Reviewed: Nov. 16, 2004

The cheesecake looked beautiful!!! No cracks (because of the pan of water.) It was lacking in flavor--next time I will definetly double the liquor. I'm sure w/ that it will get the 5 stars)

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JAKAD

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 8, 2004

WOW! I made this last night with the chocolate ganache topping (also from this site, the one with rum added) and served myself up a piece for breakfast! (Had to test it to make sure it was worthy of being served to my family for dessert after dinner ;o) I followed the recipe except that I doubled up on the liquor because many reviewers said it wasn't evident enough... To 6 Tbs. Kahlua, I added 2 Tbs. rum. It's strong, but I like it like that. I sorta feel like I should be eating this out of a paper back on a park bench... hee hee. I also added one cup of sour cream to the cream cheese mixture. This cheesecake is rich, heavenly and decadent!

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LISAGHM

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: East Bridgewater, Massachusetts, USA

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Reviewed: Aug. 23, 2004

This was wonderful!!! I added slightly more liqur by mistake but it was still great. My boyfriend loved it.

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MICHELLEMJ

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Reviewed: Aug. 6, 2004

This cheesecake was awesome! You have to follow the reviewers' advice though and not the recipe to a "T." I added more kahlua to both the crust and the filling. Marscapone cheese is worth the extra expense in this case! Also, the bakery I went to only had enough for one cheesecake and I was making 3, so I substituted the shortcakes found in the produce department (near the strawberries). They weren't much different in texture than the ladyfingers but they were slightly sweeter. Either way, I am now making these in muffin cups to "WOW" the bake sale patrons at our annual church festival!! Won't they be lucky!! Also, this site offers some very helpful cheesecake advice and how to bake them properly. Take these ingredients and follow their suggestions if you think that will avoid some of the problem other reviewers had. Thanks for sharing such an amazing recipe! I think it has become my favorite cheesecake!

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ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Jul. 12, 2004

I followed this recipe to the letter and the taste in general was great however the lady fingers were too dry prepared this way and detracted from the great taste combination of the other ingredients. I will try again but next time I will try dipping the ladyfingers or perhaps using a moister cake in place of them.

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MAX20

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Reviewed: May 23, 2004

This was a huge waste of ingredients, time and $$. Tiramisu flavor was not evident. Cooking time was not adequate and my cheesecake was runny in the center (I even cooked it longer than recipe called for).

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CROPPERSMITH

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Reviewed: May 17, 2004

I made this cake for a house party. It was the first time that I was baking, and still it turned out great! No one believed that I made it. This is the best (not to mention foolproof) recipe

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SOLITARYMUSIC

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Reviewed: Apr. 11, 2004

Good flavors. Make sure you don't overmix the batter...I did and it was too dense, more like a cake. Still was a great dessert.

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NURSEARS

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Reviewed: Mar. 11, 2004

Excellent - I used 12-14 oz of crushed shortbread cookies in lieu of the ladyfingers. I also used 2 TBSP coffee liqueur for crust and 3 TBSP for the filling. I made this for a catered event and it was met with a lot of ohhs and ahhs. I topped it with a whipped chocolate ganache topping and shaved chocolate curls. It was beautiful!

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LIFEISSWEET

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Reviewed: Mar. 11, 2004

This was my first ever cheesecake and I have just one word...AWESOME!!! I had to do some running around to find the mascarpone cheese, and to get a spring form pan, but it was well worth it! I think it turned out better than any store bought cheese cake or restaurant dessert that I have ever had! A favorite for any cheese cake or Tiramisu lover!!!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Feb. 1, 2004

Wow. Yummy. I wanted a thick, dense cheesecake so I skipped the waterbath (personally I don't care if it cracks). I also topped with cocoa and semisweet chocolate chips-yum! I forgot to add the coffee liqueur to the cheese so I just poured a little on each piece. Very, very good. I will definitely make this again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 22, 2004

This was such a wonderfully easy recipe to make. The first time I made it, it came out very thick and heavy, so I modified it a bit to make it a little more light and whipped. I substituted one of the packages of cream cheese for 1 cup of sour cream. The cheesecake still came out delicious and was a big hit. I also used 4 T of Kahlua for the wet mix and only 2 T for the crust. In addition, I only used 2 (3 oz) pkgs of lady fingers. It was plenty for the crust. Hope this is helpful.

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CARLYV

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Reviewed: Jan. 7, 2004

will not make it again.

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MASAGANA

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Reviewed: Dec. 27, 2003

I made this cheesecake for a Christmas dinner and it was a huge hit. I doubled the liquer in both the crust and the filling, and used tiramisu-flavored mascarpone. Once I figured out how to process the ladyfingers into crumbs (a blender with a "crumb" option works great), it was a very easy recipe.

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hermie76

Cooking Level: Expert

Home Town: Mayfield Heights, Ohio, USA

Living In: Oconomowoc, Wisconsin, USA

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Reviewed: Dec. 26, 2003

I served this for Christmas dinner and it was a big hit. The recipe did need more Kaluha as previously mentioned so I used 3 Tbs. in the crust, 6 Tbs. in the cheese mixture. I would use even more - next time I'll use 5 & 10. I used shortbread cookies instead of the lady fingers. Couldn't find the mascarpone cheese so I mixed together 8 oz. of cream cheese with 1/4 c. sour cream & 2 Tbs. heavy cream. The substitutions were necessary and worked just fine. I can't imagine the recipe getting any better. The cheesecake top didn't split but it did brown too much so I mixed up a simple chocolate ganache and poured over the cooled cake. Very attractive served with whipped cream, a dusting of cocoa a dash of cinnamon sitting in a puddle of Kaluha. TIP: For nice clean cuts you can cut your cheesecakes with dental floss. Push down and pull straight out, not up.

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Morupe

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Reviewed: Dec. 26, 2003

I made this for my first "Italian Christmas Eve" dinner and it was a BIG hit. They wanted to know if I had made more than one! I did as previously advised by other reviewers and doubled the coffee liqueur in both the crust and the filling. I also made a ganache for the top with chocolate, cream and the coffee liqueur - DELICIOUS!!!!

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MONALISA15010

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Reviewed: Dec. 19, 2003

After all the great reviews, I was disappointed by this recipe. It kind of tasted like a big block of cream cheese and had very little tiramisu flavor, despite doubling the liquor as others suggested. I topped it with chocolate ganache and amaretto whipped cream, which helped. Also, I couldn't find ladyfingers so I substituted biscotti and crushed almonds in the crust. The one thing I did like about this recipe was the technique of using a pan of water in the oven. I usually use a water bath, which can get a little messy and forces you to wrap the springform pan in foil. The pan of water produced a smooth, evenly baked cheesecake with less mess. I wouldn't make this again, but for others I suggest using 16 oz. mascarpone and 16 oz. cream cheese for a creamier texture.

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MuffinFiend

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Reviewed: Dec. 14, 2003

Excellent recipe!! I made this for a family cocktail party and everyone loved it. I did as others suggested, I doubled the kahlua in both the crust and the filling. Very rich and creamy and the ladyfinger crust was great with a great flavor of the kahlua. I dusted the top of the cake with cocoa powder right before serving. Will make again!!

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SLJ6

Cooking Level: Expert

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Reviewed: Nov. 25, 2003

I was on the quest for the perfect tiramisu cheesecake recipe. I went to the Cheesecake Factory and tasted theirs and knew there was a recipe out there. I tried this one except I had on hand 2 - 8oz packages of cream cheese and 2 - 8oz packages of Marscarpone cheese. I also used 1- 7 oz box of DRIED lady fingers (Savioardi). And I followed anothers advice about doubling the coffee liquor. The results were fantastic!!! Will definitely be making this again with the changes!! Thanks Marty!

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ALPHAVICTOR21

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Reviewed: Oct. 6, 2003

This was sooooo good! I used a little more butter than it called for to hold the ladyfingers together. I used an 8 inch springform pan too because I like my cheesecakes to be thick. Definitely grate some chocolate on top. It makes it look really pretty. Everyone loved it!

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