Tiramisu is one of my favourite desserts and as I love making cheesecakes I decided to make a Tiramisu Cheesecake. I made this cheesecake for the first time a couple of weeks ago and gosh I think it’s the best thing I have ever tasted. I found a recipe online but tweaked it slightly to accommodate my taste.
• 1 1/4 cup (167g) Digestive Biscuits
• 1/4 cup (56g) unsalted butter, melted
• 8 oz (226g) cream cheese, room temperature
• 16 oz (452) mascarpone cheese, room temperature
• 1/4 cup (52g) sugar
• 1 cup (240ml) heavy whipping cream or double cream
• 1/2 cup (58g) icing sugar
• 2 tsp vanilla extract
COFFEE LIQUEUR MIXTURE*
• 3 tbsp (45ml) warm water
• 2 tbsp (30ml) instant espresso powder
• 1 cup (240ml) Coffee Liqueur (I use the Tesco own brand)
• 1 packet sponge fingers (enough to cover base)
Coffee liqueur WHIPPED CREAM
• 1 300ml double cream
• 1/4 cup (60ml) coffee liqueur mixture
• 10 tbsp (73g) powdered sugar
• Cocoa, optional
1. Preheat oven to 325°F (160c) Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
4. Combine the warm water and espresso powder for the coffee liqueur mixture in a small bowl. stir to combine.
5. Dip the sponge fingers into the coffee liqueur mixture one at a time, then add to the springform pan, on top of the crust.
6. Spread the mascarpone cheese mixture evenly over the sponge fingers.
7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours.
8. When the cheesecake is firm, make the coffee liqueur whipped cream. Add the double cream, the remaining coffee liqueur mixture made earlier (about 60mls) mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
10. Add the coffee liqueur whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it on.
11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
12. Refrigerate the cheesecake until ready to serve.