Tiramisu Cheesecake

by Tiggered

Chocolate, mascarpone cheese and coffee - you simply can't go wrong with such ingredients. Yummy results guaranteed!

I love, love, love cheesecakes. In every possible form and flavour. I love the taste. I love the texture. I love every single thing about cheesecakes, apart from one annoying detail - they are usually pretty difficult and time consuming to make. Unless you know THE recipe for a quick, delicious, foolproof version. I know it. If you keep on reading, you will know it, too.

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Cheesecake or tiramisu?

This is where those two fabulous desserts meet and fall in love. Imagine a perfect marriage of chocolate, cheese, almonds, fluffy biscuit and coffee. You don't need to bake it, simply refrigerate. It is physically impossible to ruin. It doesn't require any cooking skills. And apart from refrigerating time, it's ready in 10 minutes. It's sweet and sticky and simply delicious.

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Cheesecake - baked or chilled?

Which cheesecake is better?

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Baked!
kimbesa on 07/31/2013

I've done both, but I like baked best.

So, what do you need for our cheesecake?

1. A packet or two of round, sponge biscuits (like those on the picture). You may be tempted to try the original tiramisu recipe Italian almond macaroons, but it doesn't work so well. Believe me, I tried!
2. A jar of nutella. 400 g does it.
3. Two boxes of mascarpone cheese. 400 g in total.
4. Some very strong, bitter coffee.
5. Almond flakes.
6. Booze (optional). It's for soaking the biscuit base. I think Southern Comfort works amazing here, but you can take your pick.

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Cooking time!

1. Pick your container. Any biggish baking tin would do. Anything plastic will do, too, because you won't be baking it.
2. Spread half of your biscuits on the bottom, forming a layer.
3. Soak biscuits in the mixture of coffee and alcohol.
4. Mix cheese and nutella, adding about half a cup of cold coffee.
5. Pour half of the cheese mixture on top of the biscuits.
6. Spread the rest of your biscuits forming another layer, soak again, pour out the rest of the cheese mixture on top.
7. Sprinkle with almond flakes. Generously!
8. Refrigerate for few hours. Overnight is a good idea, because you run no risk of staring at your fridge for half a day, salivating.

That's it!

That's how easy it is! Serve with a big splash of whipped cream and allow the taste to sweep you off your feet.

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Fellow cheesecake lover?

Here's some more cheesecake recipes for you to try. I bet those don't include mine, but you can settle for second best :)
125 Best Cheesecake RecipesThe Cheesecake Bible: Includes 200 Re...The 50 Best Cheesecakes in the World:...

Hungry for more recipes?

Onion biscuits - delicious, easy-to-make snack and a healthy alternative to shop bought nibbles
A quick and easy recipe for delicious rhubarb coffee cake - tried and frequently tested
A foolproof recipe for a quick, easy and delicious apple cake.
Updated: 07/30/2013, Tiggered
 
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Comments


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Tiggered on 02/11/2014

I think blanched and roughly chopped almonds would work just as well :)

Mira on 02/11/2014

I wish I could find almond flakes here. I'll have to ask around some more...

Tiggered on 07/31/2013

You're very welcome :)

kimbesa on 07/31/2013

I'll bet that's one good cheesecake...thanks for the recipe!

Tiggered on 07/31/2013

It is really good and practically foolproof :) Thanks for stopping by

Tiggered on 07/31/2013

That's what I like about it :)

katiem2 on 07/31/2013

Ewww sounds amazing and very doable.

MikeRobbers on 07/31/2013

Quite a straightforward and delicious recipe!

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