Tiramisu Cheesecake... exceptionally delicious — give it a try

20 digestive biscuits

50 g ground dates

4 tbsp strawberry jam

1/4 cup ground walnuts

3 cups very cold heavy cream

1/2 cup powdered (confectioners') sugar

1 tbsp vegetarian gelatin

2 tbsp water

1 tbsp sugar

vanilla

1 tsp lemon zest

3 tbsp instant whipped cream powder (Chantilly powder)

400 g cream cheese, preferably mascarpone

Ladyfinger biscuits (Savoiardi) for tiramisu

3 tbsp instant coffee (Nescafé) or instant coffee granules, dissolved in 1 cup warm water

Crush the digestive biscuits with the walnuts, dates and jam, then press the mixture evenly into the base of the cheesecake pan.
Place the pan in the refrigerator.
Whip the very cold cream with the powdered sugar and Chantilly powder until it thickens. Reserve a small portion of the whipped cream and refrigerate it for decoration.
Dissolve the powdered gelatin in the water and a little of the dissolved coffee, then add this to the remaining whipped cream. Add 4 tbsp of the dissolved coffee after it has cooled, continue whipping, then add the cream cheese and beat until the mixture is smooth and combined.
Pour part of the cream mixture over the biscuit-and-date base and spread it evenly.
Dip the ladyfingers in the remaining dissolved coffee and arrange them over the cream. Then add another layer of cream, another layer of ladyfingers, and finish with a final layer of cream.
Cover the pan and refrigerate for at least 4 hours.
When serving, unmold the cheesecake, decorate with the reserved whipped cream and dust with cocoa powder. Serve chilled.

This tiramisu cheesecake recipe and method come from a cook and friend of the Shou Tabkhin Al-Youm site:

Click Salam's name to visit her profile on our site

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Tiramisu Cheesecake

Prep checklist