It's cheesecake time again! Yep, we've done a fair few before... a simple search for "CHEESECAKE" will bring up plenty!
But this one is delicious again... made with a unique base and complete with the flavours of every classic tiramisu dessert it's a sure fire winner. You will be wanting to make this one!
- 50 g icing sugar
- 1 packet sponge fingers
- 3 tbsp instant coffee
- 2 shots Tia Maria
- 250 ml double cream
- 1 handful shelled almonds
- 1 bar dark chocolate
- 1 handful shelled pistachios
- 200 g stoned dates
- 125 g full-fat mascarpone cheese
- 1 punnet fresh raspberries
Form The Base
Blitz the stoned dates and shelled nuts in a food processor to form a sticky paste, adding a drop of cold water might help.
Press this into the base of loose-bottomed cake tin.
Pour about 300ml of boiling water over the coffee in a bowl, stir to dissolve and leave to cool.
Make Cream Cheese Mixture
Whisk the cream to soft peaks, then add the cream cheese, icing sugar and Tia Maria before continuing to whisk until you have a stiff mixture.
Spoon half of it over the nut and date base and smooth out.
Add Coffee Sponge Fingers
Dunk sponge fingers into the coffee, one at a time, for a few seconds to soak up the coffee.
Lay the coffee sponge fingers onto the cream cheese to create a full layer.
Spread over the remainder of the cream cheese mixture.
Cover In Chocolate & Set
Grate the chocolate and scatter over the top to completely cover it.
Place into the fridge to set up for at least 4 hours.
Decorate & Serve
Remove the cheesecake from the tin, grate over a generous amount of dark chocolate and decorate with raspberries to serve.
Hungry for more? Try one of these!