This Holiday Tiramisu Cheesecake is simple and easy to make. It tastes creamy and smooth with a nice Coffee and Rum taste along with a bit of crunchiness.
Put the Digestive Biscuits in a plastic bag and use a roller to crush them finely into crumbs. (Or you can use a food processor.)
Transfer the crumbs to a mixing bowl. Add the Cocoa Powder. Mix well. Then add the melted Butter and mix well again.
Transfer the mixture into a 7-inch (18 cm) Springform pan. Use a spoon or a soft spatula to smooth out the crust. Refrigerate for about 20 minutes.
Prepare the Coffee Syrup
In a large bowl, mix together Instant Coffee, Sugar, Hot Water and Aroma Rum (or real Rum).
Set aside to cool down.
Prepare the Filling
In a mixing bowl, add the cold Heavy Cream and Granulated Sugar. Use a stand mixer to mix the Heavy Cream until it turns soft peak.
Add the Mascarpone Cheese, Cream Cheese and Vanilla Paste. Mix to combine well.
Assemble the Cake
Add half of the filling on top of the crust. Use a spatula to smooth out the layer.
Dip the Lady Finger one at a time into the Coffee Syrup on both sides for a few seconds and add it on top of the filling. It will need 6-7 Lady Fingers.
Dust with some Cocoa Powder and some Grated Dark Chocolate.
Add the rest of the filling. Smooth out the layer again. Cover and refrigerate for at least 8 hours to set or better overnight (around 12 hours).
The next day, dust the cake with some extra Cocoa Powder and Grated Dark Chocolate. Ready to enjoy!
Notes
The longer the Tiramisu Cheesecake sets in the fridge, the more you can taste that amazing Rum and Coffee flavor.
It is important to use cold Heavy Cream when making the filling.