Mini Tiramisu Cheesecakes with Shiny Mirror Glaze

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Mini Tiramisu Cheesecakes with Shiny Mirror Glaze

Mini Tiramisu Cheesecakes with Shiny Mirror Glaze combine the rich flavors of tiramisu with the creamy texture of cheesecake. The glossy mirror glaze adds a stunning, professional finish. Each bite offers a delicious blend of coffee-soaked lady fingers, and smooth cheesecake.

Prep Time 45

Chill Time 6

Total Time 6 45

Servings Mini Cheesecakes

Calories 382kcal

Author Fay Khoury

INGREDIENTS

Cheesecake Filling

250 g (9 oz) cream cheese
150 g (¾ cups) superfine sugar
300 ml (10 floz) heavy cream
1 cup (1 cup) coffee made to your liking and cooled
3 teaspoon (3 teaspoon) gelatine powder
60 ml (2 floz) water hot
4 (6) ladyfingers or sponge finger biscuits

Shiny Mirror Glaze

50 ml (2 floz) water cold (A)
2 teaspoon (2 teaspoon) gelatine powder
100 g (3.5 oz) glucose syrup or light corn syrup
60 ml (2 floz) water cold (B)
100 g (3.5 oz) granulated sugar
70 g (2.5 oz) sweetened condensed milk
100 g (3.5 oz) white chocolate
white gel color
brown gel color

Decorations

2 tablespoon (2 tablespoon) chocolate sprinkles
6 (6) wafer rolls

INSTRUCTIONS

Cheesecake Filling

Add gelatine powder and hot water to a small bowl. Stir well until dissolved.
In a bowl, mix cream cheese and sugar until smooth (1-2 minutes).
Add 3 tablespoons of the coffee to the cream cheese mixture and mix well (1-2 minutes).
Scrape the sides and bottom of the bowl with a silicone spatula.
Add all of the cream to the cream cheese mixture and mix for one minute.
Add the gelatine mixture and blend until well combined.
Half-fill silicone cupcake tray cavities with the cheesecake mixture.
Cut the lady fingers into 3 pieces (depending on their size), dip them in coffee, and place them on top of the cheesecake mixture.
Pour the remaining cheesecake filling over the lady fingers to fill the molds to the top.
Freeze overnight covering after the first hour.

Shiny Mirror Glaze

Place the gelatine powder into a small bowl. Add cold water (A) and mix well. Set aside to bloom.
Add condensed milk, chocolate, and bloomed gelatine to a heatproof jug. Set aside.
In a saucepan, place glucose syrup, water (B), and sugar. Heat over low heat, stirring constantly until dissolved.
Once dissolved, stop stirring. Boil the mixture for one minute or until it reaches 103C/217F.
Pour over the chocolate mixture. Let sit for 5 minutes.
Blend with an immersion blender until fully mixed. Keep the blender head below the surface to minimise bubbles.
Add white gel color and blend again.
Strain into another jug, leaving 2 tablespoons behind.
Add brown gel to the reserved white glaze and mix well. This will be used as the contrast glaze.
Cool glaze to 32C/90F – 35C/95F (or lukewarm if no thermometer).

Assembling

Remove mini cheesecakes from silicone trays. Place on a wire rack over a baking tray.
Pour white glaze over frozen cheesecakes. Drizzle with reserved brown glaze. Let rest for one minute to allow excess glaze to drip off.
Use an offset spatula to move glazed cheesecakes to a serving plate. Refrigerate to thaw.
Decorate the base with chocolate sprinkles. Top each cheesecake with a piece of wafer roll.

NOTES

Ensure cheesecakes are completely frozen before glazing.
If you don't have gel colors, use cocoa powder for the brown glaze.
Use a thermometer for precise glaze cooling.
For a stronger coffee flavor, use espresso.
Use a silicone mold for easy removal.

NUTRITION