Hazelnut tiramisu cheesecake - delicious. magazine
A hazelnut and choc biscuit base, creamy cheesecake and boozy coffee syrup: there's lots to love about our easy tiramisu cheesecake recipe.
Ingredients
- 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 https://www.campcoffeeclub.co.uk/?utm_source=website&utm_medium=coffeerecipe&utm_id=delicious#/Camp Chicory & Coffee Essence
- 20g salted butter, melted
- For the coffee syrup
- 2 tbsp https://www.campcoffeeclub.co.uk/?utm_source=website&utm_medium=coffeerecipe&utm_id=delicious#/Camp Chicory & Coffee Essence
- 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
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