Espresso baked cheesecake with mascarpone cream and ladyfingers — this deliciousness is my take on the classic Italian dessert tiramisu. OOOM nom nom nom nom…
Serves: 20 people
Time: Around 3 hours
ESPRESSO BAKED CHEESECAKE (Recipe pinched from Taste)
250g Granita biscuits
170g butter, melted
500g cream cheese
3/4 cup (175g) caster sugar
2 tablespoons Kahlua (coffee liqueur)
300g sour cream
Coffee and chicory essence
300ml double cream
Preheat oven to 160°C. Process 250g Granita biscuits in a food processor until fine crumbs form. Add 170g butter, melted and process until combined. Press the crumbs 2/3 of the way up the sides and over the base of a 22cm springform pan. Pop into the fridge until required.
Use an electric beater to beat 500g cream cheese and 3/4 cup (175g) caster sugar until smooth. Beat in 3 eggs and 2 tablespoons Kahlua (coffee liqueur). Beat in 300g sour cream. Pour into biscuit crust and bake for 1 hour. Turn off the oven and leave the door ajar for 1 hour, to cool slightly. Put into the fridge overnight to chill.
MASCARPONE CREAM (recipe pinched from Food)
1 cup whipping cream
1 cup mascarpone cheese
1 teaspoon vanilla bean paste
6 tablespoons sugar
Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill.
PUTTING IT ALL TOGETHER
1 tablespoon cocoa
10 sponge fingers (for decoration)
Ribbon (for decoration
Cut sponge fingers in half and place around the edge of the cheesecake. Pipe dollops of the mascarpone cream onto the cake and use a sifter dust top with cocoa. Tie ribbon around. Stand back and admire your handiwork.