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Tiramisu cheesecake recipe

Tiramisu cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Mascarpone cheesecake

This is a deliciously different cheesecake recipe. Just before serving, grate some dark chocolate on the top for a more professional look.

402 people made this

IngredientsServes: 12

  • 2 (175g) packages of sponge fingers
  • 4 tablespoons butter, melted
  • 4 tablespoons Tia Maria
  • 3 (200g) tubs cream cheese
  • 1 (250g) tub mascarpone cheese
  • 200g (7oz) caster sugar
  • 2 eggs
  • 4 tablespoons plain flour
  • 25g dark chocolate

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat the oven to 180 C / Gas mark 4. Place a pan of water on the bottom of oven.
  2. Crush the sponge fingers into fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of Tia Maria. Press into a 20 or 23cm loose-bottomed tin.
  3. In a large bowl, mix cream cheese, mascarpone and sugar until very smooth. Add 2 tablespoons of Tia Maria and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter onto base.
  4. Place pan on middle shelf of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(388)

Reviews in English (303)

by CAROLYN KOVAL

Altered ingredient amounts.I made this cheesecake for Christmas and it was a huge hit. I increased the coffee liqueur to 8 TBS. (4 in the crust and 4 in the filling.) When the cake was cooled I dusted it with cocoa powder and garnished it with 1/2 pt. of double cream whipped with icing sugar and cocoa powder (4 TBS total) and 1 tsp. of coffee liqueur. Delicious!-18 Jul 2008

by AMANDA FAIR

Used different ingredients.Amazing Cheesecake! I made this for a dinner party and even my lactose intollerant friend couldn't help but ask for seconds, and thirds! The only thing I did differently was use espresso instead of coffee liqueur and I put 4 tbsp. in the crust and 4 in the cake. Then I sprinkled the top with chocolate shavings, ground cinnamon, coffee dust and icing sugar.-18 Jul 2008

by SAS4U

Thanks so much for the recipe! I've made this cake twice to rave reviews. If you are getting a dry cake from this recipe, I believe it could be a technical issue Insufficient creaming of the butter and sugar could cause the cake to be dry. I allow at least 2 minutes of moderate-speed blending. You could also be over-baking, either by giving it too much time in the oven or by having an oven that's too hot. If you enjoy baking, do yourself a favour and invest in an oven thermometer. You won't regret it!-18 Jul 2008


Tiramisu Cheesecake

Two classic flavors, one show-stopping dessert. Tiramisu and cheesecake are classic crowd-pleasing desserts, so combining the two was a no-brainer.

The cheesecake, chocolate, and coffee flavors work together perfectly, and the ladyfingers add a pretty touch and the perfect crunch.

Serving suggestion: Don&rsquot skip that second-to-last step. The ladyfingers keep the dessert together and are great to dip into the tiramisu.


Warm up the family this winter with a piping hot bowl of homemade Tuscan soup.

For birthdays, holidays and just-because days.

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Founded in 1930, ISDA has kept its strong sense of community alive and thriving to become one of the largest and most financially successful Italian American organizations in the country. We now unite Italian Americans across states nationwide to celebrate our culture and preserve the traditions our ancestors brought with them from Italy.


What is Tiramisu?

Tiramisu is an elegant and rich traditional Italian dessert. Its name comes from the Italian language meaning “pick me up” or “cheer me up” which makes sense, due to it’s decadent coffee flavor and rich and velvety textures! Trust me, you want to put this in your mouth!


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Creamy
Tiramisu Cheesecake. This is a lovely baked dessert with the flavors of the classic Italian Tiramisu. If you like Tiramisu then you will enjoy this!

Ingredients

  • 14 oz or 380 g Cream Cheese, Room Temperature
  • 17 oz or 500 g Ricotta
  • 4 eggs, lightly beaten
  • 1 Cup or 200 g Caster / superfine Sugar
  • cup ** Please note, if you have a very sweet tooth, add an extra 1/2 or 100 g sugar
  • 12 oz Fl . or 330 ml of Heavy or Double CREAM, 1 1/3 cups
  • 1 1/2 Teaspoons Vanilla Extract
  • 4 Tablespoons cornflour / cornstarch
  • 1/2 Teaspoon of lemon juice
  • 24 Lady Fingers, savoiardi
  • 1/4 Cup or 60 ml Strong coffee, cooled
  • 4 Tablespoons Marsala Wine

For the Topping (optional)

  • 1 Tablespoon Cocoa Powder, sieved
  • 1 Cup or 235 ml Fresh Whipping Cream plus sugar to taste, for serving or decorating on the top.
  • 1 Tablespoon Marsala Wine, optional

Instructions

  1. Preheat oven to 325 F, 170 C.
  2. Line the base of a 10 inch / 25 cm (or two 6 inch) round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. In a shallow bowl, add the cooled coffee and marsala and dip very quickly, the lady fingers in the liquid then arrange in the bottom of the pan.
  3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
  4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
  5. When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
  6. To decorate the top, you can whip up the fresh cream, and add a tablespoon of marsala wine to the cream if you wish. Pipe the cream on the cake then sprinkle with some cocoa powder. Refrigerate until ready to serve.

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Nutrition Information:


TIRAMISU CHEESECAKE

You can make this in a round spring form cake pan and decorate with cream and finger biscuits if you like. I just made it the classic way. Devine!!

  • 230 g cream cheese
  • 230 g Mascarpone
  • 230 ml cream
  • 60 g icing sugar
  • 5 teaspoons instant coffee dissolved in 200 ml hot water
  • 60 ml Amarula, optional
  • 2 teaspoons vanilla
  • 1 pack of lady fingers
  • cocoa for dusting

Dissolve coffee in water. Mix in Amarula if using. Set aside. Beat together the cream cheese, mascarpone and icing sugar until smooth and not lumpy. Mix in vanilla and 4 tablespoons of coffee mix and beat until we’ll incorporated.
Pour in cream and mix until thickened and holds stiff peaks.
Dip half the lady fingers in remaining coffee mix using to layer the base of a dish.
Top with half the cream mix.
Add the other half of the lady fingers dipped in the coffee mix and then top with the remaining cream mix.
Dust a thick layer of cocoa over the top and set in the fridge overnight.
Really really good!


Tiramisu Cheesecake Recipe

Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.

“Please let us know what you think if you ever try it at home , and don’t forget to share it with your friends and family and also on social networks, this means a lot to us”

These are some of the reviews from people who tried the Tiramisu Cheesecake Recipe :

This cheesecake recipe is so good! Take your time and make sure the ladyfingers are crumbled very fine and use Kahlua Liqueur. It will turn out just like a gourmet Italian desert! It is the best cheesecake I’ve made yet and I am a lover of cheesecake!

wonderful cake. i kept the kids away because of the kahlua, but it went over big with the relatives!


Tiramisu Cheesecake

FILLING:
24 oz cream cheese, at room temperature
8 oz mascarpone cheese
1 2/3 cups granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 pinch salt
2 tsp espresso instant powder
1 Tbs hot water
1 Tbs brandy
1 oz grated semi-sweet chocolate
2 tsp grated unsweetened chocolate

1. Preheat oven to 350 degrees F. Butter an 8″ springform pan.

2. To prepare crust: In small bowl, combine butter and espresso powder until well combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake for 10 minutes, cool on wire rack. Keep the oven on. Tightly cover the outside bottom and sides of springform pan with heavy-duty foil.

3. To prepare filling: Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes). Reduce speed to medium and beat in sugar, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.

4. Dissolve espresso in hot water. Fold into the remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan smooth top with spatula.

5. Place pan on oven rack. Pour enough hot water into roasting pan to come 1″ up the side of the springform pan. Bake 1 ¼ hours or until center is just set. Remove cheesecake from water bath.

6. Cool completely on wire rack. Remove foil, cover and refrigerate overnight. Just before serving, run knife along edge of pan and remove sides.

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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Method

To make the base, blend the biscuits in a food processor and mix with the melted butter. Press into the bottom of the tin and leave to set in the fridge for at least an hour.

Combine the beaten egg yolks and sugar in a bowl sat over simmering water. Make sure the base of the bowl doesn’t touch the water. Stir constantly until the mixture thickens and becomes a light lemony colour. Allow to cool before adding the mascarpone and beat until fully combined.

Whisk the cream to soft peaks then fold gently into the mascarpone mixture.

Mix the espresso, coffee liqueur and rum together and pour over the sponge fingers.

Arrange one layer of sponge on top of the set biscuit base, then cover with the mascarpone mixture. Repeat with another layer of sponge and a final layer of mascarpone. Smooth the top with a flat knife and place in the fridge for at least 4 hours or overnight.

Meanwhile, to make the truffles, gently heat the cream and salt in a pan over a low–medium heat. Add the chocolate, rum and butter and continue to warm through, stirring until smooth. Allow to cool, then leave in the fridge for 2 hours.

Using a teaspoon, take out scoops of the truffle mix and roll into little balls. Roll the balls in cocoa powder and transfer to a plate in the fridge, until the cheesecake is set.

When ready to serve, dust the top of the cheesecake with the cocoa powder and release from the tin. Decorate with the chocolate truffles and serve in slices.