Tiramisu Cheesecake

Instructions

• 1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
• 2. Process flour, almond powder, sugar and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 3. Spread the crumbs onto the baking sheet and bake for about 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
• 4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
• 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
• 6. In a small pan, add the milk and heat it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
• 7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
• 8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
• 9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
• 10. Sprinkle the topping cookies onto the cake and let stand for at least 6 hours or overnight in the fridge.
• Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.