Raspberry Basil Tiramisu Cheesecake
A refreshing twist on traditional desserts, this Raspberry Basil Tiramisu Cheesecake is perfect for spring.
Ingredients
- For the crust: 1 1/2 cups ladyfingers, 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder
- For the cheesecake: 16 oz cream cheese, softened, 1/2 cup granulated sugar, 4 large eggs, 1 tsp vanilla extract, 1 cup sour cream, 1 cup mascarpone cheese, 1 cup raspberry jam
- For the tiramisu layer: 12-16 ladyfingers, 1 cup strong brewed coffee, 1/2 cup granulated sugar, 2 tbsp unsweetened cocoa powder
- For the basil-infused whipped cream: 1 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/4 cup chopped fresh basil
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the crust by mixing ladyfingers, sugar, and cocoa powder in a food processor until well combined.
- Press mixture into a 9-inch springform pan.
- Bake for 10-12 minutes or until lightly browned.
- In a large mixing bowl, beat cream cheese until smooth.
- Gradually add granulated sugar and beat until combined.
- Beat in eggs one at a time, followed by vanilla extract.
- Stir in sour cream and mascarpone cheese until well combined.
- Pour cheesecake batter over the crust.
- Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Prepare tiramisu layer by dipping ladyfingers into coffee mixture and layering them in a separate springform pan.
- Drizzle with granulated sugar and sprinkle with cocoa powder.
- Chill in the refrigerator for at least 4 hours or overnight.
- To assemble, place cheesecake on top of tiramisu layer and drizzle with raspberry jam.
- Top with basil-infused whipped cream.
Basil-Infused Whipped Cream
- Whip heavy cream until soft peaks form.
- Gradually add granulated sugar and vanilla extract.
- Stir in chopped fresh basil.
Note: This recipe combines the flavors of raspberry, basil, and tiramisu with a creamy cheesecake. The result is a unique dessert perfect for spring.