Tiramisu Cheesecake - The Scran Line ─ The Scran Line

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This spiked tiramisu cheesecake is the ultimate no-bake no-fuss recipe to help satisfy your coffee cravings.

No-Bake Tiramisu Cheesecake
Serves 12

Coffee Shot
2 tbsp instant coffee powder
1 cup boiling water

Crust
300g Oreos, crushed
150g unsalted butter, melted
2 tbsp coffee shots

Cheesecake
1 tbsp gelatin
3 tbsp water, cold
500g (2 cups) cream cheese
250ml (1 cup) thickened/whipping cream
1 tbsp vanilla extract
500g (3 cups) white chocolate, melted
1 coffee shot

Coffee milk
½ cup coffee
1 cup milk
½ cup powdered sugar

Whipped Cream
375ml (1 ½ cups) thickened/whipping cream
½ cup sweetened condensed milk
1 tsp vanilla extract
3 tbsp mascarpone

Decorations
1 cup chocolate sauce
1 tbsp cocoa powder

Coffee shot
Let's begin with the coffee shot. Combine the instant coffee and boiling water into a small mixing bowl using a whisk until coffee is dissolved. Set aside to cool.

Crust
Add the Oreos to a food processor and pulse until fine crumbs form. Then add the melted butter and blitz to coat crumbs. Pour the crumbs out into a 9-inch springform pan and use the back of a spoon to press firmly into bottom of the pan.

Coffee milk
Add all ingredients to a large microwave safe bowl. Mix until well combined.

Cheesecake
Begin by adding the gelatin and water into a small mixing bowl. Use a fork to mix the two together until well combined. Allow to sit for 5 minutes to set. Microwave for 30 seconds right before you add it to the cheesecake mixture.

Add the cream cheese, cream and vanilla extract to the bowl of a food processor. Mix on low to begin with then slowly turn to high until ingredients are smooth. I find using a food processor for the cheesecake mixture helps get a super smooth result. Alternatively, you can use an electric hand mixer.

Scrape the bowl down and add the melted white chocolate, coffee and melted gelatin. Mix until well combined.

Pour half of the mixture out into the springform pan. Use a spatula to flatten.

Dunk the sponge finger biscuits in the coffee milk just one, allow any excess milk to drip off before placing on top of the cheesecake. Cover it in soaked sponge finger biscuits before pouring the remaining cheesecake mixture on top. Smoothen out with a spatula before chilling in the fridge for 2 hours.

Once chilled, carefully take out of the springform pan. If you find it's stuck, carefully run a warm sharp knife around the inside of the cheesecake before undoing the clip on the pan.

Drizzle with chocolate sauce and place in the fridge to chill.

Whipped cream
To prepare the whipped cream, place the cream, sweetened condensed milk and vanilla into a large mixing bowl. Use an electric hand mixer to whip to soft peaks. Add the mascarpone and whip to stiff peaks.

Fit the end of a piping bag with a large round tip and pipe bulbs of cream on top of the chilled cheesecake. Finish off with a dusting of cocoa powder before slicing up to serve.

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources...
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articl...

About The Scran Line
Oh hey there! My name is Nick. I'm a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.