Coffee & cream cheesecake

I know: the picture isn’t a good one, but the recipe is yummy and unfortunately I have no time to take it again!

A variation of the well-known tiramisù, a classical Italian dessert. The perfect compromise for a coffee-flavoured breakfast and a soft cuddle made of creamy Mascarpone cheese.

Just a must!

SERVES 5 PEOPLE

READY IN 35’ + resting time

INGREDIENTS

11 oz biscuits

3 oz butter, melted

1 teaspoon honey

2 eggs

2 tablespoons sugar

9 oz Mascarpone cheese

1 tablespoon confectioner’s sugar

1 cup cold coffee + 1 tablespoon sugar

Ab. 10-15 Savoiardi cookies

cocoa powder to taste

STEP 1: PREPARE THE CRUST

Place the biscuits into the mixer and chop until minced. Transfer them into a bowl adding butter and honey. Transfer the mixture into the springform pan (with baking parchment paper) and use the bottom of a glass (or your fingers)to press it evenly into the bottom and on the sides.

Let it rest in the fridge.

STEP 2: MAKE THE FILLING

– Place the yolks in a bowl and beat them with sugar until smooth. Add, little by litthe, Mascarpone cheese.

– In another bowl still stiffen the egg whites with confectioner’s sugar.

Now combine the two mixtures: Add egg whites to the yolks little by little carefully blending with wooden spoon.

STEP 3: FILL THE CAKE

Place the first layer of Mascarpone filling on the cookie crust. Then cover with Savoiardi bisciuts (previously diped into coffee), and place another Mascarpone filling layer on the top.

STEP 4: COOL

Allow the pie to cool into the fridge for at least 1 hours. Sprinkle the pie with cocoa powder before serving