Tiramisu Cheesecake

TIRA_P1050309 copyServes 8, prep time 40 mins, plus chilling time, cooking time 1 hour 40 mins

150g amaretti biscuits, crumbled
50g butter, melted
4 tbsp white grape juice
2 tbsp vanilla extract
2 tbsp red grape vinegar
100ml strong filter coffee cooled
200g sponge fingers
600g mascarpone
200ml sour cream
4 tbsp cornflour or cornstarch
150g caster sugar
4 large eggs, beaten
Chocolate curls, to serve
Cocoa powder, for dusting

TIRA_P1050303 copyMETHOD
Preheat the oven to 180°C. Grease and line a 23cm springform cake tin. Mix amaretti crumbs with butter, then press the mixture into the base of the tin. Bake for 10 minutes, then remove from the oven and reduce the temperature to 130°C. Stir half the grape juice, ½ tbsp vanilla extract and half the red grape vinegar into the coffee. Dip sponge fingers in the mixture, then arrange them on top of the biscuit base. Beat together mascarpone, sour cream, cornflour, sugar, and the rest of the grape juice, vanilla extract and vinegar until smooth. Gradually beat in eggs until well combined. Pour the mixture over the sponge fingers in the tin and bake for 1 hour 30 minutes or until the cheesecake is set on the outside, but still wobbly at the centre. Run a thin knife around the edge of the tin to loosen it, then leave it to cool to room temperature before chilling for four hours. To serve, top with chocolate curls and dust with cocoa powder.

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