Recipe

Tiramisu cheesecake

When two irresistible desserts are combined, you know something magical will be created. This tiramisu cheesecake partners the traditional flavours of creamy dark chocolate and fragrant espresso with decadent cream cheese.

Jun 29, 2014 2:00pm
  • 30 mins preparation
  • 1 min cooking
  • Serves 8
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Ingredients

Tiramisu cheesecake
  • 1 1/2 tablespoon instant espresso coffee
  • 1 1/2 tablespoon caster sugar, plus 3/4 cup extra
  • 1/2 cup water, boiling
  • 250 gram sponge finger biscuits (savoiardi)
  • 2 teaspoon powdered gelatine
  • 500 gram cream cheese, at room temperature
  • 1 teaspoon vanilla essence
  • 300 millilitre thickened cream
  • 50 gram dark eating chocolate

Method

Tiramisu cheesecake
  • 1
    Invert base of a 20cm spring form pan, then grease and line base with baking paper. Combine coffee, sugar and boiling water in a heatproof bowl; stir until dissolved. Cool for 10 minutes.
  • 2
    Cut 2.5cm from one end of each biscuit. Dip biscuits, one by one, into coffee mixture until softened slightly. Line side of prepared pan with dipped biscuits, cut-side down. Line base of pan with remaining dipped biscuits and any off cuts.
  • 3
    Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir until gelatine dissolves. Cool for 5 minutes. Using an electric mixer, beat cream cheese, extra sugar and essence until smooth. Beat cooled gelatine mixture into cream-cheese mixture.
  • 4
    Reserve 1 tablespoon of cream in a small bowl. Using an electric mixer, beat remaining cream until soft peaks form. Fold whipped cream into cream-cheese mixture until just combined. Spoon into prepared pan; level surface.
  • 5
    Combine chocolate and reserved cream in a microwave-safe bowl. Microwave on high in 30 second intervals, stirring, until melted and smooth. Drizzle over cream-cheese mixture. Use a skewer to marble chocolate through cream-cheese mixture. Chill for 6 hours or overnight until set.

Notes

Ensure your spring form pan is inverted in Step 1 for easy removal later. You can prepare the cheesecake up to 1 day ahead. Cover, then refrigerate. Adults only: For a stronger coffee flavour, add a little coffee liqueur to the cream-cheese mixture.

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