Tiramisu Cheesecake

Scrumptious No Bake Tiramisu Cheesecake recipe courtesy of El Mondo Eats

Ingredients

The Coffee

• 1 cup warm water (250 ml)
• 2 tbsp instant coffee

The Base

• 5.3 oz digestive biscuits (150 gr)
• 1/4 cup unsalted butter (60 gr), melted

The Cheesecake

• 10.5 oz full fat cream cheese (300 gr), room temperature
• 10.5 oz mascarpone cheese (300 gr), room temperature
• 1 1/2 cup icing sugar (180 gr), sifted
• 1 tsp vanilla extract
• 3/4 cup whipping cream min 35% fat (190 ml), chilled
• 1 tbsp powder gelatin (10 gr) or type/quantity that sets 2 cup (500 ml) Instructions The Coffee
  • Mix warm water and coffee well. Separate 3 tbsp of coffee mixture into another bowl. Set aside. The Base
  • In a food processor, blend the digestive biscuits into fine crumbs. Pour into a bowl and add in butter. Mix well.
  • Pour the mixture into a 7 inch (18 cm) springform pan. Press and compact evenly to the base. Place in the freezer for 30 minutes. The Cheesecake
  • Add cream cheese and mascarpone into a bowl and whisk for a few minutes until they’re light and fluffy. Then add in icing sugar and vanilla extract. Mix well to combine. Set aside.
  • In another bowl, add in whipping cream and whisk it until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just to combine. Don’t over mix. Set aside.
  • Add powder gelatin into the bowl that contains 3 tbsp coffee mixture and mix. Leave for 5 minutes for the gelatin to soak. After that heat the mixture in microwave until the gelatin is totally dissolved.
  • Take a few tsp of cream cheese mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined.
  • Pour 1/3 of the mixture into our prepared pan. Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
  • Put another 1/3 of the mixture on top and spread evenly. Place the balance of mixture into a piping bag and pipe some balls on top of the surface. Chill in the fridge overnight or 12 hours or until it fully sets. * please see notes
  • Once set, sprinkle the cheesecake with cocoa powder. Remove it from the pan, slice and enjoy!