Monsoon Malabar Coffee Tiramisu Cheesecake

Whittard Monsoon Malabar Coffee Tiramisu Cheesecake


20 minutes prep + 50 minutes cook time



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This tiramisu cheesecake by My Kitchen Drawer is sure to be a showstopper with its crunchy biscuit base and creamy coffee taste.


275g chocolate digestive biscuits

100g unsalted butter, melted

1 tsp Monsoon Malabar Ground Coffee


560g cream cheese

125g sour cream

125g mascarpone cheese

150g caster sugar

1 tbsp plain flour

3 eggs and 2 egg yolks, large

Double shot Monsoon Malabar Coffee


150g mascarpone

200g icing sugar

1 tsp vanilla

Whittard Chocolate Coated Coffee Beans

For the base:

  1. Blitz the chocolate digestive biscuits in food processor until fine crumbs. Add the melted butter and ground coffee and mix it all together until it looks like wet sand.
  2. Pour the mixture into the bottom of a lined 20cm loose bottom cake tin, spreading it across and pushing it down evenly and tightly. Place it into the fridge for 30 minutes to set.

For the cheesecake mixture:

  1. Whisk the cream cheese, sour cream, mascarpone cheese and sugar together until well combined.
  2. Add the plain flour and then gradually add the eggs and yolks one by one. Folding each through after each addition.
  3. Mix in the double shot of coffee and whisk through until well combined.
  4. Pour the cheesecake mixture on top of the chilled base, spread it out evenly and tap the cake tin on a work surface to remove any air bubbles.
  5. To bake, wrap the tin in two layers of tin foil and boil a kettle. Sit the cake tin in a large roasting tray and place it into the oven then pour the boiled water around the cheesecake until it reached halfway up the tin.
  6. Bake for 45-50 minutes then turn the oven off and leave the door ajar leaving the cheesecake inside to cool. Remove the cheesecake from the oven and allow to cool fully in the tin before decorating.

For the topping:

  1. Beat together the mascarpone cheese with the icing sugar and vanilla extract until smooth.
  2. Place the icing into a piping bag fitted with your choice of piping nozzle and pipe swirls of icing around the cheesecake, enough for each slice.
  3. Top each swirl with some Whittard chocolate coated coffee beans.

Leave in the fridge before serving and eat within 5 days.