This recipe is liked by 0 person(s). |
Tiramisu Cheesecake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Tiramisu Cheesecake Recipe FOR THE BASE | |
300g (10oz) | chocolate chip digestives, crushed |
100g (4oz) | unsalted butter, melted |
FOR THE CHEESECAKE FILLING | |
250g (9oz) | mascarpone |
100g (4oz) | Philadelphia cream cheese |
200ml (7fl oz) | double cream |
3 | eggs, separated |
100g (4oz) | unrefined caster sugar |
2tbsp | Kahlúa or Tia Maria |
4 level tsp powdered gelatine | |
50g (2oz) | dark chocolate, melted |
1tsp | coffee granules |
1tbsp | Camp coffee essence or espresso coffee |
23cm (9in) | springform tin, lightly oiled |
1 Mix together the biscuit crumbs and melted butter. Press into the tin and chill.
2 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.
3 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.
4 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.
5 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe