Who doesn’t love a good cheesecake? Indulge in the perfect fusion of two beloved desserts with this Tiramisu Cheesecake recipe. This delightful creation combines the creamy richness of classic cheesecake with the bold flavours of Italian tiramisu.
- For the base
- 300g chocolate chip digestives, crushed
- 100g unsalted butter, melted
- For the cheesecake filling
- 250g mascarpone
- 100gPhiladelphia cream cheese
- 200ml double cream
- 3 eggs, separated
- 100g unrefined caster sugar
- 2tbsp Kahlúa or Tia Maria
- 4 level tsp powdered gelatine
- 50gdark chocolate, melted
- 1tsp coffee granules
- 1tbsp Camp coffee essence or espresso coffee
- You will need
- 23cm springform tin, lightly oiled
Mix together the biscuit crumbs and melted butter. Press into the tin and chill.
Place the mascarpone, cream cheese, double cream, egg yolks, sugar and 1tbsp Kahlúa in a large mixing bowl and whisk with an electric hand beater until you have achieved a smooth consistency.
Place 4tbsp cold water in a small bowl, sprinkle over the gelatine and leave until spongy, then heat it gently over a pan of simmering water until dissolved and clear. Leave to cool slightly, then whisk into the cheesecake mixture.
Whisk the egg whites until stiff and fold them into the cheesecake mixture. Spoon onto the base and chill while you melt the chocolate and coffee granules together.
Use a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, then stir in the coffee essence and remaining Kahlúa.
Pour over the top of the cheesecake and use the blade of a knife to create a swirl effect. Cover with clingfilm and leave overnight in the fridge to set.
ALSO SEE: Baked double chocolate cheesecake