Tiramisu Cheesecake

Tiramisu Cheesecake - All that's Jas

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This tiramisu cheesecake is light and fluffy.

Tiramisu Cheesecake

When you want your cake and eat it too, make this tiramisu cheesecake. It’s hands-down the best cheesecake there is. This cake is so creamy and luscious, all your problems will be forgotten with the first bite.

 

My indecisive nature is usually causing me more harm than good. I can spend all day shopping only to return home empty-handed and then drag my husband back to the store to help me choose.  That being said, picking a restaurant for a dinner out is an absolute nightmare and deciding on a menu item is even worse.

 

Same problem with blogging. I couldn’t decide what I am most passionate about, thus I’m doing it all.  So I’m cooking, writing, photographing, crafting, gardening, etc. all while holding a day job at the office and being a wife, daughter, mom, grandma, and a dog owner as well. Whew, no wonder I’m chronically exhausted! they say that indecisiveness is the killer of inspiration, but I don’t always agree.

 

Look at this tiramisu cheesecake!

 

Because I’m so indecisive, I was contemplating which one of my two most favorite cakes to bake for my birthday. Then a light bulb came on in my head: bake both as one. Double the love! Make the tiramisu cheesecake! I’m sure I wasn’t inventing the warm water but hey, I didn’t have to decide!

 

Note: best to make a day ahead and if you have no time – no problem! I have the best no bake tiramisu cheesecake recipe too, that I know you will love!!!

This tiramisu cake is topped with chocolate and coffee beans.

Try this easy and delicious NO BAKE TIRAMISU CHEESECAKE!

How To Make Tiramisu Cheesecake

Tiramisu Cheesecake. Double the love! Don't settle for only one cake, have them both and eat it too! #tiramisu #cheesecake #fusion Click To Tweet

 

INGREDIENTS:

For the Coffee Mixture (for dipping ladyfingers):

 

For the Cheesecake:

  • 1 tablespoon Hot Water
  • 1 tablespoon Instant Espresso or strong Coffee
  • 2/3 cup Heavy Whipping Cream
  • 24 Ladyfingers, divided
  • 3 (8 oz.) packages full-fat Cream Cheese, at room temperature
  • 1/4 cup Cornstarch (cornflour, for my European friends)
  • 1 1/3 cups Sugar
  • 2 large Eggs
  • 1 tablespoon Pure Vanilla Extract

 

For the Tiramisu:

  • 1 1/2 cups cold Heavy Whipping Cream
  • 2 tablespoons Sugar
  • 1 tablespoon Pure Vanilla Extract
  • 1 (8 oz.) carton Mascarpone Cheese

 

DIRECTIONS:

Coffee Mixture:

  1. Combine the water and espresso in a small saucepan until dissolved.
  2. Next, add the sugar and coffee liqueur. bring to a boil, then reduce the heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.

 

Cheesecake:

  1. Stir the water and instant coffee together in a small cup until dissolved.  Let cool. Stir coffee into the heavy cream. Set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. First, generously butter the bottom and sides of an 8 or 9-inch springform pan (oddly, mine is 8 1/2-inch). Dip 12 ladyfinger cookies into the coffee mixture just long enough to get them wet, do not soak them! Arrange the ladyfingers on the bottom of the pan. (break or cut the last one to fit and fill the gaps). Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides.
  4. Next, in a large bowl, with an electric mixer, beat one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed.
  5. Blend in remaining cheese, one package at a time.
  6. Add the eggs, one at a time, and continue to beat slowly until combined.
  7. Beat in the remaining sugar and vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended; take care not to over whip!
  8. Spoon the batter into a springform pan. Place the pan in a large shallow pan containing hot water that comes about halfway up of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes – the outside of the cake will set but the center will still be loose.
  9. Remove the cake from the water bath and let cool in the pan, on a wire rack, for 2 hours. Cover with plastic wrap and refrigerate until completely cold, preferably overnight or at least 4 hours.
  10. Top the cold cheesecake, still in the pan, with a layer of 12 ladyfingers dipped in the coffee mixture. Transfer the cake to the freezer until completely frozen, 3-4 hours or overnight.

Line cake pan with lady fingers dipped in coffee.

 

Tiramisu:

  1. In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Do not over mix! Beat in vanilla.
  2. Gently fold in the mascarpone with a rubber spatula.

 

Assemble:

  1. Remove the cake from the freezer and let it stand at room temperature about 10 minutes. Spoon the 2/3 of the mascarpone mixture on the top of the cheesecake and even out with a frosting spatula. Since the cheesecake is still very cold, the mascarpone cream will set fast.
  2. Release and gently remove the sides of the springform. Spread the remaining mascarpone cream around the sides of the cake.
  3. Lastly, sprinkle with cocoa powder or chocolate curls to decorate.
  4. Refrigerate at least 2 hours, until the mascarpone layer is cold and cheesecake layer has defrosted.
  5. Slice cake with a sharp straight-edge knife cleaning it with a paper towel between each slice. Keep leftover cake covered in a refrigerator for up to one week or freeze for up to one month.

This tiramisu cheesecake is coated in homemade frosting.

This tiramisu cheesecake is decorated with flowers and stars.

 

Tiramisu cheesecake is the only cake I could never get tired of eating.

This slice of tiramisu cheesecake has lots of yummy layers.

Like cheesecake fusions? You’ll love Baklava Cheesecake and Layered Maple Cheesecake!

Print Recipe

Tiramisu Cheesecake

Double the love! Don't settle on only one cake, have them both and eat it too! The flavors of silky cheesecake and creamy tiramisu are just so hard to resist.
Prep Time1 hr
Cooling Time2 hrs
Total Time1 hr
Course: Dessert
Cuisine: Italian
Servings: 8
Author: Jas

INGREDIENTS:

For the Coffee Mixture (for dipping ladyfingers):

  • 1/2 cup Hot Water
  • 2 tablespoons Sugar
  • 1 tablespoon Instant Espresso or strong Coffee
  • 2 tablespoons coffee-flavored Liqueur

For the Cheesecake:

  • 1 tablespoon Hot Water
  • 1 tablespoon Instant Espresso or strong Coffee
  • 2/3 cup Heavy Whipping Cream
  • 24 Ladyfingers divided
  • 3 8 oz. packages full-fat Cream Cheese, at room temperature
  • 1/4 cup Cornstarch cornflour, for my European friends
  • 1 1/3 cups Sugar
  • 2 large Eggs
  • 1 tablespoon Pure Vanilla Extract

For the Tiramisu:

  • 1 1/2 cups cold Heavy Whipping Cream
  • 2 tablespoons Sugar
  • 1 tablespoon Pure Vanilla Extract
  • 1 8 oz. carton Mascarpone Cheese

DIRECTIONS:

Coffee Mixture:

  • Combine the water and espresso in a small saucepan until dissolved.
  • Next, add the sugar and coffee liqueur. bring to a boil, then reduce the heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.

Cheesecake:

  • Stir the water and instant coffee together in a small cup until dissolved. Let cool. Stir coffee into the heavy cream. Set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • First, generously butter the bottom and sides of an 8 or 9-inch springform pan (oddly, mine is 8 1/2-inch). Dip 12 ladyfinger cookies into the coffee mixture just long enough to get them wet, do not soak them! Arrange the ladyfingers on the bottom of the pan. (break or cut the last one to fit and fill the gaps). Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides.
  • Next, in a large bowl, with an electric mixer, beat one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed.
  • Blend in remaining cheese, one package at a time.
  • Add the eggs, one at a time, and continue to beat slowly until combined.
  • Beat in the remaining sugar and vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended; take care not to over whip!
  • Spoon the batter into a springform pan. Place the pan in a large shallow pan containing hot water that comes about halfway up of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes - the outside of the cake will set but the center will still be loose.
  • Remove the cake from the water bath and let cool in the pan, on a wire rack, for 2 hours. Cover with plastic wrap and refrigerate until completely cold, preferably overnight or at least 4 hours.
  • Top the cold cheesecake, still in the pan, with a layer of 12 ladyfingers dipped in the coffee mixture. Transfer the cake to the freezer until completely frozen, 3-4 hours or overnight.

Tiramisu:

  • In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Do not over mix! Beat in vanilla.
  • Gently fold in the mascarpone with a rubber spatula.

Assemble:

  • Remove the cake from the freezer and let it stand at room temperature about 10 minutes. Spoon the 2/3 of the mascarpone mixture on the top of the cheesecake and even out with a frosting spatula. Since the cheesecake is still very cold, the mascarpone cream will set fast.
  • Release and gently remove the sides of the springform. Spread the remaining mascarpone cream around the sides of the cake.
  • Lastly, sprinkle with cocoa powder or chocolate curls to decorate.
  • Refrigerate at least 2 hours, until the mascarpone layer is cold and cheesecake layer has defrosted.
  • Slice cake with a sharp straight-edge knife cleaning it with a paper towel between each slice. Keep leftover cake covered in a refrigerator for up to one week or freeze for up to one month.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Tiramisu Cheesecake
Amount Per Serving
Calories 550 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g80%
Cholesterol 202mg67%
Sodium 92mg4%
Potassium 100mg3%
Carbohydrates 66g22%
Sugar 41g46%
Protein 6g12%
Vitamin A 1190IU24%
Vitamin C 0.4mg0%
Calcium 64mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Pin it: Tiramisu Cheesecake

This Italian tiramisu cheesecake dessert is infused with coffee flavors.

See this recipe featured at The Lazy GastronomeBusy Monday, Oh My Heartsie Girl, and 1800GoodFood

 

 

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71 Comment

  1. Reply
    danielle
    August 2, 2016 at 9:46 pm

    This looks amazing, going to make it tomorrow! Wondering does the top layer of ladyfingers that you dipped in the coffee mix get soft? Do I need to soak them very well or the cream softens them? Just afraid mine will be crisp! LOL Thank you!!!

    1. Reply
      allthatsjas
      August 3, 2016 at 1:50 pm

      Hi Danielle, thank you for stopping in! The longer they stand, the softer they’ll become but never too soft (or maybe we just ate it too quick to notice, lol). I would say, do as you normally would. Make them moist, but don’t drench them in the coffee 🙂 Please do make ahead for two reasons: the process is lenghtly and it’s better the next day anyways 😀 Let me know if you have any other questions. Hope you’ll love it just as much as we did! 😀

  2. […] Number 3 — Tiramisu Cheesecake […]

  3. Reply
    Adina
    April 13, 2016 at 10:05 pm

    Hi! I would like to make this recipe for a friend’s shower next weekend but I don’t have enough freezer space. Would it be possible to just chill the cheesecake and ladyfingers rather than freeze them? Thanks for this lovely recipe!

    1. Reply
      allthatsjas
      April 18, 2016 at 8:12 pm

      Hi, Adina! I am so sorry for the late response, it’s been a crazy busy week for me. Yes, you can keep in in the refrigerator, but it will take more time for it to set. Making it a few days ahead would be my suggestion. Hope you’ll give it a try if it’s not too late. Have a wonderful week! XOXO

  4. Reply
    Angela
    March 24, 2016 at 3:00 pm

    I don’t know if this recipe is still watched by the creator, but this tiramisu cheesecake is OUT OF THIS WORLD!! It took me a bit of time to make it, but it was easy and I followed instructions to a “T”.

    This is my daughter’s birthday cake this year and I don’t think I could have picked a better recipe!! Thanks so much

    1. Reply
      allthatsjas
      March 25, 2016 at 10:46 am

      Wow, Angela, you just made my day! I am so happy you tried it out and loved it as much as I did! Yes, it is a bit time-consuming, but well worth the effort. Happy birthday to your daughter and have a wonderful Easter time! XOXO

  5. Reply
    Gloria
    January 13, 2016 at 11:58 am

    I had to check this out, combination of my both my favorite recipes. I have combined cheese cake with brownies, with Apple Pie filling, but Tiramisu, absolutely HAVE TO make this. I have a 4 and 5 bar cream cheese cheesecake recipe which is New York style, this looks creamy. I think I can handle all this creaminess, lol…

    Thank you for a wonderful recipe, I will pin and share.

    1. Reply
      allthatsjas
      January 13, 2016 at 8:07 pm

      Thank you, Gloria! You’ll love this one too, I guarantee! Cheesecake with brownies….oh my, that must be really decadent! Will have to try it for myself 😀 Have a beautiful day and thanks for stopping in!

  6. Reply
    Pixelated Mushroom
    January 11, 2016 at 5:54 pm

    Thanks for the recipe ^_^ I made it as a birthday cake for my partner this year. Yum!
    Picture: pixelatedmushroom.blogspot.com.au/2016/01/tiramisu-cheesecake.html

    1. Reply
      allthatsjas
      January 12, 2016 at 3:20 pm

      Aw, thank you so much for using my recipe! That made my day 😀 Hope Tom liked it too!!! Warm hugs from the snowy Indiana 🙂

  7. Reply
    Layered Maple Cheesecake - All that's Jas
    December 15, 2015 at 10:47 am

    […] to me after baking the red velvet cheesecake. Next up was a fusion of my two favorite cakes, the tiramisu cheesecake. I recommend them […]

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    Sernik tiramisu… | brunetkawkuchni
    November 23, 2015 at 6:49 pm

    […] z tej strony, z drobnymi […]

  9. Reply
    MD
    August 10, 2015 at 2:17 pm

    One question: I have a family recipe that uses eggs for the mascarpone tiramisu, so I am wondering if I could swap the tiramisu topping with the recipe that I have. Thanks!

    1. Reply
      allthatsjas
      August 10, 2015 at 5:45 pm

      Of course! There are really no rules. If you like other filling better, go for it! Just make sure you have enough 🙂 Please let me know how it turned out, I’d love to know!!! Thank you.

  10. Reply
    MD
    August 9, 2015 at 2:44 pm

    Hi,

    I am planning to bake this cake to bring it over to a family gathering. Can I make this ahead? Thanks:)

    1. Reply
      allthatsjas
      August 9, 2015 at 9:52 pm

      Yes, most definitely! It is even better the next day! Hope everyone likes it! 🙂

  11. Reply
    Jennifer Tammy
    June 12, 2015 at 3:28 pm

    Wow, how delicious does this look? WE LOVE TIRAMISU and this is just over-the-top good!

    1. Reply
      allthatsjas
      June 13, 2015 at 10:13 am

      Thank you, Jennifer! Hope you try it someday. Have a great weekend! 🙂

  12. Reply
    Virginia
    April 16, 2015 at 6:56 pm

    In your instructions it does not say at anytime say to add the eggs in the cheesecake step…I followed your recipe exactly and after I poured the batter in the pan on top of the ladyfingers and was about to place it in the oven I noticed the eggs still sitting on the counter. So I had to scoop most of the batter back out into my mixing bowl carefully not to tear up the soft ladyfingers and added the eggs. I then spread it back into my pan and it’s in the oven now and I have my fingers crossed it still turns out ok or all my ingredients have been wasted!

    1. Reply
      allthatsjas
      April 17, 2015 at 1:27 pm

      OMG, you are absolutely right! I missed that part! I am so sorry and hope it still turns out alright! I feel so bad right now because those things have happened to me before and I always double-check that I didn’t forget something. Now I’m one of those people too! 🙁
      Thank you so much for pointing it out to me. I’m fixing it right now!

  13. Reply
    Liebster Award |
    January 28, 2015 at 2:44 pm

    […] I don’t have just one. I love cheesecake and tiramisu and recently “married” the two here […]

  14. […] Tiramisu Cheesecake • All That’s Jas […]

  15. Reply
    Jann Olson
    January 10, 2015 at 9:45 pm

    Oh my, this is absolutely gorgeous and it looks delicious! Thanks so much for sharing it!
    hugs,
    Jann

    1. Reply
      allthatsjas
      January 11, 2015 at 8:59 am

      It was worth every effort 😀

  16. Reply
    Busy Monday 146 | A Pinch of Joy
    January 6, 2015 at 6:45 am

    […] Homemade Equine Treats  Yesterfood — Smoky Pecan Pimento Cheese All That’s Jas — Tiramisu Cheesecake Frugal Living Mom — Grandma’s Easy Basil Pesto    Luv A Bargain – Raspberry […]

    1. Reply
      allthatsjas
      January 6, 2015 at 11:28 am

      Thanks bunches! 🙂

  17. Reply
    Made From Pinterest
    December 31, 2014 at 12:46 am

    This looks amazing! Keep posting stuff like this, it always looks incredible! I am making this ASAP! Thanks!

    1. Reply
      allthatsjas
      December 31, 2014 at 9:22 am

      Thank you so very much and Happy New Year!

  18. Reply
    Thalia @ butter and brioche
    December 22, 2014 at 11:06 pm

    This tiramisu cake looks SO incredibly delicious.. and I can imagine it would have tasted even better too! Definitely craving a slice right now. Pinned!

    1. Reply
      allthatsjas
      December 26, 2014 at 3:00 pm

      Hi Thalia! It WAS really good…better with each day…rich but so worth the extra pounds, lol.

  19. Reply
    Baby June
    December 22, 2014 at 8:48 pm

    Wow that is absolutely gorgeous!

    1. Reply
      allthatsjas
      December 26, 2014 at 2:58 pm

      Thanks for the love! 🙂

  20. Reply
    [email protected] In Good Flavor
    December 22, 2014 at 8:19 pm

    This is such a terrific cake! It is going on my list of must-try. Pinning.

    1. Reply
      allthatsjas
      December 26, 2014 at 2:58 pm

      Thank you Thao! Hugs

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