• Biscuit Base:

  • 250g Amaretti biscuits, crushed
  • 80g melted Kerrygold Pure Irish Unsalted Butter
  • Tiramisu filling:

  • 250g full-fat cream cheese, room temperature
  • 250g marscapone cheese, room temperature
  • 200g caster sugar
  • 1tbsp coffee liqueur
  • 2tbsp marsala liqueur
  • 2 eggs, beaten
  • 4tbsp plain flour
  • Chocolate sauce:

  • 200g dark chocolate
  • 150ml fresh cream
  • To serve:

  • Fresh raspberries, blueberries, Chinese lanterns


By Rozanne Stevens
If tiramisu is a 'pick me up' then this is a 'pick me up and put me on cloud 9'. Even the smell of the crushed amaretti biscuits mixed with melted butter will drive your senses wild. A truly decadent and delightful dessert. Serve a small slice drizzled with chocolate sauce for each drooling guest. The fresh berries on the side are essential to balance the richness of the cheesecake filling, and they look pretty!
  • Mix the biscuit crumbs and melted butter together. Cover the base and sides of a 20cm springform cake tin with the mixture and refrigerate for 30 minutes.
  • Mix the coffee liqueur, marsala and caster sugar together to dissolve the sugar.
  • Add this to the cream cheese and mascarpone and beat until smooth.
  • Add the eggs and flour and fold in gently. Do not over mix.
  • Pour into the cake tin and bake for 40 to 45 minutes at 175°C until just firm. If it is browning too much on top, cover with foil.
  • Switch off the oven and allow the cake to cool in the oven for two hours.
  • Refrigerate for 3 hours.
  • To make the chocolate sauce, place a glass or metal bowl over a pan of simmering water. Heat up the cream in the bowl until just beginning to steam. Break in the chocolate and stir until melted and glossy.
  • Serve the cheesecake drizzled with melted chocolate and serve with plenty of fresh berries.

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