Tiramisu cheesecake
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Easy to transport and serve, this is a great dessert to take to a party. Tiramisu is a delicious dessert, and everyone loves cheesecake, so it’s a winner all round!
7 p+ J9 F, Q/ b9 i8 iTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。5.39.217.77:88984 x$ F W4 o/ r3 a
Prep 30 mins plus chilling and overnight setting
+ B, c9 n% p- a% Z/ aCook 10 mins
* B% A2 B: d1 H$ G* I1 `+ ~0 Q5.39.217.77:88985.39.217.77:8898: H8 q6 @( i6 H' [4 ?
FOR THE BASE
! T! y1 z: p- c! B' Stvb now,tvbnow,bttvb300g dark chocolate digestives2 F; _1 {9 T) O& x
80g butter, melted! l4 P7 Z; y+ r) M: w
FOR THE CHOCOLATE LAYER
! z, m y1 u1 I; ]( `0 [( N500g milk chocolate (get the
1 X. e K/ ]( d5 |! u. nbest quality you can find),
2 P" V1 t0 ~" q j( z, L公仔箱論壇finely chopped
) D+ d: m: q- @1 T% R2 ^4 D300ml double cream
0 ^0 Y# [# N; u6 j: e o公仔箱論壇100ml coffee liqueur公仔箱論壇6 C$ Y0 Z& K, _
FOR THE CHEESECAKE LAYERtvb now,tvbnow,bttvb$ K1 ]* y% j4 y, z- D
300g soft cheese
2 [1 Z, u" v$ ]公仔箱論壇200ml double creamTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。0 y2 H% q3 f2 l5 O1 G$ W
1 tsp vanilla extract
+ j( m. }9 w8 |: K0 i3 w1 orange, zestedTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。/ B+ R* N3 R4 n
50g icing sugar
' W% {- Q3 t1 K& C& q* `( K, J) Ftvb now,tvbnow,bttvbcocoa powder and crushed coffee
4 c3 ^% J' R& H5.39.217.77:8898beans, to serve
# c# C) A) y3 P" r) Q公仔箱論壇
' a1 r3 C8 `, I9 w8 t4 z* {, _tvb now,tvbnow,bttvb
) @' \) H/ `/ d, V5.39.217.77:88981 Line the base of a 23cm springform
& y+ B% I) Q( Ytvb now,tvbnow,bttvbcake tin with baking parchment. Put
$ g0 ~( R& O& \7 _* STVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。the biscuits in a food bag and crush公仔箱論壇! b' _& y2 J! m
as finely as possible using a rolling5.39.217.77:88983 O6 R/ _( g! x6 x7 I3 F* O1 e, C
pin (or blitz to crumbs in a foodTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。" O1 L/ g _6 u, P
processor). Mix with the butter, then
" y/ O3 U4 j- s/ S c" ctip into the tin, pressing it into a flatTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。! g# P. e! \* m6 v3 R1 \4 S
layer. Chill until firm.
2 K, J4 [* ? T* d0 F2 For the chocolate layer, tip the公仔箱論壇% d% K. E5 \. B: F9 x5 w7 V
chocolate, cream and coffee liqueur8 @7 O7 N) Q8 \! W/ r: p
into a heatproof bowl and melt over a
# \4 o L3 \1 ?) ?9 ~ rpan of simmering water. Once melted,TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。: |$ g. o/ L$ f" k4 x6 Q0 y; J
quickly stir together, then pour over
, O* [# B4 u: F5 N# |2 O4 t& zthe biscuit base. Chill for at leastTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。; u6 \% q3 |% ^* a/ g
3 hrs, or until set.
+ ]: ~9 e v( }+ oTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。3 When the chocolate layer is set,tvb now,tvbnow,bttvb. A' o8 k7 p/ e1 Z2 @1 C0 P/ @
prepare the cheesecake layer. Beat
) W. E7 Y3 \' S7 W' g2 g6 Y公仔箱論壇the soft cheese, cream, vanilla, orange
% _) ?- |1 l, L) e. w- H- P公仔箱論壇zest and sugar together, then spread
% |7 q( H; v7 s& J% f) Gtvb now,tvbnow,bttvbthe mix evenly over the chocolate
8 R8 S! W$ `/ f% f1 f3 M3 U公仔箱論壇layer and swirl. Chill for a couple of
, P5 f8 y$ ~' D$ Vtvb now,tvbnow,bttvbhours, or overnight. Can be made up to
/ X- }* { i. p! P+ OTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。two days in advance and kept, covered,
0 _0 K! K- l9 s: o7 wtvb now,tvbnow,bttvbin the fridge.
! w& ^7 m& h3 `2 d! ]0 {公仔箱論壇4 To serve, remove from the fridge,tvb now,tvbnow,bttvb6 |: ^ T' S3 U3 ]( X
sift over the cocoa powder and/ f8 l( @& C* D/ k1 T- t }7 ]
sprinkle with the coffee beans. RunTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。/ d/ r& s, c2 i0 R' R0 V) E1 C" R1 J
a knife around the edge of the cake
+ ~- k" H! ]# @1 W' h2 ~and release from the tin to serve. For
m6 Y5 w9 g; e; |tvb now,tvbnow,bttvba neater finish, blowtorch the outside5.39.217.77:88983 s. R+ V6 G( u( `6 H3 Z! w2 C O
of the tin to release the sides.
$ L- v$ s( p* M0 `8 j" ntvb now,tvbnow,bttvbPER SERVING 605 kcals, fat 45g,
' N2 Q& u: Q1 o+ _. g. B- B9 k公仔箱論壇saturates 28g, carbs 39g, sugars 31g,TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。 t2 p- I3 _5 }! q1 s4 y; z! [9 c
fibre 2g, protein 6g, salt 0.5g |