This melt-in-your-mouth cheesecake is made using Antonella Tuscan Tiramisu liqueur. It’s rich coffee, caramel and vanilla flavours will leave you wanting a second helping


  • 250g crushed Nuttikrust biscuits
  • 125 unsalted butter, melted
  • 750g full fat cream cheese
  • 5 eggs
  • 125g caster sugar
  • 7T Antonella Tiramisu Cream
  • 200g dark chocolate (70% cocoa solids)


  1. Mix together the biscuits and butter in the base of a 24 cm springform cake tin. Cover with clingfilm and refrigerate for an hour or two.
  2. When the base is ready, turn the oven on to 180C.
  3. Mix together the cream cheese, eggs and caster sugar until well combined.
  4. Melt the chocolate in a glass bowl over a boiling pot of water until completely melted, and then add to the cream cheese mixture, along with the Antonella Tiramisu.
  5. Stir well until combined and then pour the mixture into the cake tin.
  6. Bake in the oven for about an hour, or until the top of the cake is set. Leave to cool before serving.

(This recipes serves 8-10 people)