Tiramisu Cheesecake with a ladyfinger crust and a creamy layer of mascarpone, Kahlúa tastes just like the classic Italian dessert!

When I shared the recipe for Easy Tiramisu a little while back, I was reminded of the fact that way back in 2009 as a part of the Daring Bakers Challenge, I made a Tiramisu Cheesecake. Daring Bakers was one of my first intros into the blogging world and was a fun way for bloggers to connect and all bake the same recipes together.

After the reminder I went back and remade the recipe and it was every bit as delicious as it was the first time I made it all those years ago. So I took new pictures and today I’m re-sharing the recipe with you. If you love tiramisu as much as I do you are going to fall head over heels in love with this cheesecake too.

It’s creamy and decadent. Everything a good cheesecake should be. Let’s talk about what you’ll need to make it.

Tiramisu Cheesecake Ingredients:

This Tiramisu Cheesecake is essentially broken up into two recipes: the crust and the cake.

For the crust you will need:

  • LADYFINGERS: Ladyfingers are dry egg based cookies and essential when making Tiramisu. You should be able to find them in the cookie aisle at the grocery store. I used the DeLallo brand.
  • BUTTER
  • VANILLA EXTRACT
  • KAHLÚA: or other coffee flavored liqueur. You can also use strong coffee or espresso if you don’t want to use alcohol.

For the cheesecake you will need:

  • CREAM CHEESE: It is important that the cream cheese is at room temperature. This will help the cheese blend well and prevent your cheesecake from having lumps.
  • MASCARPONE CHEESE: An Italian style cream cheese that is a bit sweeter than American cream cheese. Like the cream cheese, it must also be at room temperature.
  • SUGAR
  • EGGS
  • HEAVY CREAM
  • LEMON JUICE: Lemon juice will help cheesecake from clumping and adds a bit of acidity to balance out the flavors.
  • VANILLA EXTRACT
  • KAHLÚA: Or other coffee flavored liqueur. You can also use strong coffee if you don’t want to use the alcohol.
  • COCOA POWDER: Unsweetened cocoa powder is optional but a traditional garnish for Tiramisu.

Step by Step Photos and Instructions:

Making a cheesecake can seem like a daunting task, but once you get the technique down you’ll find they are actually really easy to make. Follow along with these step by step photos and instructions that will help guide you.

  • Place ladyfinger cookies into a food processor and process to small crumbs. Combine with butter and Kahlúa.
  • Press crumbs into the bottom of a springform pan.
  • Beat together cheesecake ingredients until smooth | Life’s Ambrosia
  • Cover and chill overnight.
  • Top with cocoa powder.


STEP #1: Preheat oven to 350 degrees F. Wrap a 9″ springform pan with aluminum foil. Begin to boil a large pot of water for the water bath.

STEP #2: Mix together the crust ingredients and press into your prepared pan. Bake for 10 minutes then cool.

STEP #3: Combine cream cheese, mascarpone and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time. Add heavy cream, vanilla, lemon juice, and Kahlúa and blend until smooth and creamy.

STEP #4: Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

STEP #5: Bake 45 to 55 minutes or until set but jiggly in center. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Storage and Leftovers:

Cheesecake must be stored in the refrigerator. For the best flavor and texture eat within a few days.

Recipe FAQ:

Why do you use a water bath when making cheesecake?

Using a water bath when making cheesecake helps prevent the cheesecake from cracking during the cooking process.

How do you seal a cheesecake for a water bath?

Wrap the outside of the springform pan with a double or triple layer of heavy duty aluminum foil. This will help prevent water from seeping into the pan and making the crust soggy.

Looking for more cheesecake recipes? Try these:

If you like caramel apples and cheesecake then you’ll love this Caramel Apple Cheesecake!

Bailey’s Cheesecake with Chocolate Ganache is pure decadence.

Eggnog Cheesecake Bars are a great treat to have around during the holiday season!

Note: Originally published in 2009. Updated in 2024 with new photos, step by step photos and nutrition information.

Tiramisu Cheesecake
15m
Prep
55m
Cook
1h 10m
Total

Servings

10

Ingredients

Ladyfinger Crust
  • 7 ounces ladyfinger cookies (crushed)
  • 5 tablespoons butter (melted )
  • 2 tablespoons kahula (or other coffee flavored liqueur)
Tiramisu Cheesecake Filling
  • 16 ounces cream cheese (at room temperature )
  • 8 ounces mascarpone cheese (at room temperature )
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon kahlua (or other coffee flavored liqueur)
  • 1 tablespoon unsweetened cocoa powder

Instructions

  1. Preheat oven to 350 degrees F. Wrap a springform pan with a few layers of aluminum foil. Bring a tea kettle of water to boil for the waterbath.

  2. Place ladyfinger cookies in a food processor and process until fine crumbs.

  3. Combine crumbs, butter and kahlúa together in a bowl until crumbs are moist. Press into the bottom of a 9" springform pan. Bake for 10 minutes. Remove from heat and let cool.

  4. Meanwhile, combine cream cheese, mascarpone and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and kahlúa and blend until smooth and creamy.

  5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

  6. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. Let cool in the oven for 1 hour. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill 8 hours or overnight.

  7. Gently loosen the edges of the springform pan and remove. Use a sifter to sift cocoa powder over the top of the cheesecake. Slice and serve.

Nutrition Facts
Amount per serving
Calories
581
% Daily Value*
Total Fat 43g 55%
Saturated Fat 26g 130%
Cholesterol 203mg 68%
Sodium 255mg 11%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 9g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

26 Reviews

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  5. Richard April 2, 2010

    This looks great, can’t wait to try!!!!

  6. Tiramisu Cheesecake | kuchnia.wpblog.pl July 26, 2009

    […] got this Recipe from https://www.lifesambrosia.com/ For the crust:2 cups crushed lady fingers1 stick butter, […]

  7. Carrie June 18, 2009

    this looks so insanely good. may 2009 was my first month of daring bakers so i had just missed this challenge.

  8. JennyBakes June 5, 2009

    This sounds delicious. I just love a coffee version of this recipe! Sorry I am late in getting to your post. I’m determined to visit each of the 1k+ Daring Bakers who did this challenge. Thanks for being a part of it!

    Jenny of JennyBakes

  9. UK Foodie May 28, 2009

    MMmmmmmmmm, looks great.

  10. Deseree May 4, 2009

    Thank you Michelle!

  11. Michelle April 30, 2009

    Welcome to the Daring Bakers and what a BEAUTIFUL cheesecake!

  12. Deseree April 30, 2009

    Thanks Chanta and Asti!

  13. asti April 29, 2009

    uuu.. a new twist to my favourite dessert. Love it!

  14. Chantal April 29, 2009

    Welcome to DB, great first challenge…I love tiramisu!

  15. Deseree April 29, 2009

    Thanks Holly!

  16. Holly April 29, 2009

    Wow! Your cheesecake looks fantastic! I’ll have to try the changes you made sometime.

  17. Deseree April 28, 2009

    Thanks Claire! I haven’t tried to make actual tiramisu yet, but I do have quite a few lady fingers left over so I might just give it a shot soon.
    Thank you Dragon!
    Thanks for the welcome Memoria, welcome to you too!
    Thank you Audax and Morgana!
    Thanks Zoe! It was very rich and creamy :)
    Thanks Marta! The flavors did go very well together and when I took my first bite I was thinking this does remind me of tiramisu, just a little richer :)
    Thanks Ramya! It makes me drool too. Good thing I still have a slice or two left. ;-)

  18. Ramya April 28, 2009

    Congrats on completing your first DB’s challenge. What a creative job. The word Tiramisu makes me drool. Loved your cake.

  19. Marta April 28, 2009

    That’s so creative!! The flavours of tiramisu must go together perfectly with the mild tang of the cheesecake, plus the texture of the two desserts is very similar, so this cake must really remind you of a tiramisu while you eat it. Good job!

  20. zoe April 28, 2009

    mmm! It looks so rich and creamy just from the picture! Great job!

  21. morgana April 27, 2009

    I love tiramisu, this cheese cake must be really delicious.

    What a good idea!!! Congratulations.

  22. Meeta April 27, 2009

    a great idea for a cheesecake! i would have loved to have seen the layers! well done!

  23. Audax Artifex April 27, 2009

    Bravo on your first challenge it was a great success I think looking at the picture which is superb. Again bravo yours from Australia, Audax.

  24. Memoria April 27, 2009

    Beautiful capture of a beautiful cheesecake!! This was my first challenge, too! Welcome!

  25. Dragon April 27, 2009

    I love the all the flavours in this! Great job on this month’s challenge.

  26. Claire April 27, 2009

    Yum! Looks wonderful. Tiramisu is one of those recipes that I want to try but haven’t…looks great!

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