Tiramisu cheesecake

Preparation time
over 2 hours

Cooking time
no cooking required

Serves
Serves 6

Dietary
Vegetarian

 

KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)
KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)

£5.56
Average Rating:
025 reviews...

KitchenCraft Non-Stick Springform Cake Tins (Set of 3),  22 x 24 x 26 cm
KitchenCraft Non-Stick Springform Cake Tins (Set of 3), 22 x 24 x 26 cm

£5.04
Average Rating:
118 reviews...

Prochef Non-Stick Springform Cake Tins, Premium Quality for Soft Spongecakes, Cheesecakes & Fruitcakes - 2 Tin Set - 18cm/7inch & 20cm/8inch
Prochef Non-Stick Springform Cake Tins, Premium Quality for Soft Spongecakes, Cheesecakes & Fruitcakes - 2 Tin Set - 18cm/7inch & 20cm/8inch

£7.10
Average Rating:
75 reviews...

By Andi Oliver

Ingredients

For the base

  • 300g/10½oz chocolate sandwich biscuits, such as Oreos
  • 140g/5oz butter, melted

For the filling

  • 6 free-range egg yolks, beaten
  • 125g/4½oz caster sugar
  • 1 tsp vanilla extract
  • 150ml/5fl oz double cream
  • 150ml/5fl oz mascarpone
  • 30ml/1fl ozl espressso
  • 30ml/1fl oz coffee liqueur
  • 30ml/1fl oz spiced rum
  • 30ml/1fl oz warm water
  • 200g/7oz sponge fingers
  • 30g/1oz good-quality cocoa powder

For the chocolate truffles

  • 200ml/7fl oz double cream
  • pinch sea salt
  • 250g/9oz dark chocolate
  • 30ml/1fl oz spiced rum
  • 50g/1¾oz unsalted butter
  • cocoa powder, for dusting