Tiramisu Cheesecake Bowl

Name: Tiramisu Cheesecake Bowl
Yield: 8 - 10 servings
Ingredients: 11 Honey Maid Graham Wafers; 1/2 cup (125 mL) strong coffee; 2 tbsp (30 mL) coffee liqueur or brandy; 1 pkg (8 oz/250 g) Canadian Cream Cheese; 1 cup (250 mL) Canadian Mascarpone cheese; 1 tsp (5 mL) vanilla extract; 1 pouch (1/4 oz/7 g) Knox unflavoured gelatine; 1 cup (250 mL) Milk; 3/4 cup (180 mL) sugar; 1 cup (250 mL) sour cream; 1 square (1 oz/30 g) Baker's bittersweet chocolate finely grated

This is the Tiramisu Cheesecake Bowl recipe.

Prep: 20 min
Cooking: 5 min
Refrigeration: 2 h

Yields 8 - 10 servings

Ingredients

11 Honey Maid Graham Wafers
1/2 cup (125 mL) strong coffee
2 tbsp (30 mL) coffee liqueur or brandy
1 pkg (8 oz/250 g) Canadian Cream Cheese
1 cup (250 mL) Canadian Mascarpone cheese
1 tsp (5 mL) vanilla extract
1 pouch (1/4 oz/7 g) Knox unflavoured gelatine
1 cup (250 mL) Milk
3/4 cup (180 mL) sugar
1 cup (250 mL) sour cream
1 square (1 oz/30 g) Baker's bittersweet chocolate finely grated

READY FOR REWARDS?

Preparation

Spread wafers, overlapping if necessary, in bottom of an 8-in (20 cm) round glass dish or serving bowl. Mix together coffee and liqueur. Brush evenly over wafers. Beat Canadian Cream Cheese until smooth. Add Canadian Mascarpone and vanilla, beating until smooth.

Sprinkle gelatine over 1/4 cup (60 mL) of the milk. Let stand for 1 minute. Combine remaining milk with sugar and bring to a boil. Stir gelatine into milk mixture. Let cool slightly. Beat half of the milk mixture into Mascarpone mixture. Scrape onto graham wafers and smooth to cover evenly.

Mix sour cream with remaining milk mixture. Drizzle over Mascarpone layer. Gently smooth until even. Refrigerate for at least 2 hours.

Just before serving, sprinkle grated chocolate over top.