When I asked if they had a favorite cheesecake, without hesitation she said “my mom absolutely loves Tiramisu cheesecake.” Yikes, I thought. I hadn’t ever made a Tiramisu cheesecake but it sounded wonderful.
The Italian word “tiramisu” means “pick-me-up” and refers to a dessert of ladyfinger sponge cake dipped in coffee layered with mascarpone cheese. Add in classic cheesecake ingredients like cream cheese, sour cream, a little whipped cream and eggs, and this dessert redefines a classic.
Cheesecake takes a little time to make but it is easy and well worth the effort!
Mangia bene, vivi felice,
~ Catherine
- 1 (12) ounce package of ladyfingers or sponge cake
- 4 Tablespoons butter, melted
- 2 teaspoons coffee flavored liqueur (Baileys or Kahlua)
- 4 Tablespoons strong brewed coffee* (split)
- 1 teaspoon rum extract
- 4 (8 ounce) packages of cream cheese, softened
- 1⅓ cups sugar
- ⅓ cup heavy whipping cream
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 4 eggs, slightly beaten
- Baking cocoa, cinnamon, powdered sugar optional for dusting
- Preheat oven to 325 degrees F.
- Brush bottom of a 9-in. springform pan with butter; sprinkle with torn up pieces of ladyfinger. Mix 2 Tablespoons melted butter, 2 Tablespoons coffee flavored liqueuer and 2 Tablespoons strong coffee together. Pour evenly over ladyfingers. Lightly press over entire bottom of springform pan, forming a bottom crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake for 5 minutes in preheated oven.
- In a large bowl or food processor, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and remaining 2 Tablespoons coffee and rum extract. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Placing the springform pan in water when baking will keep the top crust from splitting during and after baking.
- Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- Remove rim from pan. Just before serving, dust cheesecake with a mixture of powdered sugar, cocoa and cinnamon. Yield: 12 servings.
Dusting with cocoa, cinnamon and powdered sugar mixture is optional.
This recipe is a combination from Taste of Home and All Recipes.
Oh my goodness this looks good! What a nice thing to do for your friend.im sure you blessed them.
Thank you Terri, it was a blessing for us too — we got a little bite but not a whole cheesecake of calories! 🙂