Tiramisu cheesecake with dalgona cream

Base

1. Crush the biscuits, add the cocoa and coffee and mix with the melted butter

Cheesecake

1. Separate the whites from the yolks. Keep the whites in the fridge and beat the yolks well.
2. Melt the mascarpone with the milk in the microwave and, once melted, add the butter and melt it in the microwave too; it doesn’t need to melt completely, as it will finish melting with the heat as you stir.
3. Add the mascarpone mixture to the yolks with the cocoa and coffee, then add the sifted flour and cornflour.
4. Whisk the whites, adding the sugar in 3 additions. Mix a few spoonfuls well into the yolk mixture and fold in the rest gently. Pour into a 17 cm tin.
5. Bake for 20 min at 160° and 40 min at 140° in a tray of hot water.

Dalgona cream

1. Whip the cream
2. Whisk the coffee with the water and sugar to make dalgona coffee.
3. Mix the cream with the dalgona coffee.
4. Cover the cheesecake once it’s completely cold (I made the cheesecake the afternoon before and the cream in the morning)
5. Decorate with dalgona coffee and a dusting of cocoa

You can add a few drops of liqueur

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 120 g	100 g	% IR*	Share
Energy	405 kcal	338 kcal	20 %
Fat	29 g	24 g	41 %
of which saturates	18 g	15 g	90 %
Carbohydrate	32 g	27 g	12 %
of which sugars	24 g	20 g	27 %
Fibre	0.5 g	0.4 g	—
Protein	4.6 g	3.8 g	9 %
Salt	0.2 g	0.1 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos