Tiramisu Cheesecake with Raspberries
Love tiramisu and cheesecake? Combine the two in this mouth-watering dessert recipe. It's so easy to make as there's no cooking required. Try it today.
Ingredients
- 750g cream cheese, softened
- 2/3 cup caster sugar
- 2 tsp vanilla bean paste
- 300g Italian sponge finger biscuits
- 2 1/2 cups espresso coffee, cooled
- 125g raspberries
- 2 tbs cocoa powder (to serve)
Method
- Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.
- Grease a 20cm round springform pan. Line base and side with baking paper. Dip half the biscuits in coffee and arrange in pan, in a single layer, trimming to fit, if necessary.
- Top biscuits with one-third of the raspberries. Dollop over half the cream cheese mixture, then spread to evenly cover. Dip remaining biscuits in remaining coffee and arrange on top, trimming to fit, if necessary. Top biscuits with half the remaining raspberries. Dollop with remaining cream cheese mixture, then spread to evenly cover. Refrigerate overnight to set.
- Remove cheesecake from pan and transfer to a plate. Serve dusted with cocoa powder and topped with remaining raspberries.
