WAFER TIRAMISU CHEESECAKE

Ingredients:

BASE

200g/7oz Digestive Biscuits, crushed

100g/3.5oz Butter, melted

COFFEE:

1 Tbls Instant Coffee

1/2 Cup warm water

CHEESECAKE:

300g/10.5oz Philadelphia Cream Cheese, room temperature

300g/10.5oz Mascarpone, room temperature

150g/5.3oz Icing Sugar

1 Teaspoon Vanilla Essence

3/4 Cup (190ml) Elmlea Double Cream (HeavyCream), whipped

1 Tbls Gelatin Powder

TOPPING/DECORATION:

Small Dark Chocolate Wafers

250ml Fresh Cream (Whipping Cream), whipped for top piping

Dark Chocolate Chips

Method:

Line the base and side of a 23cm springform pan.

BASE –

Add melted butter to crushed biscuits.

Press down onto base of pan and place in the freezer for 30 minutes.

COFFEE –

Mix warm water with coffee in a small bowl ( you will be adding the gelatin powder to this bowl later on).

CHEESECAKE –

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 tbls 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 filling evenly and refrigerate for 12 hours or overnight.