Reviewed: May 8, 2006

This was a huge hit at work. I only had 3 oz of lady fingers and would do 6 oz next time. I'm a coffee lover and would either add more liquour or supercharge with some instant espresso for a stronger coffee flavor.

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ric4764

Cooking Level: Intermediate

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Reviewed: May 5, 2006

very good and easy recipe- I added more mascarpone cheese than what the recipe called for and it turned out less thick and very light. Thank you for sharing this recipe, will treasure it for a long time.

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RADHAKOWSHIK

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Reviewed: Apr. 9, 2006

I made this for a dinner party last night and it was a major hit. Really tasty and very easy!

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NINAPOLITAN

Living In: Plains, Pennsylvania, USA

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Reviewed: Mar. 8, 2006

I made this for a dinner party of 24 and everyone loved it. I did take that suggestion of adding more Kahlua to the crust and mixture and using nila wafers instead of lady fingers. Plus I added more shaved chocolate to it. Everyone loved it. A big hit. and very easy.

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Bubbect

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 12, 2006

my son LOVED this. I used nilla wafers instead of lady fingers. I used 4 T. Kahlua in the crust and 8 T in the filling. I also couldn't find mascarpone cheese so I used an 8 oz tub of cream cheese. I had to cook it about 60 minutes. Very good! Rich too.

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Ruth

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Reviewed: Feb. 8, 2006

Although we dug into the cheesecake an hour after it came out of the oven (it was gooey and did not have time to set) I really did not enjoy the lady finger crust. It just had too much essence. The topping was fabulous. Just because it was so much work and it didn't come out as fancy as I would have imagined, I rated it lower

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Kismet

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Reviewed: Jan. 19, 2006

This was excellent. The only difficulty I had was in finding Lady Fingers

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CCARLSONDDS

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2006

This was so so good! Mine came out really thick, but I didn't have any cream like the recipe said, so I just spooned it into the pan. I didn't have very high hopes for it after that, but it was amazing. Thank you so much!

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Jan. 5, 2006

This was a huge hit, absolutely a keeper recipe! On the top, I had soaked 6 whole ladyfingers in a coffee liqueor, then arranged them in a fan shape on top, with chocolate curls on top of that. Not only incredibly tasty, but gorgeous too! Thank you!

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AUTACOTT

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Reviewed: Dec. 24, 2005

Oh yum. Like others, I doubled the Kahlua that I put in the crust and the cheesecake itself. I ran out of ladyfingers and used vanilla wafers. I hate to say it but there wasn't much of a difference in the taste- especially with the extra kahlua. I dusted the tops with cocoa powder and then finished with a homemade whipped cream which I added 1 tbs. of corn syrup to stablize the cream, and then added about 1 tbs of instant powdered mocha (like instant by Folgers) to one cup of heavy whipping cream, then finished with shaved chocolate. It was gorgeous and delish!

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sedohnah

Cooking Level: Expert

Home Town: Galloway, New Jersey, USA

Living In: Absecon, New Jersey, USA

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Reviewed: Jun. 20, 2005

This was a wonderful dessert for a special occasion becuase it is expensive. I would also suggest adding more alcohol for taste

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ginamaria

Cooking Level: Intermediate

Home Town: Green Lane, Pennsylvania, USA

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Reviewed: Jun. 19, 2005

This is an awesome recipe!! Definitely something I will make again!! Simple to make... I did follow the water bath suggestions in the advice section of this site. I topped it with chocolate covered expresso beans.. yumm!!

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LAURAG1975

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Reviewed: May 16, 2005

It was just ok. I would not call it a tiramisu cheesecake...but more like Kaluha cheesecake. It was good, but not what was expected. I would make a different cheesecake next time.

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: May 12, 2005

Despite doubling the coffee liqueur, I still couldn't taste it. The cheesecake had a nice flavor and consistency without the 'tiramisu' effect. I covered it with a chocolate ganache as suggested by another reviewer (Ganache I on this website)-- which I think saved it. Overall, it was a huge success and I will definitely make this combination again.

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CLYNCH1

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Reviewed: Apr. 23, 2005

This recipe did not live up to my tiramisu expectations. The cheesecake part was a bit too heavy. I would put more espresso into next time.

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TASTYMEAT

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Reviewed: Apr. 11, 2005

So easy to make, yet the results are fabulous! Definitely a keeper! Thanks so much!

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MARIONCHRISTIANSEN

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Reviewed: Apr. 9, 2005

This recipe was my first attempt at cheesecake and it came out superb. I increased the baking time by about 20 minutes, and increased the coffee liquer a little. But the cheesecake was absolutely fantastic and a lot less work than I was anticipating. I use this recipe as the base for all my flavored cheesecakes, just substituted ricotta for the mascapone, and different flavored liquers for the coffee.

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DARKANGELDESIGN

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Reviewed: Feb. 5, 2005

This was my first cheesecake experience, and it couldn't have been easier. I topped the cake with chocolate whipped cream and chocolate shavings and served it with chocolate-flavored coffee. Everyone at my dinner party loved it! I'll definitely make it again.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 30, 2005

This cheesecake is tasty! I used 6 tbls of Kahlua in the crust and 8 in the batter. The flavor and consistency are great. I dusted the top with cocoa powder cut with a little confectioner's sugar. I didn't have lady fingers, so I just made a graham cracker crust and prebaked it for 10 minutes. Will definitely make this again.

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MIDWESTCOOK1

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Reviewed: Jan. 15, 2005

This is a fabulous recipe. I followed the advice of others and added more coffee liquor to the recipe and brushed the crust with coffee liquor before adding the cheese cake mixture. Also I baked it in a hot water bath from the advice section of this website cooked for 45 minutes at 350 and turned off the oven and left door ajar for about an hour before removing. It looks and tastes perfect. By the way, this is the first time I've made cheesecake! I had to share with the neighbors!

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florida gail

Cooking Level: Expert

Home Town: East Point, Georgia, USA

Living In: New Port Richey, Florida, USA

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Tiramisu Cheesecake

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