Tiramisu Cheesecake

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.