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Tiramisu Cheesecake
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Easy Individual Tiramisu Cheesecakes

Ingredients

10 ml gelatine
15 ml cold water
230 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
70 g castor sugar
10 ml vanilla essence
250 g LANCEWOOD® Mascarpone , at room temperature
125 ml cream
6 Boudoir biscuits , cut in half
60 ml strong coffee  mixed with 40 ml coffee liqueur

 

To finish:

15 ml cocoa powder

Method

Add the gelatine to a small ramekin. Add the water and stir until soft. Using a seperate bowl, add boiling water and place the gelatine ramekin inside. Stir until it becomes liquid and set aside.

Add the cream cheese to a mixing bowl and beat until soft.

Add the castor sugar, vanilla essence, mascarpone and cream and beat together. 

While beating, add the gelatine slowly into the mixture and set aside.

Soak biscuits in coffee mixture.

To assemble:
Add 30 ml cheesecake mixture each to the bottom of two serving glasses.

Layer with 2 soaked biscuits per glass.

Repeat another 2 layers and finish with the cheesecake mixture.

Refrigerate for 3 hours.

To finish:
Dust with cocoa powder.

A decadent dessert in a small serving to be enjoyed by mom anytime.

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