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Tiramisu Cheesecake
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| Tiramisu Cheesecake Recipe FOR THE BASE | |
| 350g (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.
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