Tiramisu Cheesecake
A delicious creamy tiramisu cheesecake recipe with a biscuit base, mascarpone cheesecake filling, coffee soak sponge fingers and more
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Servings: 12 slices
Ingredients
Biscuit base
- 200 g digestives
- 90 g unsalted butter/baking spread (melted)
Sponge Fingers
- 200 g sponge fingers
- 1 tbsp instant strong coffee
- 75 ml coffee liqueur
- 200-300 ml boiling water
Cheesecake filling
- 500 g mascarpone
- 75 g icing sugar
- 1 tsp vanilla bean extract
- 75 ml coffee liqueur
- 300 ml double cream
Topping
- 300 ml double cream
- 2 tbsp icing sugar
- 2 tsp vanilla bean extract
- 1-2 tbsp cocoa powder
Instructions
- Blitz the biscuits to a fine crumb in a food processor, or bash in a bowl to a fine crumb
- Mix in the melted butter, to a wet sand texture, and press into the base of an 8" springform cake tin
- In a new bowl, dissolve the coffee in the boiling water and add the coffee liqueur, and leave to cool
- In a new bowl, add the mascarpone, icing sugar, vanilla and coffee liqueur, and whip together until smooth
- Add in the double cream and whip again until thick (alternatively, whip the cream separately and fold through)
- Spread half of the cheesecake mix onto the biscuit base and smooth over
- Dip the sponge fingers in the cooled coffee mix, and then add onto the cheesecake mix creating a layer
- Add the second half of the cheesecake mix on top and smooth over.
- Set in the fridge for 5-6 hours, or preferably overnight
- Once set, remove from the tin carefully
- Whip the cream, icing sugar and vanilla to soft peaks and then pipe onto the top of the cheesecake
- Dust with cocoa powder and serve
Notes
- This recipe lasts for 3+ days in the fridge once made
- I use a strong instant coffee in the sponge fingers section - you can use anything really
- I use kahlua/tia maria for the coffee liqueur - you can substitute for dissolved coffee
- I use an 8"/20cm springform cake tin for this recipe
- I used a round piping tip for the decoration