A deliciously decadent dessert - a cross between tiramisu and cheesecake. Layered with Amaretti biscuits, sweet mascarpone cheese, coffee liquer-soaked sponge fingers, creamy cheese mixture again and lastly chocolate-coffee liquer topping.
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60g unsalted butter
125g Amaretti or biscotti biscuits, crushed
250g light soft cheese
150ml crème fraîche or sour cream
1/2 teaspoon vanilla essence
90g caster sugar
1 tablespoon flour
1 egg yolk
1 tablespoon instant coffee granules
125ml boiling water
2 tablespoons Tia Maria or any coffee liqueur
7 savoiardi or sponge finger biscuits
For the topping
15g unsalted butter
150ml natural yoghurt
60g caster sugar
125g plain chocolate, broken up
1 tablespoon Tia Maria or any coffee liqueur
1 tablespoon good quality cocoa powder
Directions Prep:25min › Cook:2hr30min › Extra time:5min › Ready in:3hr
Preheat the oven at 200 degrees C. Grease and line an 18cm springform cake tin.
Melt the butter over low heat in a small saucepan. Remove from heat and stir in the crushed biscuits. Put biscuit mixture into the tin and press an even layer over the base of the tin. Chill in the refrigerator.
In a large bowl, beat the soft cheese, mascarpone, crème fraîche and vanilla. Then beat in the sugar, flour, eggs and egg yolk. Pour half of the mixture into the tin, on top of the biscuit layer.
Add coffee granules into the boiling water and mix until dissolved. Pour into a small flat bowl and add the liqueur. Carefully dip the sponge fingers one by one into the mixture and put them on a plate. Place them on top of the cheese mixture in the tin, and spoon the remaining cheese mixture over the sponge finger layer.
Bake in the preheated oven for 20 minutes. Then lower the heat to 140 degrees C and cook for 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Place on a wire rack to cool.
To make the topping:
Bring the butter, yoghurt and sugar to the boil in a small saucepan, then add the liqueur and chocolate, and stir over a low heat for 2 to 3 minutes. Remove from the heat and beat thoroughly. Leave to chill in the refrigerator. Once cool, pour mixture into a piping bag, and pipe onto the cooled cheesecake. Before serving, dust top with cocoa powder.