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Tiramisu Cheesecake Recipe

This document provides information on recipes, cooking guides, tools and calculators from BBC Good Food including sections on cookery techniques, nutrition, events, lifestyle, family cooking and subscription information. Specific recipes are also included such as a Tiramisu Cheesecake recipe which combines layers of chocolate, cheesecake and coffee flavors for a dessert that can be easily transported to parties. The site also offers magazine subscriptions, apps, events and contact details.

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Gemma Louise Pyatt
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113 views5 pages

Tiramisu Cheesecake Recipe

This document provides information on recipes, cooking guides, tools and calculators from BBC Good Food including sections on cookery techniques, nutrition, events, lifestyle, family cooking and subscription information. Specific recipes are also included such as a Tiramisu Cheesecake recipe which combines layers of chocolate, cheesecake and coffee flavors for a dessert that can be easily transported to parties. The site also offers magazine subscriptions, apps, events and contact details.

Uploaded by

Gemma Louise Pyatt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Tiramisu cheesecake
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(12 ratings)
By Tom Kerridge
Magazine subscription – 5 issues for £5
PREP: 30 MINSCOOK: 10 MINSPLUS 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
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
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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