Tiramisu Cheesecake Recipe
March 17, 2014
This recipe is really unique and there's nothing quite like it. Tiramisu and cheesecake are good on their own, but even better combined! The nutty base, instead of the usual biscuit base, really gives this cake the extra edge. Do give this recipe a try!
TIRAMISU CHEESECAKE RECIPEAdapted from SORTED
Ingredients:
- stoned dates (200g)
- handful of shelled pistachios (60g)
- handful of shelled almonds (60g)
- 3 tbsp instant coffee
- double cream (250ml)
- full-fat mascarpone cheese (125g)
- icing sugar (50g)
- 2 shots of Tia Maria (I replaced this with Marsala wine) (50ml)
- packet of sponge fingers (175g)
- bar of dark chocolate
- fresh strawberries
- handful of shelled pistachios (60g)
- handful of shelled almonds (60g)
- 3 tbsp instant coffee
- double cream (250ml)
- full-fat mascarpone cheese (125g)
- icing sugar (50g)
- 2 shots of Tia Maria (I replaced this with Marsala wine) (50ml)
- packet of sponge fingers (175g)
- bar of dark chocolate
- fresh strawberries
Directions
1. Blitz the stoned dates and shelled nuts in a food processor to form a sticky paste, adding a drop of cold water might help.
2. Press this into the base of loose-bottomed cake tin. (6/7 inches cake tin)
3. Pour about 300ml of boiling water over the coffee in a bowl, stir to dissolve and leave to cool.
4. 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.
5. Spoon half of it over the nut and date base and smooth out
6. Dunk sponge fingers into the coffee, one at a time, for a few seconds to soak up the coffee.
7. Lay the coffee sponge fingers onto the cream cheese to create a full layer.
8. Spread over the remainder of the cream cheese mixture.
9. Grate the chocolate and scatter over the top to completely cover it.
1. Blitz the stoned dates and shelled nuts in a food processor to form a sticky paste, adding a drop of cold water might help.
2. Press this into the base of loose-bottomed cake tin. (6/7 inches cake tin)
3. Pour about 300ml of boiling water over the coffee in a bowl, stir to dissolve and leave to cool.
4. 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.
5. Spoon half of it over the nut and date base and smooth out
6. Dunk sponge fingers into the coffee, one at a time, for a few seconds to soak up the coffee.
7. Lay the coffee sponge fingers onto the cream cheese to create a full layer.
8. Spread over the remainder of the cream cheese mixture.
9. Grate the chocolate and scatter over the top to completely cover it.
10. Place into the fridge to set up for at least 4 hours.
11. Remove the cheesecake from the tin, grate over a generous amount of dark chocolate and decorate with strawberries to serve
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