Tiramisu cheesecake is the delicious Italian coffee-flavored dessert turned into an equally delicious cheesecake. Indulgent, heavenly, and made with lower calorie ingredients too!
Here, the delicious Italian coffee-flavored dessert is made into an equally delicious cheesecake. Still indulgent and heavenly tasting, but with a reduced calorific content.
200 g reduced fat digestive biscuits or graham crackers
75 g butter melted
125 ml hot water
6 tbsp espresso
3 tbsp granulated sugar
18-20 tiramisu sponge fingers
400 g reduced fat soft cream cheese
125 g soft light brown sugar
2 tbsp vanilla extract
300 ml reduced fat double cream
125 g lighter mascarpone
10 g dark chocolate finely grated
Crush the biscuits to crumbs in a food processor, or in a bag with a rolling pin. Mix the biscuit crumbs with the melted butter and then press these into the bottom of a 9 inch greased springform pan.
Refrigerate the cheesecake base for at least 2 hours.
Pre-heat oven to 170C Fan.
Combine the hot water with 3 tablespoons of espresso and 2 tablespoons of the granulated sugar in a saucepan.
Bring this coffee mixture to the boil and then turn down to simmer for about 4 minutes, stirring to remove any lumps, then allow to cool.
Once cooled, dip the sponge fingers into the coffee mixture one by one and arrange them to cover the cheesecake base. Moisten the sponge fingers here though, don’t soak them.
In a large mixing bowl place the reduced fat cream cheese, eggs, soft brown sugar, remaining expresso, 1 tablespoon vanilla extract, and 120ml reduced fat double cream. Mix everything together well, preferably with a mixer, until smooth.
Pour this mixture over the biscuit base and sponge fingers, then bake on a shelf in the center of the oven for 40 – 45 minutes until the top feels set and dry. Don’t worry if the sponge fingers float to the top, just don’t let them burn.
Allow to cool on a wire rack for 2 hours, then cover the pan with clingfilm and chill for at least 3 to 4 hours in the fridge or overnight.
In a mixing bowl place, the 180ml reduced fat double cream and remaining granulated sugar and vanilla extract and mix everything together well, preferably again with a mixer until stiff peaks form. Then gently fold in the lighter mascarpone with a rubber spatula.
Spoon the tiramisu on top of the cheesecake and smooth the top. Place back in the fridge for a further 3 – 4 hours.
Before serving sprinkle the grated dark chocolate over the top. Serve chilled.
The cheesecake is best made over a couple of days allowing plenty of time for the recipe to set in the fridge. You can freeze the cheesecake.