Tiramisu Cheesecake (Cheat)

Do you guys know SORTED Food? I’m obsessed with them. They were probably my first stepping stone to baking, which has seriously changed my life. I mean, everyone in school knows me for my baking. Well, they know other stuff, but baking. It’s literally my favorite thing to do (next to eating, of course).

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Before making the cake, my mom suggested using a biscuit base instead of the original base, which was made up of dates, pistachios, and almonds. I love biscuit bases, so I couldn’t say no. Personally, I think it was worth it. Biscuit bases make everything better.

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Subs: You could always switch out the base for some other sort of base. It’s up to you. Also, using regular whipping cream instead of the double cream shouldn’t cause any problems. I would recommend using grated chocolate and fresh raspberries as a topping, but you could always change that up if you want.

Tiramisu Cheesecake

(Adapted from SORTED)

Serves 8


  • 135g (1 1/2 cup) biscuit crumbs
  • 75g (1/3 cup) butter, melted
  • 3 tbsp (45g) instant coffee
  • 350ml (1 1/2 cup) boiling water
  • 250ml (1 cup) double cream
  • 125g (1/2 cup) full-fat mascarpone cheese
  • 50g (1/2 cup) icing sugar
  • 1 tsp (4ml) rum extract (optional)
  • 175g sponge fingers
  • Bar of dark chocolate (optional)
  • 2 pints of fresh raspberries (optional)


  1.  In a medium mixing bowl, mix the melted butter and biscuit crumbs together
  2. Press onto the bottom of a loose-bottomed 22cm/8-inch cake tin
  3. Pour 350 ml of boiling water over the instant coffee in a bowl, stir to combine and leave to cool
  4. Whisk the cream to soft peaks, then add the cream cheese, icing sugar, and rum extract (if using) before continuing to whisk until you have a stiff mixture
  5. Spoon half of it over the biscuit base and smooth out
  6. Dunk sponge fingers into the cooled coffee, one at a time, for a few seconds to soak up the coffee
  7. Lay the coffee sponge fingers onto the cream cheese layer to create a full layer
  8. Spread over the remainder of the cream cheese mixture
  9. Place into the fridge to set up for at least 3 hours
  10. Remove the cheesecake from tin, grate over a generous amount of dark chocolate and decorate with raspberries
  11. Serve

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5 thoughts on “Tiramisu Cheesecake (Cheat)

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