Name: An ultra indulgent Tiramisu Cheesecake recipe
Cook time: 390 min
Total time: 390 min
Yield: 10

An ultra indulgent Tiramisu Cheesecake recipe

This no-bake cheesecake recipe will be a favourite amongst coffee lovers. With a coffee-infused cream cheese filling and an almond biscotti base, it's heavenly!

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Serves 10

Cook

6H 30M

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Ingredients

150 g packet almond biscotti

50 g unsalted butter, melted

Whipped cream, to decorate

Cocoa powder, for dusting

Filling

3 tsp gelatine powder

¼ cup water

250 g block of low-fat cream cheese

¾ cup icing sugar mixture

250 g tub mascarpone

1 tsp vanilla bean paste

2 tbsp coffee liqueur

2 tsp instant coffee granules

300 ml tub of thickened cream

Method

Invert base of a 20cm springform pan. Grease and line the base and side of the pan with baking paper.

Process biscotti in a food processor until finely crushed. Add butter. Process until combined. Press over the base of the prepared pan. Refrigerate.

To make filling, sprinkle gelatine over water in a small, heatproof jug. Sit jug in a small saucepan of simmering water. Stir until the gelatine is dissolved. Remove. Cool slightly.

Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. Add mascarpone, vanilla, and combined liqueur and coffee. Beat until just combined. Beat in gelatine mixture.

Beat cream in a small bowl of an electric mixer until soft peaks form. Gently fold into the cream cheese mixture. Spoon into pan. Smooth over top. Refrigerate, covered, overnight, or until set.

To decorate, spoon dollops of extra whipped cream around the edge of the cheesecake. Dust with sifted cocoa.

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