Baked chocolate-swirl tiramisu cheesecake

Topped with fresh raspberries, this decadent chocolate and tiramisu cheesecake makes for the ultimate sweet treat. Give it a go for your next get-together.



Note: + 1 hour cooling & 2 hours chilling time



  • 2 tbs coffee granules
  • 10 savoiardi (sponge finger) biscuits, broken
  • 80g butter, melted
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs, at room temperature
  • 250g cream cheese, softened
  • 250g mascarpone, at room temperature
  • 1/4 cup (35g) plain flour
  • 2 tbs chocolate fudge sauce



Preheat oven to 150°C. Grease and line the base and side of a 20cm (base measurement) round springform pan with baking paper. Place the coffee in a small bowl with 3 tsp water and stir until the coffee dissolves.


Place the biscuits in a food processor and process until fine crumbs form. Add the butter and process until well combined. Spread and press the biscuit mixture evenly over the base of the prepared pan. Place in the fridge for 1 hour to chill.


Meanwhile, use an electric mixer to whisk the sugar and eggs in a large bowl until pale and creamy. Add the cream cheese and mascarpone. Beat until smooth. Add the coffee mixture and flour and stir to combine. 


Spoon cream cheese mixture over biscuit base and smooth the surface. Drizzle with the chocolate fudge sauce and use a round-bladed knife to lightly marble. Bake for 50 mins or until the cheesecake is just set. Turn oven off. Leave cheesecake in the oven with the door ajar for 1 hour to cool. Place in the fridge for 1 hour to chill. Served chilled or at room temperature. 

Serve with cocoa powder and raspberries


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.