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Strawberry Cheesecake Tiramisu Recipe

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4.3 from 20 reviews

A delightful twist on classic tiramisu, this Strawberry Cheesecake Tiramisu features layers of luscious cream cheese mixture, sweet strawberries, and lady fingers soaked in a reduced pomegranate juice syrup. Perfectly chilled, it offers a refreshing, fruity dessert with creamy textures and vibrant flavors, ideal for summer gatherings or special occasions.

Ingredients

Syrup

  • 1 1/2 cups pomegranate juice
  • 2 Tbsp granulated sugar

Cream Mixture

  • 1 1/4 cups heavy cream
  • 12 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract (optional)

Other

  • 32 lady fingers (about 2 packages)
  • 1 1/2 lbs chopped strawberries, stems removed (plus extra for garnish if desired)

Instructions

  1. Prepare Pomegranate Syrup: Pour pomegranate juice into a small saucepan and bring to a simmer over medium heat. Let it simmer until reduced by half, about 6 to 10 minutes. Stir in 2 tablespoons of granulated sugar until completely dissolved. Pour the syrup into a shallow dish and allow it to cool completely.
  2. Whip Heavy Cream: Pour the heavy cream into a medium mixing bowl. Using an electric hand mixer, whip the cream until very stiff peaks form, ensuring it holds shape firmly.
  3. Make Cream Cheese Mixture: In a separate mixing bowl, combine softened cream cheese, remaining 1/2 cup granulated sugar, and vanilla extract (if using). Whip on low speed to combine, then increase to high speed and whip until the mixture is light, fluffy, and smooth, about 2 to 3 minutes.
  4. Fold in Whipped Cream: Gently add the whipped heavy cream to the cream cheese mixture. Blend just until combined to maintain the airy texture.
  5. Soak Lady Fingers: Working with one lady finger at a time, quickly dip both sides into the cooled pomegranate syrup, then transfer to a deep 9×9-inch baking dish. Arrange half of the lady fingers side by side forming the first layer.
  6. Add First Strawberry and Cream Layers: Spread half of the chopped strawberries evenly over the lady finger layer, then spread half of the cream cheese mixture on top of the strawberries.
  7. Repeat Layers: Repeat the dipping and layering process with the remaining lady fingers, placing them evenly in the dish. Top with the remaining strawberries, then spread the remaining cream cheese mixture over the top.
  8. Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours. Before serving, optionally garnish with additional fresh strawberries.
  9. Serve and Store: For optimal texture, cut and serve within 24 hours as strawberries release juices over time, which can make the lady fingers soggy.

Notes

  • Ensure the pomegranate syrup is completely cooled before dipping lady fingers to prevent them from becoming too soggy.
  • Use very stiffly whipped cream to maintain the creaminess and stability of the filling.
  • Chilling time can be extended up to overnight for enhanced flavor melding.
  • Best served within 24 hours to maintain texture.
  • Optional vanilla extract adds a subtle depth of flavor to the cream cheese mixture.

Find it online: https://justsosavory.com/strawberry-cheesecake-tiramisu-recipe/