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! What a dreamy dessert!
Here's my Creamy Tiramisu Cheesecake, and all I can say is it's heavenly!
This creamy tiramisu cheesecake is a twist on the classic Italian Tiramisu dessert, only I decided to have a play around and turn it into a cheesecake!
What is the base made of?
The base is made up of the classic Lady sponge fingers, and soaked in coffee and marsala, and the filling is made up of a creamy combination or ricotta cheese and cream cheese as you will see in the ingredients.
What is the topping made of?
Topped off with fresh whipped cream and a dusting of cocoa powder, this is certainly a cheesecake you will enjoy if you like Tiramisu.
Does this Tiramisu cheesecake contain alcohol?
One thing to note is that because this is a baked cheesecake, you will get the flavor of Marsala wine in the base, but because the alcohol is cooked during the baking process, you don't get the harshness of raw alcohol.
If you do like the raw alcohol flavor, add a tablespoon in the whipped cream topping and you'll love that too!
A perfect dessert for Thanksgiving or Christmas
If you're looking for a lovely dessert to make for the Thanksgiving or Christmas holidays, then look no further!
Check out our handy Oven Temperature Conversion Guide!
This is one of our most popular cheesecakes, and during the holiday season, it seems everyone loves the tiramisu flavors.
How do I avoid the cracks on my cheesecake?
I have had many questions in the past about people getting surface cracks on their baked cheesecakes, I've written a few notes which I hope will help you on the road to a crack-free cheesecake!
I show you how to avoid cheesecake surface cracking and also explain the reasons why your cheesecake might crack.
This is an easy recipe, all you need to do is be sure to follow the few instructions in the right order, and you too can have a plate of creamy Tiramisu fluffiness!
Happy baking and please do enjoy as much as I did! So let's see how we make our Creamy Tiramisu Cheesecake.
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
** Please note, if you have a very sweet tooth, add an extra ½ cup or 100 g sugar
12 Fl oz. (1 ⅓ cups) or 330 ml of Heavy or Double CREAM
1 ½ Teaspoons Vanilla Extract
4 Tablespoons cornflour / cornstarch
½ Teaspoon of lemon juice
24 Lady Fingers (savoiardi)
¼ 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)
You can use a large 10 inch or two 6 inch springform pans. For the photos, I made two 6 inch cheesecakes to give to friends!
1. Preheat oven to 325 F, 170 C.
2. Line the base of a 10 inch / 25 cm (or two 6 inch) round springform pan with parchment paper and grease the sides of the pan.
Also, wrap the bottom of your springform 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 ladyfingers 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.
When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
5. 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.
We'd love to hear from you and what you thought of our creamy Tiramisu cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you would like to learn more on how to avoid surface cracking please click on the photo below for my handy tips and tricks!
If you love tiramisu, why not try our delicious Tiramisu Pound Cake.
Or our Strawberry Tiramisu
Or our Limoncello Tiramisu, so delicious!
Creamy Tiramisu Cheesecake
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!
- 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 ½ or 100 g sugar
- 12 oz Fl . or 330 ml of Heavy or Double CREAM, 1 ⅓ cups
- 1 ½ Teaspoons Vanilla Extract
- 4 Tablespoons cornflour / cornstarch
- ½ Teaspoon of lemon juice
- 24 Lady Fingers, savoiardi
- ¼ 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
- Preheat oven to 325 F, 170 C.
- 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.
- 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.
- 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.
- When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours.
- 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:Yield: 14 Serving Size: 14 Servings
Amount Per Serving: Calories: 452Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 178mgSodium: 212mgCarbohydrates: 37gFiber: 0gSugar: 21gProtein: 11g
Here's a selection of delicious Baked Cheesecakes for you to enjoy
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Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked coconut cheesecake, out of this world! Tips on how to avoid cheesecake cracking included in the recipe
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Hey there. Not having luck finding super fine sugar. Will it matter using regular granulated sugar.
Hi Sharon, regular sugar is ok too. It is just slightly larger granules so it means it takes a little longer to dissolve when used for baking recipes :)
I made the recipes to the exact directions and when my timer went off, the lady fingers had floated to the top and the entire thing was still liquid. I️m not sure what I️ did wrong.
Do I add 4 tablespoon each of cornflour and cornstarch?
Is there a supplier for old fashion ladyfingers as the only ones I can find become soggy immediately and fall apart
Hi Penny, try an Italian brand as they do seem to have a harder outside coating on them which helps to keep them from falling apart. If you can’t find them in the local supermarket, try a delicatessen shop or Amazon.
Hope that helps!
Yum!! Sounds delicious
Unfortunately, this cheesecake recipe was a disaster for me. I will start off by saying that I tried substituting 8 ounces of mascarpone cheese for an equal portion of the cream cheese the recipe called for. I don’t know if this sub had anything to do with the final product, but I can attest that all of the ingredients were absolutely fresh, and I followed the recipe as otherwise stated. When the timer went off, I opened the oven door and noted that the ladyfingers loosened from the bottom of the pan and were FLOATING on the top surface of the still-liquified cheesecake filling! Still can’t figure out what went wrong here? I find it hard to imagine that using a portion of mascarpone would result in such a catastrophe, especially since mascarpone has a pretty similar texture to cream cheese. Needless to say I was pretty bummed as the ingredients were not exactly cheap, not to mention the wasted effort, and so was my dad who was looking quite forward to cheesecake for Christmas dessert. I will hesitate before trying this again.
Hi Sharon. Oh my goodness! I’m so sorry to hear about your experience. To be honest, I have never heard that the lady fingers would float to the top. I usually get questions about the surface cracking, but never the base. You are right, I also doubt very much the sub of the mascarpone would be the cause. It sounds like it could be an issue with the oven temperature, given you have followed the recipe and the correct amounts for the ingredients. I. myself have made this exact recipe many times and never had an issue with what you describe. When the cheesecake cooks, the batter should soak in to the lady fingers, which will obviously keep them on the bottom, so I honestly can’t work out what has gone wrong here. I am really very sorry it didn’t work out, but I do hope you can give it another go at a later date.
Thanks very much for writing in, I appreciate your feedback Sharon.
I just put mine together and the lady fingers floated to the top!!! The filling seemed to be pretty thin! Cooking anyway and hoping for the best!
Hi Renee, the filling shouldn’t be that thin. Did you soak the fingers first so they were heavy with liquid? That should keep them on the bottom.
Hope it comes out ok, please do come back to update!!
1st mistake was subbing marscapone for the cream cheese. It can be substituted for the ricotta successfully. Cream cheese is very dense with a lower moisture content so if you sub marscapone you are increasing the moisture over all. 2nd check your oven temperature by purchasing an oven thermometer my oven is a Jenn air but at twenty years it’s not reaching the correct temps an oven thermometer shows that when my oven tells me it’s at 350 it’s really at 335. This is common with new ovens as well. 3rd do not use the water bath, if your spring form leaks ( most do) the aluminium won’t help and you end up with a soggy mess. Place a bowl or pan of hot water on the rack beneath you cake pan. Same results. 4th NEVER try a new recipe for a special event such Christmas unless you have made it previously. If you are going to substitute and you are unsure of how it will turn out DON’T. Save yourself the time and money by making it earlier, if it’s a fail you’ll know not to repeat or if you made an error it can be corrected. BTW baking is an exact science, it’s chemistry plain and simple. If you mess with the recipe in all likely hood it won’t turn out. It’s not like cooking where you can sub and delete and still turn out something palatable. I have been baking ( professionally and at home for many years as well I am a Home Economist. I read many comments on these sites and almost always a failed recipe can be traced back to one of these four tips.
I tried this recipe last night, and I have to say I’ve never woken up to such a nice breakfast. It’s light and fluffy, the ladyfingers added a really nice difference from the usual graham crust on cheesecakes, and the flavours worked so well together. I’m always wary on online recipes, but I’m so glad I tried this one out. Thank you for this deliciousness!!
Hi there! So glad you tried out our recipe! I do agree, there is a wide difference in standard with online recipes, but hopefully you will bookmark our website now that you’ve tried one and enjoyed it! This is certainly one of my favourite creamy desserts… in fact reading your comments makes me want to make it again soon!!
Thanks for writing in and glad you liked it!
Hello! This is a beautiful cheesecake! I would like to know if I could substitute Mascarpone cheese for some/all of the cream cheese called for in the recipe?
Hi Sharon, Thank you! To be honest, I haven’t tried the recipe using any other ingredients / ratios. When I first made this cheesecake, I just kind of invented it with the recipe you see here, and I haven’t ever deviated each time I’ve made it. It’s super creamy and fluffy light, even with the cream cheese, and you don’t actually taste the flavour of the cream cheese (unlike some, you get a slightly sour taste), so I can’t say either way if it would work replacing the cream cheese! The only thing I am thinking is that the cream cheese does act as a thickener to the mixture, otherwise, I can’t see any reason why your suggestion wouldn’t work, but I just haven’t tried it to be sure! Sorry that isn’t very helpful!! If you do try, please let us know, as we always love feedback when people make adjustments so it may help others in the future!
Thanks again for writing in and Merry Christmas!
I think my spring form pan is a 9″ one – can I still make this? I brought all the ingredients before realizing it said a 10″ one, and I really don’t want to have to go buy a new spring form pan…
Hi AP, yes indeed. It shouldn’t matter too much as the size difference is not great. The oven temperature and cook times will still be ok, just remember to keep the oven door shut after cooking so it cools down very slowly,
It will be delicious, so please enjoy!
Great! Thanks so much, I was worried as I’m going to try to make it for a get-together this weekend and didn’t want to have to find something else!
Anytime! Have a super weekend!
This looks so delicious I need to try it
I’m so happy you like it! It certainly is very delicious so please do enjoy!
This is my favorite type of cheesecake. Triamisu belongs with cheesecake.
I can’t have wine in my baking, can I omit it or is there a substitute?
Hi Nada, you can omit the wine no problem. I have made this without also, obviously yo do not get the same exact taste but it is just as delicious!
Debi @ Life Currentssays:
This is beautiful, as are your pictures! Tiramisu is so yummy, and I love the twist you’ve put on it with the cheesecake! Awesome!
Thank you very much!