No bake tiramisu cheese cake (gelatin 'n egg less)

My first encounter with Tiramisu was at our local Olive Garden. Hubby completely loves it so he ordered it promising it would be absolutely wonderful. To be honest I liked the idea of the dessert but kinda did not like the strong raw egg taste and the rum soaked ladyfingers (but I still pretended to like it :) So I decided to make it at home without the components I do not like. I did try it some days back. It turned out great. I will post it soon. The other thing among popular desserts that I don't like is cheesecake (not much of a dessert person now am I!). So you might think it is funny for me to make this cake which combines Tiramisu and cheesecake. The other drive for me was to make a cake that does not involve baking (go figure). Believe me, it really tastes as great as it looks. It is a very light but decadent dessert that combines the taste of Tiramisu and cheesecake without the gelatin or eggs. If it is any indication, we finished half the cake within fifteen minutes of having made it.

Here's how I made it-

Ingredients: For the crust

Lady fingers ................................. 1 packet powdered in a blender to a breadcrumb texture

Butter ........................................ 3/4 stick room temp ( about 3 ounce)

For the cake

Cream cheese ................................ 8 oz at room temperature

Paneer or Ricotta cheese..................1/4 cup mashed

Powdered sugar .............................. 4 tbsp

Cool whip /whipped topping ............... 1 8 oz pkt (see notes)

Vanilla extract ................................ 1/4 tsp

Coffee powder ................................ 3/4 tsp mixed in 2 tbsp of warm water

Unsweetened cocoa powder ................ for dusting on top

 Coffee beans, chocolates  for garnishing

Note : Use a spring form pan for the cake.

Method:

1. In a medium bowl add in the ladyfingers powder and butter and knead using your hand till the butter mixes in it and blends well.

2. In a spring form pan put the mixture and fill evenly while pressing down on the bottom of the pan, chill in the refrigerator for 30 minutes.

3. Meanwhile in a medium size bowl beat the cream cheese for a minute. Add vanilla, paneer and sugar and beat till everything mixes in for 1-2 minutes.

4. Add in the coffee water mix and combine.

5. Add the cream and fold it gently into the cheese mixture.

6. Pour this over the crust and put in the refrigerator for 1 hour to set. Remove and put in the freezer covered for 1 hour. 

7. Remove carefully from the pan slice and serve. ENJOY!!

Notes:

1. Keep the left over refrigerated.
2. As the recipe doesn't use eggs or gelatin, it may be little tricky to get it to set. so follow the recipe closely .
3. While taking it out of the pan if you feel like cake has not set yet, keep in the refrigerator for few more minutes. 

4. Heavy cream  can be used in place of cool whip.Take about 1 cup of heavy cream with 1-2 tbsp of powdered sugar and whip till fluffy and light . Chill for an hour in refrigerator and use.

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