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    The Ultimate Tiramisu Layer Cake - LIQUID CHEESECAKE

    Uploaded by

    Jason Bird
    This document provides a recipe for a liquid cheesecake filling that can be used to make a cannoli cream. The recipe yields 460g of filling. It involves mixing cream cheese, sugar, cornstarch, salt, milk and eggs in a stand mixer. The batter is then baked in a loaf pan at 300F for 25-35 minutes until set around the edges but still jiggly in the center. It is then cooled completely to finish baking and allow it to set into a spreadable filling.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    The Ultimate Tiramisu Layer Cake - LIQUID CHEESECAKE

    Uploaded by

    Jason Bird
    50 views2 pages
    This document provides a recipe for a liquid cheesecake filling that can be used to make a cannoli cream. The recipe yields 460g of filling. It involves mixing cream cheese, sugar, cornstarch, salt, milk and eggs in a stand mixer. The batter is then baked in a loaf pan at 300F for 25-35 minutes until set around the edges but still jiggly in the center. It is then cooled completely to finish baking and allow it to set into a spreadable filling.

    Original Title

    The Ultimate Tiramisu Layer Cake _LIQUID CHEESECAKE

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    This document provides a recipe for a liquid cheesecake filling that can be used to make a cannoli cream. The recipe yields 460g of filling. It involves mixing cream cheese, sugar, cornstarch, salt, milk and eggs in a stand mixer. The batter is then baked in a loaf pan at 300F for 25-35 minutes until set around the edges but still jiggly in the center. It is then cooled completely to finish baking and allow it to set into a spreadable filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    50 views2 pages

    The Ultimate Tiramisu Layer Cake - LIQUID CHEESECAKE

    Uploaded by

    Jason Bird
    This document provides a recipe for a liquid cheesecake filling that can be used to make a cannoli cream. The recipe yields 460g of filling. It involves mixing cream cheese, sugar, cornstarch, salt, milk and eggs in a stand mixer. The batter is then baked in a loaf pan at 300F for 25-35 minutes until set around the edges but still jiggly in the center. It is then cooled completely to finish baking and allow it to set into a spreadable filling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    05/11/2022, 00:14 The Ultimate Tiramisu Layer Cake | Milk Bar Recipes

    INGREDIENTS

    320g cream cheese softened


    LIQUID CHEESECAKE
    (11 ounces)
    (FOR CANNOLI CREAM)
    200g granulated sugar (1
    cup)

    10g cornstarch (1 teaspoon)


    NOTE: For Cannoli Cream Recipe
    3g kosher salt (3/4
    teaspoon) STEP 1

    35g milk (2 tablespoons + 2 Heat the oven to 300°F. Pan-spray a 9 x 5 inch loaf pan.
    teaspoons)
    STEP 2
    1 large egg

    1 large egg yok


    put the cream cheese in the bowl of a stand mixer fitted with the paddle
    attachment and mix on low speed for 2 minutes. scrape down the sides of the
    bowl with a spatula. add the sugar and mix for 1 to 2 minutes, until the sugar
    has been completely incorporated. scrape again.
    YIELDS
    STEP 3
    460g (2 cups)
    whisk together the cornstarch and salt in a medium bowl. whisk in the milk in
    a slow, steady stream, then whisk in the egg until the slurry is homogenous.

    STEP 4

    with the mixer on medium-low speed, stream in the egg slurry. paddle for 3 to
    4 minutes, until the mixture is smooth and loose. scrape down the sides of the
    bowl.

    STEP 5

    pour the cheesecake batter into the loaf pan.

    STEP 6

    bake for 25 minutes. gently shake the pan. the cheesecake should be firmer
    and more set towards the outer boundaries of the pan but still be jiggly and
    loose in the dead center. what you are looking for is a nearly set but
    underbaked cheesecake. if the cheesecake is still jiggly all over, give it 5
    minues more, and another 5 minutes if it needs it (but its never takes us over
    35 minutes). if the cheesecake rises more than 1/4 inch or begins to brown,
    take it out of the oven immediately.

    STEP 7

    cool the cheesecake completely, to finish the baking process and allow the
    cheesecake to set. the final product will resemble a cheesecake, but it will be
    pipeable and pliable enough to easily spread or smear, while still having body
    and volume. once cool, the cheesecake can be stored in an airtight container in
    the fridge for up 1 week.

    NEXT: CANNOLI CREAM RECIPE 

    https://milkbarstore.com/blogs/recipes/tiramisu-cake 1/2
    05/11/2022, 00:14 The Ultimate Tiramisu Layer Cake | Milk Bar Recipes

    https://milkbarstore.com/blogs/recipes/tiramisu-cake 2/2

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