New York in style and Italian in flavour, this cheesecake is rich and decadent, but not overbearing. The rum is subtle, the mascarpone creates a slightly soft texture, the ladyfinger crust is not-too-sweet, and the espresso crowns it all.
This cake should be baked the day before you plan to serve it. Glaze it the morning of your event and keep it in the fridge until you’re ready to serve.
Preheat the oven to 350° F, and set the rack in the centre. Brush the sides of a 9” springform pan with melted butter.
Combine the ladyfingers, sugar and melted butter in a bowl and stir well. Press the crumbs firmly into a 9” springform pan, covering the bottom and halfway up the sides. Bake for 5-7 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 200° F. Leave the oven door open for a few moments to dissipate the heat.
In the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, cream cheese and sugar on low speed until well mixed. Add the rum, cornstarch and salt and beat on low speed to combine. Switch to the whisk attachment. With the motor on medium speed, add the eggs, one at a time, and continue to whisk until smooth and creamy.
Pour the batter into the pan, burst any surface bubbles with a toothpick, and bake in the oven for 3 to 4 hours, until set in the centre. Cool on a rack. When completely cooled, place the cake on a large plate, cover and refrigerate overnight.
To make the glaze, dissolve the gelatin in the boiling water and stir well to dissolve completely. Stir in the coffee extract or espresso. Set aside for 10 minutes.
With the cake on a level surface, gently pour the glaze onto the centre of the cake, stopping before the glaze spills over the edges. Refrigerate until set.
To serve, release the side spring and slice.
Tips:
1. The filling can also be assembled using a wooden spoon and some muscle. Ensure the cheeses are at room temperature to make the job easier. It also helps to stand on a stool while mixing—the extra height gives you a bit of leverage.
2. This cheesecake is baked at 200° F for 3 -4 hours. A long time, yes. And worth every minute. No cracks on the top, and a texture so soft, people will think you baked it in a water bath. (My cake took 3½ hours to cook.)
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Made this for our annual holiday get together this past weekend, and it was absolutely wonderful. The texture was perfect, and the glaze set up perfectly. I used brewed espresso from a local coffee shop with the gelatin and hot water.
Prep: Cook:
Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
2 Comments
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wendy2inwa on 5.14.2010
Made this and the cheesecake and crust were fabulous! I couldn’t get the glaze to set up properly, so ended up adding extra gelatin and then it had the texture of a fruit roll – argh –
Will try again as the flavors were great and I’m sure the toppng was an “operator error”
Thanks for sharing!
sweepea on 4.14.2010
i am a minimalist when it comes to cheesecakes AND tiramisu, and almost never order them out because of all the “flavor” versions they offer in place of the real thing. however, this recipe is too tempting. i can’t wait for a chance to try this on company. i don’t dare make one without them!