Cheesecake with Brownie Base topped with Tiramisu

Ingredients:

Brownie

  • 82g 70% chocolate
  • 70g butter
  • 105g sugar
  • 2 eggs
  • 1 pinch of salt
  • 50g plain flour

Finger Biscuits

  • 2 eggs
  • 60g caster sugar
  • 60g cake flour
  • Icing sugar

Cheesecake

  • 400g cream cheese
  • 100g caster sugar
  • 60g Greek yogurt
  • 60g milk
  • 10g gelatin powder
  • 340g double cream
  • 1.5tsp vanilla extract

Tiramisu

  • 60g coffee
  • 8g maple syrup/caramel
  • 250g mascarpone cheese
  • 25g sweet condensed milk
  • 1tsp vanilla extract
  • 200ml double cream
  • 20g sugar

Equipment:

  • 20cm cake pan
  • Electric mixer
  • Sieve
  • Piping nozzle
  • Piping bag
  • Mixing bowls
  • Spatula

Prep time:

2.5hr

Cooking time:

30mins

Refrigerating time:

5hrs + 3hrs

Steps:

Brownie

  1. Preheat oven to 170°C.
  2. Boil water with a saucepan and sit a bowl on top so that it sits on the rim of the pan. Place 82g of chocolate and 70g of butter into the bowl, turn on low heat and stir occasionally to melt and mix the content of the bowl.
  3. Remove the bowl from heat source and add 105g of sugar, 2 eggs, a pinch of salt and 50g of sieved plain flour. Mix well.
  4. Transfer the mixture into a cake pan lined with baking paper, bake at 170°C for around 30 minutes. The brownie batter should take up no more than 1/4 of the cake pan.

Finger Biscuits

  1. Preheat oven to 170°C.
  2. Separate 2 eggs into egg yolk and egg white
  3. Whisk 2 egg white with an electric mixer whilst adding 60g of sugar gradually until you get a firm peak.
  4. Add 2 egg yolks and mix with a spatula.
  5. Sieve in 60g of cake flour, mix well.
  6. Fill a piping bag with the batter and pipe it into oblong shape as shown in the picture, sprinkle powdered sugar on top.
  7. Bake at 170°C for 7-9 minutes.

Cheesecake

  1. Mix 400g of cream cheese with 100g of sugar using a spatula.
  2. Add 60g of Greek yogurt, mix well.
  3. Mix 60g of milk and 10g of gelatin in a separate bowl, melt it using a hot water bath and add to the batter.
  4. Whisk 340g of double cream with an electric mixer until you get a firm peak.
  5. Mix the batter into the double cream, add 1.5tsp of vanilla extract and mix well.
  6. Remove the top crispy layer of the brownie and pour the cheesecake mixture onto the brownie base. Refrigerate for at least 5 hours.

Tiramisu

  1. Add 8g of maple syrup/caramel to 60g of coffee, mix well and let it cool.
  2. Mix 250g of mascarpone cheese, 25g of sweet condensed milk and 1 tsp of vanilla extract in a separate mixing bowl.
  3. Whisk 200ml of double cream and 20g of sugar in another bowl until you get a firm peak.
  4. Mix the cream into the mixture.
  5. Dip the finger biscuits into coffee syrup, place about half of the finger biscuits onto the cheesecake.
  6. Spread half of the mixture onto the layer of finger biscuits.
  7. Repeat Step 5-6.
  8. Flatten the surface and refrigerate for at least 3 hours.

Chocolate Cream

  1. Add 4tbsp of cocoa powder and 50g of caster sugar into 500g of double cream, whisk the mixture with an electric mixer until you get a firm peak.

Decorating the Cake

  1. Sprinkle cocoa powder on top of the cake.
  2. Spread the chocolate cream onto the side of the cake.
  3. Grate about 30g of chocolate and pat it onto the side of the cake. The chocolate crumb could take up the side of the cake or just the bottom of it.
Tips
  • Brownie base and the finger biscuits can be baked at the same time, just make sure that the timing is right (you could prepare the brownie batter first and put it into the oven, then prepare the finger biscuits batter and put the tray of finger biscuits into the oven when after 20mins or so) 
  • Coffee can be made using instant coffee (according to the instructions on the packaging), using coffee capsules or however else you make coffee at home
  • Chill the whisk and the mixing bowl in the fridge before whisking double cream ensures that the cream stays light and fluffy