Recipe: Tiramisu Cheesecake
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!
Ingredients
- 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
Step 1
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.
Step 2
Make Coffee
Pour about 300ml of boiling water over the coffee in a bowl, stir to dissolve and leave to cool.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Decorate & Serve
Remove the cheesecake from the tin, grate over a generous amount of dark chocolate and decorate with raspberries to serve. Serves 8
