Who knew Tiramisu Cheesecake could be even better than the Italian restaurant classic?
Cheesecake is one of my favorite desserts. There are so many ways to make it your own and this Tiramisu Cheesecake does just that. Tiramisu isn’t the first classic dessert we’re changing up and turning into cheesecake (did you see our Red Velvet Cheesecake or this to-die-for S’mores Cheesecake?) and it won’t be the last, but it just might be my favorite. Decadent layers of coffee liqueur soaked lady fingers and mascarpone cheesecake filling are perfectly topped with coffee liqueur whipped cream and cocoa powder.
Tiramisu traditionally has lady fingers that have been soaked in coffee liqueur as the base so that was the obvious choice for this cheesecake. When taking a bite, you’ll notice that delightfully soft tiramisu base unlike a traditional cheesecake with a harder crust. If you’d like a crunch with your cheesecake, try a graham cracker crust like the one here but still layer the lady fingers at the bottom. Since there are also usually layers to tiramisu, you can also divide the filling in half and double the amount of lady fingers to create a layered cheesecake.
The coffee liqueur whipped cream really brings home the flavor of a tiramisu. If you don’t feel like making whipped cream, try adding 2 tablespoons of coffee liqueur into the filling to add that same flavor.
Yield: 1 cheesecake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
- 1/2 cup coffee liqueur
- 12 lady fingers
- 2 (8 oz.) pkg. cream cheese, room temperature
- 8 oz. mascarpone, room temperature
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup coffee liqueur
- 1/2 cup powdered sugar
- Optional: cocoa powder, to top
- Preheat oven to 350ºF. Prepare a 9” springform pan by greasing and cutting parchment paper for the bottom. Set aside.
- On a shallow plate, pour a little of the 1/2 cup coffee liqueur and put a few ladyfingers on the plate, rotating to get each side. Place in springform pan once covered. Continue until all are used and bottom of the pan is filled. Lady fingers may have to be broken in order to fit.
- In a large bowl, cream together the cream cheese and mascarpone with a blender. Add in sugar and blend well. Add eggs and vanilla extract and blend until just incorporated. Pour into springform pan over lady fingers.
- Bake for 35-40 minutes until edges are golden brown. If middle is still not set completely, turn oven off and open the door while letting the cheesecake cool slowly in the oven. Allow to cool completely.
- While cheesecake is baking, blend together the whipping cream, 1/4 cup coffee liqueur and powdered sugar until hard peaks form. Set in refrigerator until ready to use.
- Once cheesecake has cooled, frost with whipped cream and dust with cocoa powder.