A tiramisu cheesecake with the first slice cut

Tiramisu cheesecake

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(2 ratings)

Prep: 30 mins Cook: 10 mins plus overnight setting

Easy

Serves 10 - 12

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal605
  • fat45g
  • saturates28g
  • carbs39g
  • sugars31g
  • fibre2g
  • protein6g
  • salt0.5g
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Ingredients

    For the base

    • 300g pack dark chocolate digestives
    • 80g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the chocolate layer

    • 500g milk chocolate, the best quality you can find, finely chopped
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 300ml double cream
    • 100ml Tia Maria

    For the cheesecake layer

    • 300g cream cheese
    • 200ml double cream
    • 1 tsp vanilla extract
    • 1 orange, zested
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 50g icing sugar
    • cocoa powder and crushed coffee beans, to serve

    Method

    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.

    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.

    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.

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    peterhj313
    17th Sep, 2017
    0.05
    Chocolate layer didn't set after many hours in the fridge so it was a mess of mostly chocolate sauce with a bit of orange cheesecake on top. Not even vaguely like tiramisu and not much of a cheesecake either. Also, why is one cream quantity in ml and the other in g?
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