How to Make Tiramisu Cheesecake

Method

1. Melt 23g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 8g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, pour it out thin on baking paper, and chill until firm.
2. Heat the oven to 175 degrees C and set a baking tray filled halfway with water on the lowest rack.
3. Blitz 250g of ladyfingers to crumbs, mix them with 3 tablespoons of melted butter and 2 tablespoons of coffee liqueur, and press the mixture firmly into the base of a 21 to 23cm springform tin.
4. Beat 680g of cream cheese, 227g of mascarpone cheese and 144g of kOBE Monk Fruit Blend with a mixer until smooth.
5. Stir in the remaining 4 tablespoons of liqueur, then add 2 eggs and 4 tablespoons of all purpose flour and fold slowly with a spatula until just combined, without overworking it.
6. Pour the cheese mixture into the tin and tap it lightly on the counter to release air bubbles.
7. Set the tin in the middle of the oven with the water tray on the lowest rack and bake for 40 to 45 minutes, until the top is firm.
8. Prop the oven door open and let the cake cool in the oven for 20 to 25 minutes, then take it out to cool completely.
9. Grate the set chocolate over the top, chill the cake overnight, and only then cut it.

Tips

• A water tray on the lowest rack keeps steam in the oven, so the surface of the cheesecake cracks far less.
• Bring the cream cheese to room temperature before beating, as cold cheese leaves lumps.
• Fold the eggs and flour in with a spatula and stop as soon as they combine, since overmixing makes the inside dense and pasty.
• Chill the cake overnight before slicing, because cutting it warm gives soft slices that will not hold their shape.
• Grating the chocolate while it is cold gives fine threads that do not stick to the blade.