Tiramisu Cheesecake

July 6, 2010 at 10:30 am (Recipes)

I made the regular “master cheesecake” for darling DannyO’s birthday.  It was delicious!  I made a cherry sauce for on top of it.  I warned my friend,  Jana, that my 4th of July dessert would be an experiment.  She said that would be just fine.  Don’t be intimidated.  It is very easy to make!  Of course, if you aren’t a baker, just make sure and follow the steps as they are laid out and you will be fine!

Master cheesecake

The crust components

  • 1 tablespoon softened butter (for brushing the sides and bottom of pan)
  • 3 tablespoons crumbs from chocolate wafers, graham crackers or gingersnaps. OR
  • 1 (3 ounce) package soft ladyfingers left whole but trimmed to fit the pan. (They need cut in half).

If you are making just the “master cheesecake” recipe and prefer a thicker graham cracker crust, follow the directions on the cracker package or crumb mix package.  (I used the thicker bottom crust, and thin side crust when I made mine.)

The body of the cheesecake.

  • 3 (8 ounce) packages cream cheese at room temperature
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup sour cream

The “extras” needed to make it a Tiramisu Cheesecake

  • 6 tbsp strong coffee and 2 tbsp rum (for brushing the ladyfingers)
  • 2 tbsp espresso or instant coffee powder
  • 4-ounce bar of semi or bittersweet chocolate
  • remainder of heavy cream
  • 1/8 cup of confectioner’s sugar

The recipe calls for wrapping a 9-inch spring-form pan with aluminum foil so it can sit in a water bath.  That didn’t work for me because no matter how hard I tried, the water leaked through the springform, into the cheesecake.  I actually made the recipe two times because of this issue!  I ended up filling an 8×8 cake pan half full with boiling water and putting it on the second oven rack, letting the steam do the work

1. Brush the interior of the springform pan with melted butter.  Add crumbs of choice and tilt pan in all directions to evenly coat.  OR  Dip the lady fingers in 6 tbsp strong coffee and 2 tbsp rum.  Trim the lady fingers in half so they go around the perimeter of the cake pan.  Line the bottom of the pan with the remainder of the ladyfingers.

 2. Mix cream cheese until smooth.  Gradually add sugar and beat on medium speed until fully incorporated.  Scrape down bowl sides and beat again until smooth.  Beat in eggs one a time. Slowly beat in vanilla and sour cream and heavy cream. 

At this point, I poured 1/2 of the mixture into the pan.  I then added two tbsp. instant coffee to the remaining batter, mixed well and then added to the pan, allowing the swirls and twirls to happen. 

Put in oven 325.  Put pan with boiling water under the springform pan; do not put the pan in the water.  Cook 50 minutes.  The cheesecake should be firm around the sides and a bit jiggly in the middle.  Turn off the oven, open the door and let the cheesecake in the oven for 30 more minutes.   

Cool.  Whip the remaining heavy cream, add 1/8 cup or so of XX sugar.  Spread over cooled cake.  Shred bittersweet chocolate on top of the whole cake.

The basic cheesecake recipe is marvelous. The addition of the coffee, the rum, the chocolate, just made the cake absolutely “sing!” It was indeed a hit at the party!



  1. Danielle said,

    Oh goodness! I love Tiramisu anything, so this fab!

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