Tiramisu Cheesecake, Espresso Glaze

• FOR THE CRUST:
• 7 ounces, weight Ladyfingers, Processed Into Crumbs
• 1/4 cups Sugar
• 1/4 cups Melted Butter
• _____
• FOR THE FILLING:
• 1 pound Mascarpone Cheese, At Room Temperature
• 1 pound Cream Cheese, At Room Temperature
• 1 cup Sugar
• 1/4 cups Rum
• 1/4 cups Cornstarch
• 1/2 teaspoons Salt
• 4 whole Eggs At Room Temperature
• _____
• FOR THE GLAZE:
• 1/2 cups Double-Strength Espresso
• 1/2 cups Boiling Water
• 1 teaspoon Gelatin

1. Preheat the oven to 350u0b0 F, and set the rack in the centre. Brush the sides of a 9" springform pan with melted butter.
2. 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.
3. Reduce the oven temperature to 200u0b0 F. Leave the oven door open for a few moments to dissipate the heat.
4. 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.
5. 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.
6. 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.
7. 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.
8. To serve, release the side spring and slice.
9. Tips:
10. 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.
11. 2. This cheesecake is baked at 200u0b0 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 31/2 hours to cook.)

weight ladyfingers, ubc, ubc, filling, mascarpone cheese, cream cheese, sugar, ubc, ubc, salt, eggs at, doublestrength espresso, boiling water, gelatin

Taken from tastykitchen.com/recipes/desserts/tiramisu-cheesecake-espresso-glaze/ (may not work)