happy birthday [to me]! i celebrated yet another birthday last night and am rather embarrassed to admit i slaved away on my own birthday cake. honestly i’m not a big birthday fan, so why did i need to make myself a cake? we had already celebrated with friends on Saturday, indulging in italian pizzas and coconut cream pies.
but Nick thoughtfully prepared an earth-shattering dinner menu for Monday that we planned to consume until incapacitation, after which i would probably have been better off falling asleep. instead i topped it off with a slice of irresistible. so i felt it would only be appropriate to make my contributions to the meal via a celebratory dessert finale.
the menu? short rib bone marrow homemade ravioli sprinkled with garlic chips courtesy of the chef [seen below], followed by tiramisu cheesecake from ricotta and marscarpone courtesy of the apprentice.
i actually intended to make a traditional tiramisu, but it turns out lady fingers are far more difficult to find that one would think [high demand, mother’s day weekend?]… three markets later, i decided to go for a chocolate cookie crumb cheesecake with an espresso twist.
the end result was surprisingly so much better than tiramisu. it was moist and creamy, but not too heavy. since my cheesecake cracked [womp, womp] i covered the top with a plain marscarpone whipped cream frosting, filling in all of the crevices. i then added the chocolate marscarpone whipped cream rim and ground dark chocolate, the perfect amount of bittersweet.
i may just have to make this birthday cake business a tradition.
tiramisu cheesecake [espresso cheesecake]
16 oz cream cheese
4 oz marscarpone
1/2 c ricotta
1 c sugar
1 shot espresso
2 tbsp Bailey’s Irish cream or Kahlua
1 tsp vanilla extract
1 1/2 c chocolate graham crackers
3 tbsp butter
4 tbsp flour
pre-heat oven to 350 degrees.
in your food processor, blend melted butter and lightly smashed graham crackers. pour mixture into the bottom of your 9″ springform pan and press into the bottom in an even layer. set aside. mix cream cheese, marscarpone, and ricotta on high until light and fluffy. add sugar slowly until combined. reduce blender speed and add eggs one at a time until just mixed. add espresso, vanilla, irish cream until combined. gently fold in flour slowly to avoid clumping. pour mixture through a food mill into the prepared pan. wrap pan with foil tightly and place into a water bath in the oven. bake for 60 minutes.
1 c heavy whipping cream
8 oz marscarpone
1 c confectioners sugar
1/4 c cocoa powder [optional for chocolate frosting].
whip in your stand mixture until thoroughly combined. spread evenly over cooled cheesecake.
cover cheesecake with your choice of chocolate shavings, fine chocolate, cocoa powder, or chocolate covered espresso beans. allow to cool in the refrigerator for at least two hours prior to serving. enjoy!