Tiramisu Cheesecake Recipe

Preheat the oven to 350 °F.

 

To a large bowl, add egg whites. Whip the egg whites for 1 minute with an electric hand mixer. 

 

Add 1/4 cup of the sugar substitute to the egg whites and whip it with the hand mixer until it has stiff peaks. 

 

In another medium bowl, whisk the egg yolks and the remaining sugar substitute for 5-8 minutes until it is pale yellow and thick. 

 

Add the egg yolk mixture to the egg whites and carefully fold it into the egg whites just until combined. 

 

Whisk the almond flour, coconut flour, xanthan, gum, and salt in a small bowl until combined. 

 

Fold the almond coconut flour mixture into the egg whites and carefully fold it into the egg white mixture. Spoon the ladyfinger batter into a piping bag fitted with a medium piping tip. 

 

Pipe the ladyfinger batter onto two parchment-lined baking sheets. Each ladyfinger should be 3-inches long and spaced 1-inch apart. Bake the ladyfingers for 15-18 minutes until they are golden and firm. Let the ladyfingers cool completely before making the tiramisu cheesecake. 

Preheat the oven to 350 °F.

 

Next, coat a 9-inch spring form pan with non-stick cooking spray. To a medium bowl, add almond flour, cinnamon, cardamom, and sugar substitute, and whisk to combine. 

 

Stir the coconut oil and vanilla extract into the almond flour mixture. Mix until it is thoroughly combined and slightly crumbly. Press the almond flour crust into the prepared pan and bake it for 10 minutes until the crust is slightly golden. Set the cheesecake crust aside to cool for 10 minutes while you make the cheesecake filling. 

Place the cream cheese and sugar substitute into a large bowl and beat it using a hand mixer until the cream cheese mixture is smooth and fluffy. 

Add the superfine almond flour and mix to combine, then add the eggs one at a time and mix to combine. Scrape down the sides of the mixing bowl as needed. Add the espresso or coffee and vanilla extract and mix just until combined.  

 

Wrap 2 sheets of aluminum foil around the base of the pan. The tiramisu cheesecake will be placed in a pan of hot water just before it goes into the oven. The aluminum foil will be a barrier and prevent the water from making the cheesecake crust soggy.

Pour half of the cheesecake filling into the prepared pan and add 1 layer of the keto lady-fingers on top of the batter. Add the remaining cheesecake batter to the pan and tap the pan gently to smooth out the batter. 

 

Place the cheesecake into a roasting pan. Add enough water to boiling water to the roasting pan until it stops halfway up the spring form pan. 

 

Bake the cheesecake for 80-90 minutes until it is slightly jiggly in the center. 

 

Turn your oven off and let the cheesecake cool in the oven with the door closed for 1 hour. Then, cover the cheese loosely with plastic wrap and refrigerate it for 4 hours or overnight. 

 

Place the cocoa powder into a mini fine-mesh strainer. Dust the cheesecake with the cocoa powder before cutting it into 10 slices and serving.