Tiramisu Cheesecake

Tiramisu Cheesecake

This is a gingernut base with a chocolate/coffee centre. Topped with swirls of mascarpone and Greek yoghurt, it's also gorgeously decorated.



For the base -

  • 75g (3oz) butter
  • 150g (6oz) gingernut biscuits, crushed
  • 50g (2oz) pecans, finely chopped

For the filling -

  • 150g (6oz) dark chocolate - I used 70% cocoa solids
  • 150ml (¼ pint) double cream
  • 200g (8oz) mascarpone cheese
  • 1 tbsp cold, strong black coffee - I used 2 heaped teaspoons instant coffee added to slightly more than a tablespoon of boiling water
  • 50g (2oz) caster sugar

To decorate -

  • 25g (1oz) dark chocolate - I used 70% cocoa solids
  • 200g (8oz) mascarpone cheese
  • 100g (4oz) thick greek yoghurt
  • 25g (1oz) pecans, roughly chopped
  • cocoa powder, for dusting

a lightly greased, 18cm (7 inch) fluted, loose bottomed flan tin


  1. Melt the butter in the microwave and stir in the crushed biscuits and the pecans. Press into the base of the flan tin. Chill until firm.
  2. To make the filling, melt the chocolate in the microwave. Allow it to cool slightly.
  3. Whip the cream until it forms peaks.
  4. Now beat the mascarpone in a bowl with the coffee, sugar and melted chocolate. Gently fold the cream into the mixture. Pour this mixture into the tin, levelling the top and chill until firm.
  5. When you are ready to decorate the cheescake, melt the rest of the chocolate in the microwave and allow to cool a little.
  6. Now remove the cheesecake from the tin. An easy way to do this is to stand the cheesecake on a tin of beans (or similar) and gently pull the sides down. Unless you are supremely confident, I would leave the cheesecake on the base of the tin. Transfer the cheesecake to a serving plate.
  7. Mix together the mascarpone and greek yoghurt and swirl over the top of the cheesecake. Sprinkle over the chopped pecans, drizzle with the melted chocolate and finally dust with a little cocoa powder.

Keywords: celebration, entertaining, indulgent, no bake