Today is the first of March and I’ve decided to share a recipe that would be great for Mother’s Day, Tiramisu Cheesecake. Like with the cheesecake I made last time, matcha cheesecake, I’ve used individual moulds to make them. Another similar thing is that I’ve used a mix of whipped cream and light mascarpone, I think this is the perfect combination. The texture is smooth, velvety.
I like so much doing these individual cakes, they look great. I loved this tiramisu cheesecake, as it incorporates two desserts I love. Also the cheesecake is flavoured with coffee, that is perfection for me.

To create the tiramisu-like base I’ve used Oaty biscuits. I had a pack of McVitie’s Hobnobs that worked great in this recipe. Obviously, any kind of oaty biscuits can be used. The oaty biscuit base has a lovely texture, similar to the tiramisu base, but it still keeps its shape.

For decorating the cheesecake I wasn’t sure if I should use cocoa nibs or cocoa powder. The only option was to try both and see which one I prefer. The cocoa nibs adds a bit of texture, while the cocoa powder makes the cheesecake a bit bitter. My favourite was with cocoa powder, but I would gladly eat it with cocoa nibs on top again.

Ingredients for 4 Tiramisu Cheesecake:

– 90g Oaty Biscuits (6 pieces)
– 20g butter
– 300ml whipping cream
– 150g light mascarpone
– 2 spoons of instant coffee
– 45g icing sugar (for mascarpone)
– 30g icing sugar (for cream)
– cocoa nibs and/or cocoa powder
– oil for brushing the rings

Melt the butter using a microwave or in a small saucepan over medium heat. Meanwhile, brush oil on the presentation rings, so the cheesecakes will slip out beautifully. Wrap cling film on the bottom of the rings.

Crush the biscuits using your hands. With only a few biscuits is easy to do it by hand. Pour the butter on top of the biscuits and mix. When the butter is incorporated, put the biscuits in the rings and press them with a teaspoon. If you have the special press for them, use that. If not, a teaspoon is enough.

Put them in the fridge while you make the cheesecream. In a bowl, whip the whipping cream with the icing sugar and the instant coffee. In another bowl, mix the light mascarpone with the sugar until incorporated. Fold in the coffee whipped cream into the mascarpone cream. Make sure all the ingredients are incorporated. Now, scoop the mixture into the rings. Level it with a knife.

The tiramisu cheesecake should be ready to serve in a few hours. If possible, leave the cheesecake to chill overnight.

Sprinkle the cocoa nibs on top.

If you want to decorate with cocoa powder, make sure you are powdering the cocoa just before serving.