Tiramisu Cheesy Cake

I don't like coffee. I think it's a bit crap and bitter. I do like cheesecake though, I like it a lot. The bitterness of the coffee balances the sweetness of everything else...probably.

20 mins and ages to set in the fridge

Ingredients

This requires a 12cm Removable Bottom Cake Tin

150g Butter
10 Digestive Biscuits
2 Tablespoons Brown Sugar
250ml Double Cream
2 Tablespoons Full Fat Cream Cheese
Tablespoon Sour Cream
Teaspoon Vanilla Bean Paste
Teaspoon Vanilla Extract
Juice of Half A Lemon
Tablespoon of Caster Sugar
2 Teaspoons Instant Coffee Granules (melted in a splash of boiling water)
Dark Chocolate (to grate on top)

Ingredients

Instructions

Put a mixing bowl in the fridge. Melt your butter. Stick your biscuits in a sealed sandwich bag and whack them about until they're all crumbs. Smash them against the wall. Hit them with a rolling pin. Do some damage. Don't break the bag though silly. Stick in a bowl with your brown sugar and butter which you must melt in a microwave. Mix to a stiff-ish consistency and then press into the bottom of a cake tin. You might have a little leftover, it's great with ice cream. You can stick this in the freezer whilst you crack on with the cheesy part.
In your cold mixing bowl removed from the fridge you can add your double cream and whisk it until it forms stiff peaks. This may be a bit of wrist exercise but I'm sure you've worked on that during lockdown. In a separate bowl add your cream cheese and sour cream and mix this with your vanilla paste and extract, the lemon juice, sugar and your melted coffee. Whisk this until its smooth and a bit runny.
Fold your sweet cheesy business with your cream and top your slightly hardened biscuit base. Smooth everything down nice and flat and pop into the fridge for 24 hours before serving. Grate dark chocolate on top to make it extra perfecto.