Tiramisu Cheesecake
No-bake, eggless.
This is a very easy cheesecake, unlike the one where ladyfinger biscuits are present in-between the cheesecake. Nothing wrong with that but it feels like too much of work to me.
RECIPE
Prep-time: 20-25 mins
Chill time: 1-2 hrs
INGREDIENTS (see pic)
The ingredients are for different batch sizes: small-medium-large. You choose whichever size cheesecake you want to make and use the measurements accordingly!
I made a 6-inch cheesecake here
INSTRUCTIONS
🤎 For the biscuit base -
Line the cheesecake pan with a parchment paper and set aside.
Crush all the ingredients of the biscuits base (digestive biscuits, instant coffee, melted butter) to fine crumbs.
Transfer this into the cheesecake pan and tap it down to form a nice biscuit base and let it chill while you make the cheesecake filling.
🤎 For the cheesecake filling -
In a bowl, whip cold heavy cream until soft peaks form.
Soft peaks is when at a point during whipping, you stop and remove your whisk from the cream - you can see the peaks form, the peaks even hold their shape but they are not stiff and pointy, instead there is slight curve. This is called soft peaks.
Also, it's important that you use cold cream or else it'll take up lot of time and prolly won't even hold shape really well. (Tip: if your cream is not cold, pop it into the freezer for 5 mins and then whip it!)
Let the whipped cream chill while you do the rest of the work.
In another bowl, add the rest of the ingredients (mascarpone, cream cheese, powdered sugar, vanilla, instant coffee) and whisk until soft and well combined.
Now add the whipped heavy cream to this and fold GENTLY. Don't overmix it, it will deflate.
Once combined, transfer this onto the biscuit base,
level the cheesecake at the top so it looks pretty good and let it chill.
This is a thing I like to do, so that it looks really pretty and presentable.
Chiling: if you have time I recommend chilling overnight. If not, freeze it for 1 hr - not more than that, then let it set in the fridge for 30 mins and you are good to go!
Once it sets, remove from the pan, dust some cocoa powder, chill and enjoy!
Don't even think about dusting the cocoa powder before chilling the cheesecake.
If you dust cocoa powder before the cheese filling is set, the cocoa powder will end up getting mixed with it and it becomes weird and clumpy.
Tip - I quickly heat up the sides of the cheesecake pan using hot air from a hair dryer on a high setting, this way the pan is removed easily without getting stuck.
How to store
Store it in the fridge by wrapping it with foil or plastic wrap to prevent it from drying and absorbing the food odors from the fridge.
An air-tight container also works!
When stored right, they can be edible for upto 1 week
See you in the next batch ;)