Hazelnut tiramisu cheesecake
- August 2021
- Serves 10-12
- Hands-on time 15 min, plus chilling
A hazelnut and dark chocolate biscuit base, creamy cheesecake and boozy coffee syrup: there’s lots to love about our easy tiramisu cheesecake recipe.
Looking for the traditional dessert? Our classic tiramisu recipe is the one for you.
- 64.6g (36.1g saturated)
- 36.4g (28.2g sugars)
- 500g mascarpone
- 340g full-fat cream cheese – we used Philadelphia
- 50g icing sugar, sifted
- 4 tbsp hazelnut liqueur, such as Frangelico (see tip)
- 1 tbsp vanilla bean paste or 2 tsp vanilla extract
- 100g white chocolate, plus extra grated chocolate to serve
- 500ml double cream
- 50g toasted hazelnuts, roughly chopped, to serve
For the crumb base
- 1 pack (260-300g) dark chocolate digestives
- 100g toasted hazelnuts
- 2 tsp instant espresso coffee powder
- 20g salted butter, melted
For the coffee syrup
- 2 tbsp instant espresso coffee powder
- 100g caster sugar
- 1-2 tbsp hazelnut liqueur or coffee liqueur (optional)
You’ll also need
- Glass or ceramic dish (roughly 20cm x 30cm)
Useful to have
- Mini food processor
- Electric hand mixer
- For the coffee syrup, combine the coffee, sugar and 200ml water in a small pan over a medium heat, stirring until the sugar and coffee have dissolved.m Bring to the boil, then simmer for 10 minutes until thickened and syrupy. Set aside to cool, then stir in the liqueur, if using, and chill (see Make Ahead).
- For the crumb base, put the biscuits, hazelnuts and coffee powder in a large food bag and bash with a rolling pin (or pulse to fine crumbs in a mini food processor). Stir in the melted butter or add to the processor and whizz again to combine. Tip the mix into the serving dish and press into an even layer. Chill.
- For the cheesecake layer, beat the mascarpone, cream cheese and icing sugar in a large mixing bowl until smooth. Add the liqueur and vanilla and beat to combine. Dollop the cheesecake mix onto the base and smooth into an even layer. Chill.
- Gently melt the white chocolate in a heatproof bowl set over a pot of barely simmering water (don’t let the base touch the water). While the chocolate melts, whip the cream to soft peaks (the tips flop over when you take out the beaters/whisk). Mix 2 tbsp of the whipped cream into the melted chocolate, then fold the chocolate mixture into the rest of the cream, whipping the cream a little more if needed so it just holds its shape. Pile the cream on top of the cheesecake, creating soft waves. Cover and chill until ready to serve.
- To serve, decorate the top with grated white chocolate and chopped hazelnuts. Drizzle over the coffee syrup and scoop into bowls to serve with extra syrup on the side.
Next time: If you prefer, make the cheesecake in glasses for individual servings, or use screw-top glass jars for a portable pud. Store the coffee syrup separately until ready to serve and keep it all chilled.
Easy swaps: Replace the hazelnut liqueur with a coffee liqueur (such as Kahlúa or Tia Maria) or leave out the alcohol and use hazelnut or coffee extract. For a zesty alternative, mix in 1-2 tsp finely grated orange zest instead.
Make the coffee syrup up to 2 days ahead. Store in the fridge until ready to serve. Most of the cheesecake can be assembled up to 1 day ahead – add the syrup and toppings just before serving.
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