Becky's Tiramisu Cheesecake
| Serves: 8 | Course: Dessert | Category: Cakes, Cheesecakes | Kitchen machine: Mixer, Food processor | Total time (min.): 80 plus overnight chilling |
This creamy, indulgent cheesecake is perfect for any coffee lover!
Ingredients
- 55g Butter
- 250g Milk Chocolate Digestives
- 20ml Italian Espresso
- 40ml Brandy
- 100g Green & Black's Organic Dark Chocolate, broken into small pieces
- 750g Low-fat Cream Cheese
- 125g Caster Sugar
- 25g Plain White Flour
- 3 Large Eggs, beaten
- Cocoa Powder, to dust
Tools
- Electric Whisk
- 20cm (8in) spring release cake tin
Method
- Preheat the oven to 180°c, 350°f, gas mark 4.
- Melt the butter and stir in the crushed biscuits. Press into the base and slightly up the sides of a 20cm (8in) spring release cake tin.
- Chill for 15 minutes.
- Dissolve the coffee in 30ml (2 tbsp) boiling water, then stir in the brandy. Allow to cool.
- Melt the chocolate in a bowl over a pan of simmering water and allow to cool slightly.
- Place the low-fat cream cheese, sugar and flour in a bowl and, using an electric whisk, mix until smooth. Then work in the coffee mixture and the eggs.
- Fold in the melted chocolate to create a ripple effect, then pour over the biscuit base.
- Place on a baking tray and bake for 55 minutes; the top will still be slightly wobbly. (If the top becomes too brown, cover with foil.)
- Turn off the oven, open the door and allow to cool.
- Chill for 3-4 hours or overnight.
- Dust with cocoa powder, then serve in slices with double cream.
- Enjoy!
Cook's Tip
- Make the cheesecake up to two days before. Remove from the fridge 15 minutes before you wish to serve it.