (coffee dipped) ladyfingers on it and Put it in the freezer until completely frozen, at least 4 hours.
Tiramisu Topping:
•In a medium bowl, beat the heavy whipping cream until soft peaks form. Add the sugar and vanilla beating just until stiff peaks form. Don’t over whip.
•Fold the mascarpone in gently with a spatula.
To Assemble the Cheesecake:
•Remove the cheesecake from the freezer. While it’s still in the pan, frost the top of the cheesecake (ladyfinger layer), with 2/3 of the Tiramisu Topping and even it with a spatula.
•Release the Cheesecake out of the springform, and frost the rest.
•Sprinkle with cocoa powder or chocolate to decorate.
•Refrigerate at least 2 hours, until the Tiramisu is cold and cheesecake has slightly defrosted.
•Be sure to slice the cheesecake with a sharp straight-edge knife, cleaning it between each slice.
*You can keep the leftover cheesecake covered in a refrigerator for up to one week or freeze for up to one month.
Pure Delight Gluten Free 