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This Baked Tiramisu Cheesecake is a combination of my ultra-popular Best New York Cheesecake, and my favorite Italian dessert, Tiramisu. It is an ultra silky, creamy, and luscious cheesecake with a chocolate crust, a layer of coffee soaked ladyfingers in the middle, and a layer of coffee mascarpone cream on top. Not only does it taste incredible, it also looks like an absolute showstopper, both inside and out, making it a great dessert for the holiday season!
I’ve always wanted to make a tiramisu cheesecake since I love the two desserts individually, and tiramisu also has cheese in it (mascarpone). And I am so glad I gave it a go! This cheesecake brings together the best of both worlds, and I’m excited for you to give it a go.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHY YOU SHOULD TRY THIS TIRAMISU CHEESECAKE
While there are many tiramisu cheesecake recipes on the internet, I highly recommend giving this one a try! The reason is simple: this is a baked cheesecake, while most other recipes are no-bake. Now, I know, no-bake cheesecakes are delicious and really easy to make. But in my opinion, nothing really beats a good baked cheesecake (if you’ve tried my recipe, you’ll agree), and it isn’t really that much more work to make it. So I really wanted to create a baked tiramisu cheesecake recipe, and the result is worth it!
HOW TO MAKE BAKED TIRAMISU CHEESECAKE
Let’s summarize the steps and components:
- Make the chocolate crust. Instead of using graham crackers, I use chocolate cream cookies (like Back To Nature or Oreos) for this crust because I feel that the flavor complements tiramisu more (we all know the cocoa powder is the best part of a tiramisu!!). The crust is also quickly baked to ensure it sets and is crispy
- Prepare the cheesecake filling. This is the exact same recipe as the cheesecake filling of my classic New York cheesecake, but I have replaced 8 oz of cream cheese with 8 oz of mascarpone to add more of the tiramisu flavor. The difference is really subtle, though, so if you can’t easily find mascarpone, just use cream cheese. I also skip the lemon juice. If you want, you can also add instant coffee to this filling
- Layer the cheesecake with coffee soaked ladyfingers. Now this is where the real tiramisu part comes in. Add half of the cheesecake filling to the pan, then add a layer of coffee soaked ladyfingers before adding the remaining cheesecake filling. This will add the coffee flavor and the tiramisu texture to this cheesecake
- Bake the tiramisu cheesecake. This is done in a water bath low and slow so the cheesecake does not rise and fall too much, and retains a creamy texture
- Let the cheesecake cool overnight. This is important! Don’t try to rush the cooling process, as the cheesecake may not set otherwise
- Cover with coffee mascarpone cream. This is a simple mixture of mascarpone, coffee, sugar, and heavy cream which has a similar texture to the cream used in tiramisu, and adds more of the coffee flavor. Layer the cream onto the cooled cheesecake however you like (I like to pipe it in dollops using a round piping tip)
- Dust with cocoa powder & serve!
TIPS TO PERFECT THIS TIRAMISU CHEESECAKE
This cheesecake is easy to make, but there’s a lot that can go wrong! So please read all these tips before you proceed.
- Use a 10×3″ springform pan, and ensure it is tight! Most cheesecake recipes use a 9″ pan, but it is important to use a 10″ pan for this recipe, as a 9″ pan will not fit all the batter due to the addition of ladyfingers. Make sure the pan is not leaky so water does not seep in. If you have to use a 9″ pan, you will have some leftover batter. You can fill a cheesecake pan almost to the top, and as long as you bake it at a low temperature in a water bath, it should not overflow
- Use high quality cream cheese. I strongly recommend using Philadelphia brick cream cheese (not the one that comes in a tub) for the best results
- Keep crust thicker on the bottom. I push a thin layer up the sides of the cheesecake as I like the look, but most of the crumbs are packed on the bottom. This ensures the cheesecake has a sturdy base
- Perfect the mixing method for the cheesecake filling. The perfectly creamy cheesecake requires mixing the batter the right amount – I have shared in depth tips on this in this post, so check it out!
- Don’t oversoak the ladyfingers. You need a quick dip on both sides (in and out), don’t hold them in or try to soak them. The ladyfingers should be soaked less than they usually are for tiramisu. This is because they will also absorb liquid from the cheesecake batter, and soaking for too long will make them too soggy
- Perfect the bake. Bake at 320F in a water bath until the cheesecake is set on the edges but still has a good wobble in the middle. Avoid opening the oven door until the last 5 minutes in order to prevent cracks
- Don’t rush the chilling. Allow the cheesecake to come to room temperature, then transfer to the fridge (without any cover) and chill overnight. This is crucial to allow the cheesecake to fully set
FREQUENTLY ASKED QUESTIONS
If you don’t have mascarpone cheese, you can substitute it with cream cheese in this recipe. Just note that the tiramisu flavor will be a bit less pronounced this way.
If you want, you can add some rum to the coffee soak for the ladyfingers.
I strongly recommend getting a 10″ pan, but you can also use a 9″ pan. Make sure the pan is at least 3″ tall, wrap aluminum foil around it tightly to make a collar, and only fill it till slightly below the brim (at least in my experience, I filled almost all the way, and my cheesecake did not overflow). This means some cheesecake batter will be left over, but you can make it in a smaller pan separately!
Do not open the oven for the first 75 minutes. Around 75-80 min, quickly open the oven door and jiggle the cheesecake gently. It should be firm on the edges but quite jiggly in the center. You can also touch the center of the cheesecake lightly – it should feel firm and bouncy. For an extra creamy cheesecake, take out of the oven at 80 min. For a firmer cheesecake, wait until 85 min.
Chances are, water has leaked into your pan from the water bath. To prevent this, use a good quality springform pan that isn’t leaky. Tightly wrap the outside of the pan in aluminum foil for double protection (I take 3 large sheets and overlap them in different directions to make sure no water can get in).
Cheesecakes crack due to sudden changes in temperature, usually if the oven is too hot, or you open and close the oven door too early or too often. To avoid this, make sure your oven is calibrated correctly (320F), use a water bath, use the oven without a fan setting, and don’t open the oven at all until 75 minutes in. If the cheesecake cracks anyway, don’t stress – you can use a butter knife to fix the crack while the cheesecake is still hot (plus it will get covered anyway).
Tiramisu and cheesecake lovers are in for a treat on Bake With Zoha! Check out my most popular recipes:
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Ingredients
Chocolate crust:
- 35 chocolate creme cookies (455 g)
- 5 tbsp unsalted butter, melted (85g)
Cheesecake filling:
- 24 oz full-fat cream cheese, room temperature (3 8oz blocks, 680g)
- 8oz good quality mascarpone (e.g., Galbani), room temperature (226g)
- 1 1/2 cups granulated sugar (325g)
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs, room temperature
- 1/2 cup heavy cream (120g)
- 1 cup sour cream (240g)
- 1 tbsp cornstarch
Assembly:
- 12 ladyfinger biscuits
- 1/2 cup strong coffee (make black coffee however you like, but make it stronger)
Coffee mascarpone cream:
- 4 oz good quality mascarpone cheese, cold (113g)
- 2–4 tbsp granulated sugar
- 1 tsp instant coffee + 1 tsp water
- 1 cup heavy whipping cream, chilled (240g)
Decoration:
- 2 tbsp cocoa powder to dust
Instructions
Chocolate crust:
- Preheat oven to 350F (conventional) and butter the bottom of a 10″ springform pan (3″ tall)
- Grind the chocolate creme cookies and melted butter in a food processor until they form a fine crumb. Transfer to the pan, and pack very tightly using a measuring cup. You can push a little up the edges but keep most on the bottom.
- Bake for 7-8 min
Cheesecake filling:
- Adjust the oven temperature to 320F (conventional)
- Add the cream cheese and mascarpone cheese to the bowl of your stand mixer along with the sugar, vanilla and salt. Use the paddle attachment to beat for 2-3 minutes on medium-low speed until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly
- Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
- Add the cream, sour cream, and cornstarch (sifted), and mix at low speed until just combined. Keep scraping sides of the bowl
Assembly & baking:
- Seal your pan tightly with aluminum foil on the outside (not on the top)
- Pour half of the batter into the crust and gently shake to spread it. Tap the pan a few times on the counter to get rid of any air bubbles
- Soak the ladyfingers in the coffee quickly (just a quick dip on each side, don’t hold them in), and layer in the cheesecake pan gently. Try to get them as close as possible, and cut some ladyfingers into smaller pieces to fill in the gaps
- Gently add the remaining cheesecake batter (you can fill the pan until just under the brim) and lightly shake and tap again
- Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the springform pan in the water and bake for about ~80 min. Don’t open the oven until at least 75 minutes in. When done, the cheesecake should have firm edges but a jiggly center
- Remove from the oven, and cool at room temp for 15 min. Then run a butter knife between the cheesecake and the walls of the pan to separate them (don’t open the pan), and cool for 2-3 hours at room temp. After this, place in the fridge and chill overnight (no cover needed)
Coffee mascarpone cream:
- The next day, add the mascarpone, sugar and coffee to a bowl, and whisk until creamy. Then add the heavy cream, and whisk on low speed until the mixture forms stiff peaks
Decoration & serving:
- Carefully remove the chilled cheesecake from the pan and transfer to a serving stand
- Spread on a thin layer of the coffee mascarpone cream. Transfer the remaining to a piping bag and pipe it on top of the cheesecake using any pattern you like
- Dust the cheesecake with cocoa powder, and you’re ready to enjoy!
Video Tutorial
Notes
- It is important to use a 10″ pan which is 3″ tall, as otherwise the batter won’t fit. If you use a 9″ pan (make sure it is at least 3″ tall), you will have some leftover batter. I fill my pan almost to the top, and have never had a cheesecake overflow because it is baked low and slow in a water bath
- Don’t oversoak the ladyfingers, just a quick dip is needed. They will absorb more moisture from the cheesecake batter during the bake
- Read all tips provided in the blog post above for the best results
Comments
James
Hi Zoha! I am making this cheesecake as a test, then will be making a second one for a dessert auction.
I assume for the chocolate cookies I take out the filling and only grind the cookies themselves, but I didn’t see that specifically stated unless I missed it.
Thank you!
Zap
I had the same problems as another commenter – some of the ladyfingers floated to the top, and I had to cook the cheesecake an extra 15min past the maximum time posted in the recipe.
For the ladyfinger problem, I think what would help would be pouring in just enough of the second layer of batter to fully soak into the ladyfingers. Then, after a few minutes, slowly pouring in the rest. How much you’re able to soak the ladyfingers in the coffee before they fall apart is probably another factor. The less soaked they are, the more likely they are to float up. But it’s a very tricky balance.
That being said, the cheesecake turned out fabulous. The texture was perfectly creamy and smooth, and the flavor was incredible. It’s a pain to do a water bath, but it really is essential to getting that even texture.
I would absolutely make this recipe again!
Karishma Patel
I made it for my husband’s birthday, because we both love tiramisu and cheesecake and this was the best combination ever, it turned out so good! Everyone at the party was asking for recipe and I gave everyone your reference!
Will definitely try other recipes from your blog, thank you !
Trish
Can you please tell what kind of instant coffee you used in the mascarpone cream.
Ann Breitenbach
Hi Zoha,
I haven’t made your cheesecake yet. I’m invited to an Italian dinner & wanted to make your recipe. It’s a beautiful looking dessert. Did you use the back of a spoon to create that divot in the cream?
Hannah
This recipe is magic, if you love tiramisu and you love cheesecake this is an absolute must try. I added cocoa powder to the base and it’s delicious. I’m so impressed. The flavour is not over powering as there is only one layer of coffee dipped lady fingers unlike a regular tiramisu. So glad I found this recipe, thank you Zoha xx
Zoha
Thank you so very much for trying the recipe and taking the time to write this lovely review, Hannah! 🙂
Saym
Hello, After seeing the comments about the lady fingers rising to the top. I followed your suggestions on all the comments but unfortunately still had the same issue as some of the other people have had. All the ladyfingers rose to the top. End cheesecake definitely didn’t look like yours when sliced.
Perhaps this recipe needs to be looked at again as surely more than a few people having reported the same issue shows there is inconsistency with the recipe itself.
Many Thanks
Zoha
Hi Saym – i’ll definitely try to revisit when I find the time again!
Sarah
Hi Zoha, this is a phenomenal cheesecake. Love the frosting design – it was a big hit when I made this. I tried this recipe twice and both times, I noticed that the ladyfingers biscuits were “rising to the top” even though I split the batter as 50-50 the first time and 30-70 the next time. 30-70 was a better split and after baking, I got a more even cheesecake top compared to the 50-50 split. Some biscuits rose to the top and cracked the surface while baking. The recipe is magic but any advice on this situation?
Zoha
Hi Sarah! 🙂 Glad you enjoy this recipe. That is quite strange – it seems like your ladyfingers are lighter than the batter, causing the batter to sink and the ladyfingers to rise. Perhaps you’re not soaking the ladyfingers long enough, or your batter is too liquidy? I’m not exactly sure. When I make this cheesecake, I like to ensure the ladyfingers are tightly layered, and then spoon on the cheesecake batter slowly so I haven’t had this issue. Maybe try that?
DaveH
What is the consistency of the lady fingers in the finished cheesecake? Crunchy or cake like?
Jacki Pearson
Cake like. As you soak them. Some Lady fingers are crunchy some softer before soaking. But they have the same texture as they do in traditional tiramisu
Zoha
Thanks for the helpful tip!
Zoha
Soft like cake!
Mary Senor
I just made this last night for the office. It was a HUGE hit!! It came out perfectly!
Zoha
YAY!! Thank you Mary! I am so happy to hear that
Susie
Hi Zoha
Your cake looks so beautiful and can’t wait to try out your recipe. Just curious as to what piping tip you used for the top?
Zoha
Thank you so much! I used a 1/2″ french star tip 🙂
Zoha
So glad to hear that 🙂
Melissa
Perfect anniversary dessert!
Lori
Hi! Zoha, I’m planning on making your baked tiramisu cheese cake recipe, how far in advance can it be made.
Zoha
Thank you Melissa! <3
Deborah
Did o use soft lady fingers or Italian dry lady fingers
Ash
I made this baked tiramisu cheesecake for Christmas and ran into some issues. Unfortunately the lady fingers floated to the top of the cake after adding the second layer of batter in and then I put it in the oven for 1hr 20min, it was brown on top and jiggly.. however the cheesecake was really under cooked! I’ve followed the NY cheesecake recipe before and it was perfect so I’m not sure what happened with this one. It was too undercooked to eat but it’s strange because it looked done at the top and jiggly in the centre!
Trish obrien
I tried to change review but couldn’t, 5 stars!!
Kim
If you soak the ladyfingers in espresso syrup it should keep them in place while you slowly pour the other half of the cheesecake mix
Josie
my lady fingers rose to the top. how can I prevent that from happening.
Zoha Malik
Hi Josie! Did they rise as soon as you added more cheesecake batter, or during baking?
Zoha
Hi Ash, thank you for your feedback and I’m sorry you had these difficulties! For the pouring, I use a spoon to gently add the cheesecake batter and did not have any issue with ladyfingers rising. To me it sounds like your batter may have been overmixed leading to it becoming runny. As for the cooking time, did you by any chance use up all the batter in a 9″ pan? Or what sized pan did you use?
Lori
Hi Zoha, I’m planning on making your baked tiramisu cheese cake recipe, I was wondering how far in advance can it be made.