Tiramisu cheesecake squares

  • 12 mins cooking
  • Makes 15 Item
  • Print


Tiramisu cheesecake squares
  • 2 eggs
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (75g) plain flour, triple-sifted
  • 2 teaspoon instant coffee granules
  • 1 tablespoon boiling water
  • 2 tablespoon marsala
  • 2 teaspoon cocoa powder
Cream cheese filling
  • 2 teaspoon gelatine
  • 1 tablespoon boiling water
  • 125 gram cream cheese, softened
  • 1/4 cup (40g) icing sugar
  • 1 cup (250ml) thickened cream
  • 2 tablespoon marsala
  • 250 gram mascarpone cheese


Tiramisu cheesecake squares
  • 1
    Preheat oven to 200°C. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    To make sponge, beat eggs and sugar in small bowl with electric mixer until thick and sugar is dissolved. Fold in triple-sifted flour. Spread mixture into pan. Bake about 12 minutes. Cool in pan.
  • 3
    Combine coffee, the water and marsala in small bowl. Brush coffee mixture over sponge.
  • 4
    To make cream cheese filling, sprinkle gelatine over water in a small heatproof jug. Stand in small saucepan of simmering water. Stir until gelatine dissolves and cool 5 minutes. Beat cream cheese and sifted icing sugar in medium bowl with electric mixer until smooth. Add cream and marsala; beat until combined. Stir in mascarpone and gelatine mixture.
  • 5
    Pour filling over sponge. Refrigerate 3 hours or overnight until set. Dust with sifted cocoa before slicing to serve.

More From Women's Weekly Food