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Tiramisu Cheesecake

It’s my birthday …. so this Tiramisu Cheesecake is special dessert just for me. It’s smooth, rich and flavorful. Best of all it has just the right amount of sweet.

This tiramisu cheesecake has the perfect balance of sweet. With the richness of the cheesecake, the sweetness of the marscarpone and a kick of espresso.

One of the ways I show my love and appreciation for my teacher’s assistants is to make them special desserts. It’s my way of showing them I am thankful for all the help they provide during the school year. This Tiramisu cheesecake was inspired by that cupcake that my T.A. s loved so much.

The Tiramisu cupcake was the biggest hit with my teacher’s assistants. I don’t think any other cupcake came as close to being so favored. I’m not sure whether it was the drizzle of coffee over the cupcake (yes, I gave my students coffee) or the mascarpone whipped frosting on top. Either way, it’s not too sweet and totally delicious.

This tiramisu cheesecake has the perfect balance of sweet. With the richness of the cheesecake, the sweetness of the marscarpone and a kick of espresso.

I didn’t want cupcakes for my birthday. And the bakery near us has a wonderful tiramisu cake so I wasn’t going to make that. Then it came to me, Tiramisu Cheesecake. Of course, I had to figure out the recipe. In my love of everything cheesecake I hadn’t seen a tiramisu cheesecake. How I was going to make it.

The Dilemma

Well, I knew I could make a good cheesecake base. The base is always cream cheese.  Some people add sour cream or heavy cream. You could even add yogurt. It depends on what you like. So then I had to figured out whether I would use lady fingers or make a cookie crust.

In the end, I decided I would use lady fingers because what is tiramisu without lady fingers? I also decided to add sour cream. Typically, I would not add sour cream to my cheesecake mixture but I really wanted it to be light and smooth despite all of the layers and elements.

Since this cheesecake was special, just for me I had to make the family one too. It quickly became a family favorite. Does your family like cheesecake?

Tiramisu Cheesecake

Makes 12 servings


  • 6 oz Lady Fingers
  • 3 packages of 8oz cream cheese
  • 4 tablespoons butter, softened
  • ½ cup strong coffee
  • ½ cup Kahlua
  • ½ cup marsala wine
  • 3 (8oz packages) cream cheese
  • 1 cup sugar
  • 8 oz tiramisu mascarpone
  • ½ cup sour cream
  • 1 tablespoon of vanilla
  • 4 tablespoons of flour
  • pinch of salt
  • 3 eggs
  • 4 tablespoons of cocoa powder for dusting

Supplies: large oven safe pan, saucepan, large bowl, spatula, mixer, springform pan.


Preheat oven to 350 degrees.

Place a large oven safe pan of water in the bottom of the oven.

Remove cream cheese from refrigerator to soften.

Grease spring form pan with butter.

Add warm coffee, Kahlúa (or any coffee liquor) and marsala wine in a pot/saucepan until it begins to boil (No worries moms, cooking helps to intensify the overall flavor and boils off the alcohol).

Let the mixture cool.

Place ½ of a cup of coffee mixture aside to incorporate into cream cheese mixture later.

My Kitchenaid Mixer

In a large bowl or stand mixer add cream cheese and sugar; on medium speed mix until smooth (about 4 minutes).

Scrape the sides of the bowl, add marscapone, sour cream and vanilla; mix for another 4 minutes.

Scrape bowl, add flour and a pinch of salt; mix until well combined.

Add eggs one at a time and mix on medium speed.

Scrape the sides of the bowl. If you are using a stand mixer make sure you scrape the bottom of the bowl. Large clumps of cream cheese sometimes are hiding there.

Then add coffee mixture and blend until incorporated.

Dip the lady fingers in coffee mixture. Be careful not to drown the lady fingers. If left too long the biscuits will absorb all of the liquid.

Press lady fingers into the bottom of springform pan.

Place remaining lady fingers along the sides of the springform pan with flat side facing inward. Space lady fingers evenly apart around the sides of the pan.

Finally, pour the cream cheese mixture into the springform pan.

Bake cheesecake for 45 minutes until the edges have set and the center jiggles just a little.

Turn oven off and open oven door. Allow the cheesecake to sit in the oven for an additional 20 minutes.

Let cheesecake cool in fridge for at least 4 hours.

This tiramisu cheesecake has the perfect balance of sweet. With the richness of the cheesecake, the sweetness of the marscarpone and a kick of espresso.

This Tiramisu Cheesecake recipe was delicious. The sour cream really did make the cheesecake nice and velvety. And the flavors were perfect.  Happy Birthday to me!

If you try this recipe, I’d love to know. Take a picture and tag it #elskitchencmfrt on Twitter or @els.kitchencomforts on instagram. I’m excited to see what you cook up.


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