Tiramisu cheesecake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

The classic Italian dessert tiramisu gets reincarnated as a no-bake cheesecake in this easy dessert recipe everyone will devour.

12 Ingredients

  • 200g plain chocolate biscuits

  • 80g butter, melted

  • 1 tbsp gelatine powder

  • 25g (1/4 cup) instant coffee granules

  • 375g cream cheese, at room temperature

  • 165g (3/4 cup) caster sugar

  • 2 tsp vanilla extract

  • 300mls thickened cream, whipped

  • 250g mascarpone cheese

  • 250ml (1 cup) warm water

  • 10 savoiardi (sponge finger biscuits)

  • Cocoa powder, to dust

6 Method Steps

  • Step 1

    Grease and line a 20cm (base measurement) springform pan with baking paper. Process the chocolate biscuits in a food processor until fine crumbs form. Transfer to a bowl. Add the melted butter. Stir until well combined. Use your fingertips to press into the base of the prepared pan. Place in the fridge until required.

  • Step 2

    Meanwhile, place 80ml (1/3 cup) water in a small heatproof bowl. Sprinkle with the gelatine and 1 tablespoon of the coffee granules and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

  • Step 3

    Use electric beaters to beat the cream cheese, sugar and vanilla together until smooth. Add the cream and beat until combined and thickened. Gradually add the gelatine mixture and beat until just combined. Add the mascarpone and beat until just combined.

  • Step 4

    Place the warm water in a bowl. Stir in the remaining coffee granules until dissolved. Spoon 1/3 of the cream cheese mixture over the biscuit base. Dip the savoiardi biscuits in the coffee mixture for 2 to 3 seconds. Arrange biscuits over the cream cheese layer. Top with half of the remaining cream cheese mixture. Place in the fridge.

  • Step 5

    Place the remaining cream cheese mixture in the fridge for 30 minutes or until just firm enough to pipe. Transfer to a piping bag fitted with a 2cm plain nozzle. Pipe over the cake. Chill in the fridge overnight or until set.

  • Step 6

    Transfer cheesecake to a serving plate. Dust with cocoa powder to serve.

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Image by Liz Macri

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