Catherine’s Tiramisus Cheesecake

Ballyknocken letter B

A decadent alternative to Christmas pudding…Keep the calm in the kitchen with Tiramisu Cheescake!

Tiramisu Cheesecake
“This Italian dessert is ideal for special occasions, even Christmas! It’s always a crowd pleaser in my home”



Serves 8 to 10

Preparation Time: 40 minutes plus time for the cheesecake to set in fridge

Cooking Time: About 1 hour (base and filling)

For the base

250g digestive biscuits, crushed

120g butter

2 tbsp cocoa powder


For the filling

200g soft cream cheese

250g mascarpone

150g double cream

120g golden caster sugar

3 eggs

3 tbsp plain flour

2 espresso shots

2 tbsp Marsala

½ orange, zest only

Cocoa powder, for dusting

150g whipped cream, to decorate

60g dark chocolate, melted, to decorate

 Preheat the Whirlpool 6th Sense Oven to 180°C/fan 160°C/gas 4. To prepare the tin, brush a 23cm loose base springform tin with melted butter.  

To prepare the base, place the biscuits in a food processor and crush. Transfer the biscuit crumbs to a bowl, add the cocoa powder. Melt the butter in the microwave and then pour over most of the melted butter over the crumbs and mix thoroughly until the crumbs are completely coated. Spread them into the prepared tin, pressing 2/3rd of the way up the sides and into the base to create an even layer. Bake for 10 minutes and then leave to cool keeping the tin on a baking tray to prevent leaking.

While the cheesecake base is cooling, place a sheet of parchment paper on a surface, melt the chocolate in the Whirlpool microwave and spoon the melted chocolate into a small piping bag and make “squiggles” on the parchment, leave to set completely – this will take at least an hour and a half.

Turn the oven temperature down to 140°C/fan 120°C/gas 2.

To make the filling, whisk the cream cheese, mascarpone, double cream, sugar, eggs, flour and espresso and Marsala together.

Sprinkle the orange zest over the biscuit base and pour the filling into the base.

Transfer to the oven and bake for about 50 minutes, switch the oven off and leave for an hour with the door ajar before taking it out. Then leave to cool completely before serving.

To serve, run a palette knife around the cheesecake, unmould the tin, transfer the cheesecake to a cake stand. Dust the top with cocoa powder.  Spoon the whipped cream in a piping bag with a nozzle and pipe rosettes around the cheesecake. Arrange orange wedges around the edge of the cheesecake.  Lift the chocolate “squiggles” off the parchment and pile them in the centre of the cheesecake.   


To decorate with oranges, make up a syrup by combining 120ml water and 80g sugar in a saucepan on the 6th Sense Touch Control Induction Hob and simmer for about 4 to 5 minutes until a thick syrup forms. Leave to cool slightly. Place orange slices on a cooling rack with parchment paper under to catch the drips and spoon over the syrup. Leave to set. 





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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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