Layered espresso tiramisu cheesecake

Layers of creamy cheesecake and espresso-laden sponge combine to create this delicious tiramisu cheesecake

  • 30 mins preparation plus chilling time
  • Serves 8
  • Print


  • 1 21cm sponge cake
  • 1/2 cup hot water
  • 1 teaspoon instant coffee
  • 2 tablespoon marsala or liqueur of choice
  • 500 gram cream cheese, softened
  • 3/4 cup brown sugar
  • 3 teaspoon gelatin
  • 3 teaspoon instant coffee in ½ cup hot water
  • 250 millilitre cream, whipped
  • cocoa to dust


  • 1
    Cut sponge cake in half horizontally to make two layers. Arrange in the base of a lined springform tin. Combine water, coffee and marsala and spoon half the mixture over sponge layer in tin.
  • 2
    Beat cream cheese, then add brown sugar until the mixture is smooth.Sprinkle gelatin over water and let it swell for 5 minutes.
  • 3
    Heat gelatin mixture gently, until dissolved. Stir in the coffee and cool for 5 minutes.
  • 4
    Fold gelatin mixture and whipped cream into cream cheese mixture.
  • 5
    Pour half the cheesecake mixture over sponge base, then top with remaining sponge layer.
  • 6
    Brush sponge with remaining half of the liqueur and top with the rest of the cheesecake mixture. Smooth the top.
  • 7
    Chill for at least 3 hours. Dust with cocoa to serve.


PER SERVE: Energy: 616kcal, 2508kj Protein: 11g Fat: 39g Saturated fat: 25g Cholesterol: 186mg Carbohydrate: 55g Fibre: 1g Sodium: 319mg