Tiramisù Cheesecake:


Spray oil, for oiling
16 Savoiardi biscuits
4 tbsp cold espresso coffee
500g (1 lb) vegan cream Cheese
250 g ( oz) vegan mascarpone cheese
3 vegan eggs
125 g (4 oz) castor sugar
2 tbsp Marsala
25 g (1 oz) vegan plain dark chocolate


Lightly oil a 23 cm (9 inch) square cake tin with spray oil and line with nonstick baking paper, allowing the paper to overhang the edges. Arrange the Savoiardi biscuits, sugar-side up, in the base of the tin, trimming them to fit, if necessary. Brush the biscuits with coffee.

Put the cream cheese, mascarpone, eggs, sugar and Marsala in a clean a bowl. Using an electric mixer, beat together until smooth, then pour into the prepared tin and smooth the surface. Grate over the chocolate to cover the surface of the cake.

Bake in a preheated oven, 140°C (275°F), Gas mark 1, for 50 minutes-1 hour until firm. Leave to cool, then chill for 1 hour. Carefully remove the cheesecake from the tin and cut into slices.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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