Tiramisu cheesecake

A masterful merging of Italian and American flavours from Ion Patisserie

What do tiramisu and cheesecake have in common? To many of us, it sounds like a cookery school exam question. For Codruta at Ion Patisserie however, it was the squidgy sponge basis for a sweet, sweet idea.

Tiramisu cheesecake. The quintessential Italian dessert and the cake we have all come to associate with America, rolled into one cheesy delicacy. “As we regularly make various cheesecakes, and sometimes the original tiramisu as well, it was easy to realise that they can be combined,” she explains, “as they have a common main ingredient: cheese.” Tiramisu is made with mascarpone; cheesecake with cream cheese—so Codruta, with a belt-and-braces approach to dairy we can only admire, makes her tiramisu cheesecake with both. 

“A couple of lady fingers [the sponge biscuits, as opposed to the vegetable] are brushed with coffee and immersed in layers of cheese—more of it cream cheese, but some mascarpone as well.” More ladyfingers appear at the bottom, substituting the buttery biscuit base of a traditional cheesecake with an intense layer of coffee-sodden sponge, weighed down by blankets of creamy goodness.

Sweetened sour cream
The cheesecake (or is it the tiramisu?) is baked, then “topped with the sweetened sour cream layer that completes a cheesecake, and the cocoa powder that completes a tiramisu.”

Like all two-for-one deals, the tiramisu cheesecake tastes like winning—better, in fact. Offers on 70 denier black tights or toothpaste don’t even come close to this bitter-sweet sensation: the aromatic coffee leaking into cheese and the sponge providing a welcome contrast of textures amid the dense, rich, ivory folds. Enjoy with coffee—Flat Cap is just around the corner—or, if you’re feeling fancy, a small glass of Bedales sweet, fortified wine.