Tiramisu Cheesecake Mix

Ingredients
For the base:

200 g speculoos or digestive biscuits

80 g melted butter

For the cheesecake mixture:

250 g cream cheese (Philadelphia, St Môret, etc.)

250 g mascarpone

100 g sugar

2 eggs

1 tsp vanilla extract

For the biscuit/coffee layers:

12 to 15 ladyfingers (or ladyfingers)

1 cup strong coffee, cooled

1 tbsp coffee liqueur or amaretto (optional)

For the top:

Unsweetened cocoa powder

Dark chocolate shavings or chips (optional)

 Preparation

1. Biscuit base

Blend the biscuits to crumble.

Mix them with the melted butter.

Line the bottom of a 20 cm (8 in) springform pan and press down firmly.

Refrigerate while you prepare the rest of the ingredients.

2. Cheese Filling

Whisk the cream cheese, mascarpone, sugar, and vanilla until smooth.

Add the eggs one by one, without overbeating.

Pour half of the mixture over the biscuit base.

3. First Layer of Biscuits

Quickly dip the ladyfingers in the coffee (with liqueur if using) – just once; they should remain firm.

Arrange a layer of ladyfingers on top of the cream.

4. Second Layer of Cream

Pour the remaining cream over the ladyfingers.

Smooth the top with a spatula.

5. Bake

Bake at 160°C (320°F) for 45 to 50 minutes.

Let cool completely in the switched-off oven, with the door ajar.

Then refrigerate for at least 6 hours (ideally overnight).

6. Finishing

Just before serving, sprinkle generously with cocoa powder.

You can add dark chocolate shavings, or even a few chocolate-coated coffee beans.

Serving Tip

For a millefeuille effect, you can make a second layer of ladyfingers and cream before baking if your mold is tall.

For a no-bake version, replace the eggs with 100g of whipped cream, add 3 melted gelatin leaves, and let set in the refrigerator.