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Tiramisu cheesecake

A tiramisu cheesecake with the first slice cut

Tiramisu cheesecake

Name: Tiramisu cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Ingredients: 300g pack dark chocolate digestives; 80g butter melted; 500g milk chocolate the best quality you can find, finely chopped; 300ml double cream; 100ml Tia Maria; 300g cream cheese; 200ml double cream; 1 tsp vanilla extract; 1 orange zested; 50g icing sugar; cocoa powder and crushed coffee beans, to serve

Tom Kerridge

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Serves 10 - 12

Easy

Prep: 30 mins

Cook: 10 mins

plus overnight setting

A star rating of 3.8 out of 5.49 ratingsRate

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Easy to transport and serve, this is a great dessert to take to a party. Everyone loves tiramisu and everyone loves cheesecake so it's a winner all round

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the base

300g pack dark chocolate digestives
80g butter

melted

For the chocolate layer

500g milk chocolate

the best quality you can find, finely chopped
300ml double cream
100ml Tia Maria

For the cheesecake layer

300g cream cheese
200ml double cream
1 tsp vanilla extract
1 orange

zested
50g icing sugar
cocoa powder

and crushed coffee beans, to serve

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Nutrition: Per serving

kcal605
fat45g
saturates28g
carbs39g
sugars31g
fibre2g
protein6g
salt0.5g

Method

step 1

Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.
step 2

For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
step 3

When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
step 4

To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.

Recipe from Good Food magazine, September 2017

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A star rating of 3.8 out of 5.49 ratings

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