Reviewed: Sep. 12, 2008

awesome texture and awesome taste - it was great! I made it in a smaller springform pan though and lined the side of the pans with ladyfingers, and also put a little bit more of the coffee liqueur. Topped with whipped cream then shaved Godiva chocolate~ heaven!!

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moosie

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Sep. 10, 2008

YUM!!! I made this for my husband's birthday (his favorite desserts are Tiramisu and Cheesecake) and it was a huge hit. I agree that it doesn't taste all that much like Tiramisu, but the flavor is terrific. Added Vanilla wafers to the lady finges and that was tasty. Thanks for a great recipe.

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Reviewed: Sep. 7, 2008

I made this cheesecake for my in-laws recently and it was gone in 24 hrs. My father-in-law is not a fan of dessert but he was the first one to finish his piece. I couldn't find lady fingers at my grocery store so I substituted 1 pkg. Stella D'oro margherite cookies (I used just the vanilla ones and will use the chocolate cookies for another dessert). The cheesecake tasted great with the cookie crust. Definately will make this cheesecake again.

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zepperdoodle

Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

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Reviewed: Sep. 2, 2008

I made the adjustments suggested in other reviews: 4Tbsp coffee liqueur in the crust as well as 4 tbsp liqueur + 4 tbsp espresso in the cheese mixture. I topped the cake with chocolate ganache and coated the sides with whip cream and stuck ladyfingers around the sides. While it was a good cake, I actually found the coffee flavor too strong so I think I'll try the original recipe next time.

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Jeanine

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 16, 2008

I served this to absolutely rave reviews from family and neighbors. They keep asking when I'll make it again. It was so easy to make and delicious to eat. On my list of favorites. The 2nd time I made this, I used graham cracker crumbs and added 2 TBSP Hershey's extra dark cocoa and the melted butter for the crust. Again, rave reviews! Tiramisu Cheesecake what fun! Ciao!!!

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Nanacooks

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

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Reviewed: Jun. 30, 2008

Didn't have the mascarpone cheese so i used cheese cream and heavy cream. I usually make just a regular cheesecake so i wanted to try something different since it was for a friends farewell party so i made this. I'm so glad i tried this recipe. Everyone loved this and when i took a slice to my mom 4 days later she said she never had a better cheesecake.

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Lena

Cooking Level: Expert

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Reviewed: Jun. 8, 2008

I made this but had to use a few subsitutions. I couldn't find ladyfingers or marsacapone cheese. So I used crushed chocolate teddy grahams crackers for the crust and the cheese sub in the reviews, using 1/4 cup butter and 1/4 cup cream. I did end up using more cream to thin out the batter. Topped with whipped cream and grated chocolate.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: May 17, 2008

I made this Cheesecake for work with the Italian theme..Well let me say it was a huge success..All I head was mmmmmm's non-stop..They all wanted my recipe for this..I did make some changes to the orginal from everyones suggestions and reviews..CRUST-1. I half the crust with 6 0s of nilla wafers and one package of lady fingers (I did crush them very fine and mixed them together). 2. I used a total of 6 TBS of melted butter for the crust and 4 TBS of Kaluha to the crust mixture as well. MIXTURE-I used an 8 oz. container of Tiramisu flavor Mascarpone cheese. 2. I put in a total of 5 TBS of Kahula into the mixture as well..GANACHE- I got the recipie from this site as well and got the reviews and suggestions as well..I did ulter for the size that I needed though. 1. 5 0z. of Bittersweet chocolate(I used the Neestle Chocolatier, 1/2 C. of heavy whipping cream. After I boiled the whipping cream I added it to the chocolate pieces in a bowl and melted the chocolate. Then I added 1 tsp. of Kulaha just for flavor, and mixed until it cooled so I can drizzle it with a wisk.. I did top it with chocolate shavings and cacao powder like the picture I did use the coolwhip in a can. next time I will do the toppings just before serving..(HINT,HINT) My only regret is that I wish that I could have eaten a slice for just me but then I would of went into a sugar coma..For the two bites that I got LOVED IT!

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Karrie

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Apr. 26, 2008

This was good- I did use 4tbsp Starbucks cream liqour in the crust, and 10 in the filling, as well as a touch of actual espresso- but this was a LOVELY moist cheesecake.

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MissyMo

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Apr. 22, 2008

This was a great cheesecake, however, it did not taste anything like Tiramisu. I followed other reviewers suggestions and put 4 tbsp of coffee liquor in the crust and 6 in the batter, I also dusted the top with cocoa power and cooked it in a water bath for 45 min. Everyone loved it, it just didn't really taste like Tiramisu.

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Desiree

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Reviewed: Apr. 5, 2008

I also used more liquer. 4 TBS in crust and 6 TBS in filling. Instead of using ladyfingers, I used a mix of regular and chocolate graham cracker crumbs for a sturdier crust. Very good!

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AKOURINOS

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Mar. 23, 2008

I really had high hopes for this recipe. I'm being generous with 4 stars. The flavor of the filling was good, and quite true to 'tiramisu'. However, the crust was a huge disappointment...especially after all that work to crush the ladyfingers! You DEFINITELY need more butter in the crust. And baking time is WAY too short. Even after adding 20 min. bake time, it was still gooey in the middle. Sigh. I'll try again with modifications.

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bdh76

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Reviewed: Feb. 17, 2008

My first cheesecake ever. I'm still in awed disbelief that I could make something that tastes this good! No cracks, turned out perfect - used the water bath technique. Increased liquor in the crust/filling as many suggested, but I'm still going to add even more to the crust next time - maybe some espresso too. I used nilla wafers for the crust. The recipe calls for 12 oz of ladyfingers, but a whole 12 oz box of wafers would have been way too much. I used about half that and still had to increase the butter to a whole stick. Topped with Ganache I (I halved that recipe and still had a ton, so be careful) and made my own frosting: 1 C hvy cream + 1 tbsp kahlua + 1/8 C confec sugar. Perfection!!! You'll swear this is something straight out of Cheesecake Factory, if not better! Pretty easy to prepare, too! I will make this again and again.... Thanks!!

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sporkism

Cooking Level: Intermediate

Home Town: Stilwell, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Feb. 7, 2008

Wonderful recipe! I made it for Chinese New Year and everyone loved it!! Only thing was that the base was a little too thick and the measurements of the ingredients were too much. Cooking time needs to be more than 45 mins at the stated temperature. I baked it for 1 hour and 10 mins. Made a chocolate ganache and poured it over the cake. When the frosting has set, I drizzled melted chocolate on the cake, sprinkled chocolate chips on it, and put chocolate curls in the middle. Everyone loved the look and taste of the cake. Thanks!

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carenerad

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Reviewed: Jan. 22, 2008

I made this for a family Christmas dinner, it won rave reviews! I used the 5 and 10 tablespoons of kahlua and it was amazing!! A smooth, really yummy cheesecake with great tiramisu flavor!

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Tablefor4

Cooking Level: Beginning

Home Town: Aurora, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Jan. 13, 2008

Very good cheesecake. I might add a little more coffee liquour next time, but that is just a personal preference.

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Katydid364

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Reviewed: Jan. 9, 2008

Fantastic! My first try making cheesecake, and everyone loved it. I did add extra coffee flavored liqor to add taste and soften the cheese. I would aslo recommend letting it set over night in the fridge, as the consistency was just right after the second day.

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Katherine Grace

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Reviewed: Dec. 23, 2007

MUCH better after sitting 24 hours - the tiramisu flavr really soaks into the crust.

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Uno3whO

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Reviewed: Nov. 21, 2007

Yummy! But never having baked a cheesecake before, I didn't realize how difficult it is to keep it from splitting (can't fault the recipe for that...my water bath wound up being a big mess). It still tasted awesome!

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KMICHITSCH

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Reviewed: Nov. 18, 2007

I have made this recipe several times and love it. I do use vanilla wafers (not quite the whole box) instead of lady fingers. I also use a shot of espresso from starbucks instead of the coffee flavored liqueur. Very good!!

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Bria_02

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