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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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Aug. 16, 2003

Absolutely delicious! I have made this several times, and friends keeping raving about it... I encourage anyone to make it!!

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JOSEPPIEDOTCOM

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Reviewed: Jul. 10, 2003

Great recipe! The texture was just great, and the lady finger crust just awesome. I would also suggest doubling the amount of Kahlua in both the crust and the batter.I topped the cheesecake with a mascarpone cream.

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G3S

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Reviewed: Jun. 29, 2003

If you need an awesome dessert to impress friends or relatives, THIS WOULD BE IT! Couldn't locate lady fingers, so I, too, used Lorna doones. With triple the amount of Kahlua, this was very delicious. Very attractive presentation with chocolate sauce drizzled on each serving. Thanks Marty.

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MAGGIE MCGUIRE

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Reviewed: Jun. 28, 2003

The cake was delicious... Marscapone cheese was exactly the missing ingredient I was looking for in baking an excellent cheesecake!! However I felt that the coffee liqueur was not enough because we couldn't really taste it in the cake. Will definitely try it again but with a little more coffee liqueur! Great recipe and a great product to try out.

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LYNDALKHAW

Cooking Level: Expert

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Champaign, Illinois, USA

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Reviewed: Apr. 24, 2003

I used angel food cake cut into quarter inch slices for the crust and brushed it with kaluha. I ended up with a bunch of cracks on the top of my cheesecake when it was finished baking. So I made some ganache using cream, chocolate and kaluha. I spread this on the cooled cheesecake to hide the cracks. Holy smokes did it ever turn out amazing. mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Apr. 13, 2003

This recipe is really good but it tasted too much like cheesecake and not enough like Tiramisu. Not enough cofee taste or chocolate. I would also have made more layers than this recipe recomends. This is a really tasty Cheesecake but not a very great Tiramisu.

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CHEFWENDI

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Reviewed: Feb. 9, 2003

Great cheesecake! I loved the ladyfingers crust :) But I added 8 Tablespoons coffee liqueur into the crust and 8 into the cake and the flavor is still too subtle for me, I had to serve it with coffee liqueur on the side. I would recommend adding more coffee liqueur especially in the cake part because it tasted almost like a ny cheesecake. Still very good though. I used half fat free cream cheese which made it lighter :) My boyfriend adores cheesecakes and thought it was good but prefers real tiramisu or the Irish cream cheesecake on this website :)

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WANGNWONG

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Reviewed: Jan. 3, 2003

This was really yummy...probably could have used more Kahlua, but then again I love Kahlua. I will make it again. Thanks Marty!

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FAITHFUL

Cooking Level: Expert

Living In: New Windsor, New York, USA

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Reviewed: Jan. 2, 2003

This receipe totally rocked. I am not a huge cheesecake fan, but my family is. I used the blender that I received for Christmas to blend the ingredients, rather than a mixer. The filling was creamy and perfect. This is the first cheesecake that I have ever made that didn't sink slightly in the middle. Everyone, thought it was absolutely the best cheesecake that they've ever had. I concur wholeheartedly.

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PMELTON

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Reviewed: Dec. 29, 2002

I made this cheesecake for Christmas and it was a huge hit. I increased the coffee liquer to 8 TBS. (4 in the crust and 4 in the filling.) When the cake was cooled I dusted it with cocoa and garnished it with 1/2 pt. of heavy cream whipped with confectioners sugar and cocoa powder (1/4 cup total) and 1 tsp. of coffee liquer. Delicious!

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CAROLYN KOVAL

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Reviewed: Dec. 23, 2002

This is the best cheesecake I have ever eaten!!!! I added 6TB of liquor to the crust and 4TB to the cheesecake mix and then served the cheesecake with a shot of the liquor - it was all gone in less than an hour :)

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 8, 2002

EXCELLENT!! I sprinkled mini semi-sweet chocolate chips on top, right after removing it from the oven. Easier than melting the chocolate! And the cake is still warm enough to melt them slightly. FANTASTIC recipe!

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PROUDNIECE

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Reviewed: Nov. 27, 2002

this was the first cheesecake i ever made and it turned out great. it had a professional quality to it. so easy I may make it my token dessert. I got lots of raves and requests for the recipe. I will def. be making this again. next time i will take the advice of other reviewers and double the kahlua in the crust and cheese...the cake could have used a bit more tiramisu flavor. excellent!

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REMITA

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Reviewed: Oct. 10, 2002

Amazing Cheesecake! I made this for a dinner party and even my lactose intollerant friend couldn't help but ask for seconds, and thirds! The only thing I did different was use espresso instead of coffee liqueur and I put 4 tbsp. in the crust and 4 in the cake. Then I sprinkled the top with chocolate shavings, ground cinnamon, coffee dust and icing sugar.

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AMANDA FAIR

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Reviewed: Sep. 16, 2002

Best cheesecake I ever made. I drizzled Kaluha and chocolate sauce over it.

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KERANI

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Reviewed: Sep. 3, 2002

We made this recipe for my son's traditional "birthday cheesecake". I followed the suggestion of other reviewers, by increasing the liquor. One thing we found, was that the cheesecake needs a full 24 hours to reach its peak. We served it after 15 hours, and the crust was still gummy. After 24 hours, it was perfect. Thanks for sharing

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MANDT2

Cooking Level: Expert

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Reviewed: May 28, 2002

Needs more Kahula but a great tasting recipe.

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CATHY4436

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