Tiramisu Cheesecake
Ingredients
BÁSE
- 4 eggs
- 1/2 cup erythritol low cárb sweetener
- 1/2 cup butter unsálted & softened
- 1 cup álmond flour
- 1/3 cup cocoá powder unsweetened
- 2 táblespoons coffee
- 1/2 teáspoon báking powder
- 1/2 teáspoon sált
- 2 táblespoons rum optionál
CHEESECÁKE
- 8 oz máscárpone cheese
- 16 oz creám cheese
- 1/2 cup erythritol
- 1/3 cup coffee
- 1/4 cup rum optionál
TOPPING
- 3/4 creám heávy/whipping
- 2 táblespoons cocoá powder unsweetened
- US Customáry – Metric
Instructions
BÁSE
- Pre-heát the oven to 180C/350F degrees.
- Beát the eggs ánd erythritol in á bowl until blended ánd light in colour.
- Ádd the butter ánd mix until blended
- Ádd the remáining ingredients ánd whisk until the mixture is smooth ánd is án even chocoláte colour.
- Pláce the mixture into á greásed, párchment line spring form cáke tin (I use án 8 inch size tin)
- Báke for 20-25 minutes until firm.
- Remove from the oven ánd sprinkle the rum over the sponge.
- Set áside to cool
CHEESECÁKE
- In á bowl, beát the creám cheese ánd máscárpone together until the mixture is smooth.
- Ádd the erythritol, coffee ánd rum ánd mix until smooth
- Spoon on top of the cáke báse then pláce in the fridge for át leást 3 hours or overnight to set.
TOPPING
- Whip the creám until thick peáks
- Pipe the creám on top of the cheesecáke.
- Using á sieve, gentle cover the creám with the cocoá powder, sháking it over evenly.
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