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This Tiramisu Cheesecake recipe!
This Tiramisu Cheesecake recipe has been in my head forever.
I LOVE coffee and I LOVE Tiramisu. You know – the ones that come in family-size containers that go a bit soft and gloopy if you leave them out of the fridge. And you get a spoon and say you’ll only eat a line of those cocoa-covered squares, but your husband isn’t looking so you eat three rows! Yeah, those!
Well, that’s exactly how I like my Tiramisu so this Tiramisu cheesecake recipe is the cheesecake version of that yumminess.
This is an easy tiramisu cheesecake. The vegan version was not.
When I set about making this cake I knew we needed a digestive biscuit base and as I wanted to make a vegan version of it I made vegan digestive biscuits – recipe coming for those soon. They were AMAZING. Really easy to make and don’t taste like a vegan version at all – which is always a winner in my eyes. BUT, and that’s a big BUT. The vegan version of this tiramisu cheesecake recipe really didn’t work. Usually, I think of ways I can make a recipe in a different way, swapping out ingredients but sometimes you just have to admit defeat.
The Philidelphia vegan Cream cheese tastes great – until you try and bake with it like regular cream cheese! It’s made from almonds and oats and really isn’t designed for baking. At some point, I will make a no-bake vegan cheesecake but for now, this Tiramisu one is not happening.
Tiramisu cheesecake dessert
This cake works really well as a dessert. It has a light and fluffy texture and is great for the end of meal when you invite friends around. It can be made the day before so it has had time to really chill – as that’s when it tastes the best.
Tiramisu cheesecake ingredients
I remember the Food Editor on Woman & Home always saying that Philadelphia is the best soft cheese to use when making a cheesecake. I do love it but I’m a big fan of 1. Sainsbury’s own brand. 2. Full fat cream cheese. None of this sloppy low-fat nonsense and 3. Spending the least amount on expensive ingredients.
I made the vegan digestives because they were so expensive (£2.50 for around 10) and I knew I could make them and have enough left over for the vegan daughterling to enjoy.
Tiramisu Cheesecake
byEmmaMT from CakesBakesAndCookies.com
Cuisine Italian
Category Cakes Jewish baking
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
30 minutes
Wait Time
2 hours
Total Time
50 minutes
Ingredients
- Ingredients
- 150g Digestive biscuits crushed
- 40g butter, melted
- 2 eggs, separated
- 80g sugar
- 30g butter, softened
- 300g cream cheese
- 1½ Tbsp plain flour
- 1 shot of espresso- cooled
- 1 Tbsp Coffee liqueur + extra for brushing the base
- Cocoa powder for dusting
Instructions
- Line a 7" round cake pan and Preheat oven to 200℃/400F
- Place biscuit crumbs and melted butter in a mixing bowl and combine till they stick together. Place in the cake tin and spread evenly, pressing down lightly with the back of a spoon. Chill in fridge.
- To make filling: Whisk the egg whites to stiff peaks. Set aside.
- Place the egg yolks into a separate bowl with the sugar and beat together. Add the butter, cooled expresso and liquer. Set aside.
- Place the cream cheeseand flour into a large mixing bowl and beat to combine. Add the sugar.
- Gently fold in the stiff egg whites.
- Pour the filling over the base and place in the oven at 200℃/400F/Gas 6 for 10 minutes.
- Reduce oven temperature to 180℃//350F/Gas 4 for 30 minutes or until set and golden on top, turning the pan halfway through.
- Allow the cheesecake to cool completely then chill for a few hours before cutting to serve.
- Store in the fridge for 2-3 days.
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Looking for more yummy cheesecake recipes?
We obviously love a cheesecake here at Cakes, Bakes and cookies as we have quite a few recipes. Fancy a white chocolate cheesecake? Maybe my fave- a New York Cheesecake? Want an easy one? How about a no-bake Vanilla Cheesecake recipe? I’ve made (and tasted ;0)) them all and they taste pheeenom!
