Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Tiramisu Cheesecake
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
6

Share this Recipe

Lancewood Tiramisu Cheesecake

Ingredients

460 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
145 g castor sugar
10 ml vanilla essence
500 g LANCEWOOD® Mascarpone , at room temperature
250 ml cream
15 ml gelatine
30 ml cold water
16 Boudoir biscuits , cut in half
125 ml strong coffee  mixed with 80 ml coffee liqueur

 

To finish:

30 ml cocoa powder

Method

Place sheet of cling film over base of a 20 cm spring form pan. Position ring and fasten clamp of spring form pan. Spray pan with non-stick spray.

Beat cream cheese, castor sugar and vanilla essence until smooth.

Add mascarpone and cream and beat until smooth. Set aside.

Sprinkle gelatine over water. Leave to stand for 5 minutes. Microwave for 10 seconds.

Remove and stir. Repeat 2 more times. Do not boil gelatine. Cool slightly.

While beating, add gelatine slowly into mascarpone mixture.

Spoon half the mixture into prepared pan. Tap to even out and release air bubbles.

Dip biscuits in coffee mixture and arrange on top of mascarpone mixture to create a new layer.

Brush biscuits with more of the coffee mixture. Spoon remaining mascarpone mixture on top.

Tap to even out and release air bubbles.

Cover and refrigerate for at least 3 hours.

Place serving plate over pan. Turn over and release clamp to remove pan. Pull off cling film.

To finish:
Dust with cocoa powder.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}