My oldest two girls used to work at a classy restaurant in our area. They always raved about the tiramisu. This recipe caught my eye when I saw the name because the girls talked about, tiramisu, and my hubby loves cheesecake. It turned out really good. The vanilla wafers get soggy (in a good way) as they absorb the cream cheese mixture.
Here’s the recipe:
1 package vanilla wafers (I used 1 and 1/4 packages)
instant coffee divided
3 T hot water divided
4 8oz packages of cream cheese
1 c sugar
1 c sour cream
4 eggs beaten lightly
1 small container of whip cream
1 t cocoa
Layer half of the wafers in a greased 9 x 13 pan. In a small cup dissolve 2 t coffee granules in 2 T of hot water. Brush wafers with half of the coffee. Set the rest of the coffee aside.
In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs, beat on low speed just until combined. Divide the batter in half. Dissolve 3 t of coffee in 1 T of hot water. Stir this into one of the portions of the cream cheese mix. Spread on top of the wafers. Put another layer of vanilla wafers on top of the cream cheese mix. Brush the remaining coffee mix over the vanilla wafers. Top with the remaining batter.
Bake at 325 for 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the dish to loosen. Cool for an hour longer. Top with the whipped cream and dust with the cocoa. Refrigerate overnight.
My daughter, Kalissa, keeps begging me to make this again…yes it’s gone already. It’s a dessert that really tastes best after it has been in the refrigerator and set a day or two….YUM!