Moloka'i Tiramisu Cheesecake

I know, I know another cheesecake.  I do seem to have a thing for them and I have yet to meet one that I didn't like. They are such an impressive dessert to make, and yet they are really not that difficult to make.  I actually made this Moloka'i Tiramisu Cheesecake for a friend to take to a party a few weeks ago.  My friend called me the day after the party to say that everyone raved about how good it was.  I knew that I had to make another one for my family, and since we were keeping the menu simple for Christmas Day, I decided that this would be the perfect make-ahead dessert.

The recipe was adapted from one I found on the Woman's Day website.  I love to incorporate one of the coffees we have at home from Coffees of Hawaii into my recipes when I can.  This time I decided to use the Moloka'i Malulani Estate coffee which is described as "a rich-bodied, medium roast coffee with a mild acidity, complemented with a luscious hint of chocolate." I definitely wanted that hint of chocolate in my cheesecake.

What I loved most about this cheesecake was that not only did it have a base of coffee-soaked ladyfingers, but nestled between the coffee-enhanced creamy center, there was a second layer of ladyfingers. A little chocolate on top and you are in tiramisu heaven. This cheesecake needs to be made at least a day before serving, but I recommend a few days before so that the coffee flavors really have a chance to develop.

Moloka'i Tiramisu Cheesecake
Printer Friendly Recipe

Ingredients

• 1 cup triple-strength coffee (reserve 2 Tbsp)
• 2 Tbsp plus 11⁄4 cups sugar
• 2 Tbsp Kahlúa (coffee-flavor liqueur)
• 1 1⁄2 pkg (7 oz each) imported Italian savoiardi ladyfingers
• 3 bricks (8 oz each) cream cheese, softened
• 1 Tbsp cornstarch
• 3 large eggs, at room temperature
• 1 tub (8 or 8.75 oz) mascarpone cheese (I used the tiramisu flavored mascarpone)
• 1 oz bittersweet chocolate, grated
• Garnish: unsweetened cocoa powder and chocolate curls

Preparation

1. Remove bottom of a 9 x 3-in. springform pan; wrap bottom with plastic wrap. 
2. Stir coffee, 2 Tbsp sugar and the Kahlúa in a shallow bowl until sugar dissolves. Set 1⁄2 the ladyfingers aside. For each of remaining ladyfingers, quickly dip one side into coffee mixture and place wet side up on pan bottom to cover, cutting ladyfingers as needed to fit. Freeze about 15 minutes until firm. Lift plastic wrap, with ladyfingers, off pan bottom and place on a flat plate in freezer.  
3. Heat oven to 325°F.  Reassemble the springform pan and coat with nonstick spray.  
4. Quickly dip one side of reserved ladyfingers into coffee mixture. Place wet side up on pan bottom to cover, cutting ladyfingers to fit and pressing to fill spaces. Freeze until ready to fill.
5. Beat cream cheese, 1 1⁄4 cups sugar,  and the cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Beat in mascarpone and reserved 2 Tbsp coffee. Pour half the batter (3 cups) into pan; spread evenly.
6. Top with ladyfinger layer from freezer; sprinkle with grated chocolate. Spoon on remaining batter; spread evenly. 
7. Bake 50 minutes, or until center still jiggles slightly when shaken. (Air bubbles may form on surface; they’ll sink as cake cools.) Turn off oven (leave door closed); leave cake in oven 45 minutes. 
8. Carefully run a thin knife around the edge of the pan to release the cake (leave the pan sides on). Cool completely on a wire rack. Cover loosely; refrigerate at least 4 hours, preferably 1 day for best flavor. 
9. To serve: Remove pan sides; place cake on a serving plate. Dust with cocoa; top with chocolate curls if desired.