Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
12
- 750grams cream cheese, softened
- 2/3 cup caster sugar
- 2teaspoons vanilla bean paste
- 300grams Italian sponge finger biscuits
- 2 1/2 cups espresso coffee, cooled
- 125grams raspberries
- 2tablespoons cocoa powder (to serve)
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
14.5grams
Fat
20.2grams
Carbs
39.8grams
Sugars
16.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Method
Step 1 of 4
Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.
Step 2 of 4
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.
Step 3 of 4
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.
Step 4 of 4
Remove cheesecake from pan and transfer to a plate. Serve dusted with cocoa powder and topped with remaining raspberries.
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