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Tiramisu Cheesecake


This Cheesecake Factory Tiramisu Cheesecake recipe emulates that of tiramisu, the classic Italian dessert. Like the traditional version, this sweet delight uses espresso-soaked lady fingers with mascarpone cheese.

Rate this recipe 4.4/5 (44 Votes)
Tiramisu Cheesecake 1 Picture


  • 3 (8-ounce) packages cream cheese
  • 1 cup white sugar
  • 1 (8-ounce) container mascarpone cheese
  • 2 eggs
  • 4 tablespoons flour
  • 4 tablespoons coffee brandy or espresso, divided
  • 1 (8-ounce) package ladyfingers
  • 4 tablespoons butter or margarine
  • 1 (4-ounce) package semisweet chocolate


Servings 10
Preparation time 10mins
Cooking time 80mins


Step 1

Preheat oven to 350°F and place a pan of water on the bottom of oven.

Crush the package of ladyfingers to fine crumbs. Melt the butter or margarine, and add to the crumbs. Moisten with 2 tablespoons of the coffee brandy or espresso. Press into 9-inch spring form pan.

In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee brandy or espresso, and mix. Add the eggs and the flour; mix slowly until smooth.

The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not over-mix at this point. Pour batter into crust.

Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling.

Refrigerate for at least 3 hours, or overnight, before serving. Right before serving, grate some semisweet chocolate on the top.

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