Tiramisu cheesecake

Embrace your food processor to save yourself cooking time and prepare this delicious tiramisu cheesecake in no time at all. Swirled with decadent dark chocolate and fragrant espresso, this dessert will please all your critics!

  • 5 mins cooking
  • Serves 10
  • Print


Tiramisu cheesecake
  • 3/4 cup hazelnuts, toasted
  • 200 gram plain biscuits
  • 125 gram butter, melted
  • 500 gram cream cheese, at room temperature
  • 400 gram sour cream, at room temperature
  • 2/3 cup icing sugar
  • 1 1/2 tablespoon powdered gelatine
  • 8 sponge finger biscuits (savoiardi)
  • 1/2 cup black espresso coffee, cooled
  • 80 gram dark eating chocolate, melted


Tiramisu cheesecake
  • 1
    Grease and line base of a 23cm spring form cake pan with baking paper. Coarsely chop 1/3 of hazelnuts; set aside. Process biscuits and remaining hazelnuts in food processor to make fine crumbs. Add butter; process until combined. Press mixture evenly over base of prepared pan. Chill for 15 minutes. Clean processor bowl.
  • 2
    Process cream cheese, sour cream and sugar until smooth. Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir until dissolved completely. Cool slightly; add to cream cheese mixture. Process until combined.
  • 3
    Pour half cream mixture into prepared pan; smooth surface. Arrange biscuits over cream mixture in pan, breaking to fit it necessary. Drizzle coffee evenly over biscuits. Top with remaining cream mixture; smooth surface.
  • 4
    Drizzle melted chocolate in a swirl pattern over cream mixture. Sprinkle reserved hazelnuts over chocolate. Chill for 6 hours or overnight until set. Cut into wedges to serve.


Rub toasted nuts in a tea-towel to remove bitter skins.