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20 servings, 1 piece (93 g) each
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Prepare cheesecake as directed, substituting 9-inch springform pan for the 13x9-inch pan and increasing cheesecake baking time to 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.
Draw 1-1/2 inch-wide coffee-cup shapes on piece of paper. Place paper on baking sheet; cover with waxed paper. Melt 1 oz. Baker's Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Pipe chocolate over coffee cup shapes. Refrigerate until firm. Use to garnish cheesecake.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love this cheesecake :)
I can't understand how anyone can like this. It does not even taste like tiramisu. Just tasted like cream cheese
love this. a bit on the swet side. but a huge hit anywhere i make it.