A delicious Tiramisu Cheesecake, who would not try this one. It is homemade and very easy. So enjoy!
A delicious Tiramisu cheesecake
- Prep:35 mins
- Cook:15 mins
- plus overnight setting
- 4 persons
For the base:
- 150g biscuit biscuits (or biscuits of your choice)
- 75g melted butter
For the cheesecake filling:
- 250g mascarpone
- 200g cream cheese
- 130g sugar
- 1 packet of vanilla-flavored sugar
- 200ml whipped cream
- 10 long finger biscuits
- 2 tablespoons instant coffee
- 240ml hot water
- 2 tablespoons cocoa powder
- Place the biscuit cookies in a food processor and process until fine crumbs are obtained.
- Melt the butter and gradually add it to the crumbled biscuits. The ratio of cookie crumbs to melted butter may vary depending on the type of cookie you are using. So add the melted butter little by little until you get the right texture.
- If your cookie base is too wet, you can crumble extra cookies. If it is too dry, you can add melted butter.
- Then line the bottom of the baking tin (20cm) with baking paper and divide the cookie mixture on it. Flatten it with your hands or a spoon. Place in the fridge for 15min or until ready to use.
For the cheesecake filling:
Remove the mascarpone and cream cheese from the fridge a few minutes earlier so that it softens.
Place the mascarpone and cream cheese in a bowl and add the vanilla sugar and sugar. Mix everything together well with a hand mixer or whisk.
Then pour in the whipped cream and continue beating until it becomes completely stiff. Make sure the whipped cream is very cold and has 35% fat content. This ensures that the whipped cream will stiffen nicely.
Then fold the batter with a spatula instead of mixing it. This ensures that the batter remains wonderfully airy.
Then pour half of the batter into the baking tin and spread it evenly with a spatula.
Meanwhile, place the instant coffee in a large bowl/plate and pour the boiling water over it. Mix it together with a spoon so that the coffee dissolves. Let the coffee cool for 10 minutes.
Then dip the long finger biscuits in the (cooled) coffee and divide them one by one over the batter. Make sure you don’t dip the long finger biscuits in the coffee for too long so that they don’t become too soft.
Then divide the remaining half of the batter in the baking pan. Spread it evenly with a spatula.
Cover the cheesecake with plastic foil and place it (leave it in the baking tin) in the fridge for at least 6 hours or overnight (recommended) so that it can set nicely. The longer it stays in the fridge, the firmer it will become and the better it will taste!
The next day, sprinkle a layer of cocoa powder over the top of the cheesecake and leave it in the fridge for another hour.
Serve and enjoy!