Wafer Tiramisu Cheesecake
A creamy cheesecake layered with coffee-soaked wafers and mascarpone, topped with cocoa and a hint of espresso for a delightful twist.
- 200g/7oz Digestive biscuits (Crushed)
- 100g/3.5oz Butter (Melted)
- 1 TBSP Instant Coffee
- ½ Cup Warm Water
- 300g/10.6oz Philadelphia cream cheese (room temperature)
- 300g/10.6oz Mascarpone (room temperature)
- 150g/5.3oz Icing Sugar
- 1 Tsp Vanilla Essence
- ¾ Cup (190ml) Elmlea Double Cream ((heavy cream) whipped)
- 1 TBSP Gelatin Powder
- Small dark chocolate wafers
- 250ml Fresh Cream (Whipped for top piping)
- Dark chocolate chips
Line the base and side of a 23cm/9inch springform pan.
Add melted butter to crushed biscuits.
Press down onto base of pan and place on freezer for 30 minutes.
Mix warm water with coffee in a small bowl (you will be adding the gelatin powder to this bowl later on).
In a large bowl beat the cream cheese and mascarpone until smooth.
Then add the vanilla and sift in icing sugar. Mix well to combine and set aside.
In another bowl whisk the elmlea cream till soft peaks. Fold into the cream cheese mixture and set aside.
Sprinkle the powdered gelatin over the coffee. Leave to absorb then microwave a few seconds until the gelatin is dissolved.
Take 2 table spoons of the cream mixture and add it to the gelatin. Mix well. Then add it to the cheesecake mixture and whisk just until well combined.
Pour on top of set biscuits, spread evenly and refrigerate for 12 hours or overnight.
Once set, remove from pan. Place the wafers all around and pipe the fresh cream on top. Decorate with dark chocolate chips and extra wafers.