Tiramisu Cheesecake

Tiramisu Cheesecake
  • Preparation time: 30 minutes
  • Refrigeration time: 5 hours or overnight
  • Serves: 12 - 15 slices

INGREDIENTS

For the base:

  • 1 x 250g packet vanilla wine biscuits
  • 1 x 80g block of Ola Pacifica Coffee Chocolate (reserve 1 x 8g square of chocolate for topping)
  • 75g melted butter
  • ½ cup warm water
  • 2 tbsp instant coffee
  • 1 tbsp Kahlua or Tia Maria (optional)
  • 12 x sponge lady fingers (100g)

For the filling:

  • 250g cream cheese
  • ⅓ cup icing sugar
  • 2 tbsp Kahlua or Tia Maria (optional)
  • 2 tbsp instant coffee mixed with 2 tbsp hot water
  • 500g mascarpone cream
  • 1 cup (250ml) cream

For the topping:

  • 1 cup (250ml) cream
  • 1 x 8g square of Ola Pacifica Coffee Chocolate, grated

METHOD

Prepare base:

  • Prepare a 24cm springform pan by greasing and lining the base with non-stick baking paper.
  • Reserve one square of Ola Pacifica Coffee Chocolate for the Tiramisu topping.
  • Crush the vanilla wine biscuits and remaining chocolate together until it resembles fine crumbs. This can be done in a food processor, blender, Nutribullet (a third at a time) or by putting it all in a plastic bag and crushing with a rolling pin.
  • Pour over the melted butter, and mix until combined and mixture comes together.
  • Transfer the crumb mixture to the baking pan, and press into the base firmly and evenly by using the back of a spoon or the bottom of a glass tumbler.
  • In a small bowl mix together the warm water, instant coffee and Kahlua or Tia Maria.
  • Dip the sponge lady fingers one at a time, and quickly (as they soak up the liquid fast) and place the lady fingers evenly over the crumb base. You may have to break some to fit into smaller gaps. 

Prepare filling:

  • In a large mixing bowl, use an electric beater to mix the cream cheese, icing sugar, coffee and water mixture and Kahlua or Tia Maria until smooth.
  • Add the mascarpone cream and mix with an electric beater on low speed until just mixed (do not overmix).
  • In a separate bowl, whip the first portion of cream (1 cup) with an electric beater on high speed until stiff peaks form (do not overmix).
  • Fold the cream into the cream cheese mixture until combined.
  • Spread the cheesecake filling evenly over the crumb and sponge base.
  • Cover with cling film or tin foil and refrigerate for 5-6 hours, or overnight.

Prepare topping:

  • When the cheesecake is firm and ready to serve, whip the second portion of cream (1 cup) with an electric beater until stiff peaks form (do not overmix).
  • Carefully remove cheesecake from the springform pan and transfer to a serving plate, smoothing the sides with a spatula if necessary.
  • Add the whipped cream to the top of the cheesecake, either by spreading it or piping it.
  • Grate the remaining one square of Ola Pacifica Coffee chocolate and sprinkle evenly over the cream.
  • Keep the cheesecake refrigerated until ready to serve.

 

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