Tiramisu Cheesecake – a delicious recipe with espresso coffee, finger, cream cheese, caster sugar, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 160u00b0C (325 deg Farenheit). Line a 23cm (base) springform cake pan with baking paper. Grease sides.
2
Pour coffee into a shallow dish. Dip biscuits into coffee. Arrange over base of cake pan, breaking biscuits so base is completely covered.
3
Using an electric mixer, beat cream cheese and sugar for 3 minutes. Add eggs, a little at a time, mixing well. Stir in sour cream until just combined.
4
Pour mixture over biscuits. Place onto baking tray. Bake for 50 to 60 minutes or until centre is firm. Turn oven off. Leave door ajar for 3 hours.
5
To make topping: Heat cream and coffee in a saucepan over medium heat for 3 minutes or until coffee has dissolved. Remove from heat. Add chocolate and stir until melted. Pour over cheesecake. Refrigerate for 2 hours or until set.
1142
kcal
Calories
85
g
Fat
77
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup strong brewed espresso coffee, 14 sponge finger biscuits, 500g cream cheese, softened, 3/4 cup caster sugar, and more.
Yes, Tiramisu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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