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.
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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!
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.
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
** 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)
NOTES
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!
Instructions
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!
Recipe Card
Creamy Tiramisu Cheesecake
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 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
Instructions
- 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 ServingsAmount Per Serving: Calories: 452Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 178mgSodium: 212mgCarbohydrates: 37gFiber: 0gSugar: 21gProtein: 11g
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Here's a selection of delicious Baked Cheesecakes for you to enjoy
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Cc
says:Not impressed the lady fingers kept floating to the top when I poured the mixture in. I pressed them tightly to the bottom of the pan and it still didn’t matter .
Lovefoodies
says:Hi there, the lady fingers need to be dipped in the coffee in order to absorb moisture and become heavier. That way they shouldn’t float to the top
Katie
says:I just wanted to say thanks for this recipe! I made it yesterday for my mother’s birthday and it turned out perfectly, a lovely light and fluffy cheesecake. It didn’t have a very strong tiramisu flavor but the base of coffee and Marsala ladyfingers was just enough and was fun and different to a standard biscuit base. It was a big hit and I’ll definitely make it again!
Lovefoodies
says:Hi Katie, so glad you enjoyed it and happy birthday wishes to your mother too!
Janey
says:Tiramisu Cheesecake, made. Poured batter over fingers which immediately floated to top, dooh. Reread recipe & states quickly dip fingers not let them soak. So glad did a trial run before my big event I was going to make this for. Disappointed to say the least.
It’s still in oven, so hope the taste is good to make up for my huge disappointment.