Tiramisu Cheesecake

Preparation time  Over 2 hours  Cooking time No cooking required  Serves Serves 6

Ingredients

• For the base

  • 300g/10½oz chocolate sandwich biscuits, such as Oreos
  • 140g/5oz butter, melted

  For the filling

  • 6 free-range egg yolks, beaten
  • 125g/4½oz caster sugar
  • 1 tsp vanilla extract
  • 150ml/5fl oz double cream
  • 150ml/5fl oz mascarpone
  • 30ml/1fl ozl espressso
  • 30ml/1fl oz coffee liqueur
  • 30ml/1fl oz spiced rum
  • 30ml/1fl oz warm water
  • 200g/7oz sponge fingers
  • 30g/1oz good-quality cocoa powder

  For the chocolate truffles

  • 200ml/7fl oz double cream
  • pinch sea salt
  • 250g/9oz dark chocolate
  • 30ml/1fl oz spiced rum
  • 50g/1¾oz unsalted butter
  • cocoa powder, for dusting
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  Method
• 1. To make the base, blend the biscuits in a food processor and mix with the melted butter. Press into the bottom of the tin and leave to set in the fridge for at least an hour.
  2. Combine the beaten egg yolks and sugar in a bowl sat over simmering water. Make sure the base of the bowl doesn’t touch the water. Stir constantly until the mixture thickens and becomes a light lemony colour. Allow to cool before adding the mascarpone and beat until fully combined.
  3. Whisk the cream to soft peaks then fold gently into the mascarpone mixture.
  4. Mix the espresso, coffee liqueur and rum together and pour over the sponge fingers.
  5. Arrange one layer of sponge on top of the set biscuit base, then cover with the mascarpone mixture. Repeat with another layer of sponge and a final layer of mascarpone. Smooth the top with a flat knife and place in the fridge for at least 4 hours or overnight.
  6. Meanwhile, to make the truffles, gently heat the cream and salt in a pan over a low–medium heat. Add the chocolate, rum and butter and continue to warm through, stirring until smooth. Allow to cool, then leave in the fridge for 2 hours.
  7. Using a teaspoon, take out scoops of the truffle mix and roll into little balls. Roll the balls in cocoa powder and transfer to a plate in the fridge, until the cheesecake is set.
  8. When ready to serve, dust the top of the cheesecake with the cocoa powder and release from the tin. Decorate with the chocolate truffles and serve in slices.

Cheesecake With Irish Cream And Chocolate

Preparation time  Over 2 hours  Cooking time Less than 10 minutes  Serves Makes 1

Ingredients

• 100g/3½oz butter
• 250g/8¾oz digestive biscuits, crushed
• 600g/1lb 5oz cream cheese
• 25ml/1fl oz Baileys or other Irish cream liqueur
• 100ml/3½oz icing sugar
• 300ml/10½oz double cream, whipped
• 100g/3½oz grated chocolate
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• To garnish

  • 200ml/7¼oz double cream, whipped cocoa powder, to dust

Method

1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
2. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

Orange Cheesecake With Honey And Pistachios

Preparation time  30 mins to 1 hour  Cooking time Over 2 hours  Serves Serves 8–10

Ingredients

• 90g/3¼oz butter, softened, plus extra for greasing
• 325g/11½oz digestive biscuits
• 3 oranges
• 250g/9oz caster sugar
• 350g/12oz cream cheese, softened
• 350g/12oz curd cheese, softened
• 150ml/5fl oz soured cream
• 4 free-range eggs
• 120g/4½oz runny honey
• 30g/1oz shelled pistachios

Method

1. Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet.
2. Melt the butter in a small saucepan and allow to cool.
3. Preheat the oven to 190C/170C Fan/Gas 5.
4. Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin.
5. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles.
6. Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool.
7. Lower the oven temperature to 160C/140C Fan/Gas 3.
8. Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne.
9. In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil.
10. Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup.
11. Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside.
12. Juice all the oranges, then strain the juice through a fine chinois or sieve.
13. Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth.
14. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine.
15. Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving,
16. When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate.
17. Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios.
18. Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices.