Reviewed: Apr. 21, 2012

Sooo rich but sooo good! I used vanilla wafers instead of lady fingers. I also used another person's suggestion on substitutes for marscopne cheese (cream cheese blended with cream), I used a regular coffee liqueur instead of Kahlua, I also used several more tablespoons and thought it could have had a stronger coffee flavor. I also 2 pie pans instead of the springform pan (smaller pieces were nice). And I had a espresso dark chocolate bar I grated over the tops. Both turned out perfect, no cracks.

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NICOLENS

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

Reviewed: Mar. 28, 2012

The cheesecake was very good however I changed the recipe after making it the first time. If you are using an 8 inch pan I suggest using 3/4 the amount of crust and adding 4 tbsp of the coffee liquor instead of 2. I also added a semi sweet Ghirardeli 4 oz. chocolate bar to the cheesecake mix which made it taste even better

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Vphilli96

Reviewed: Feb. 29, 2012

Best tiramisu cheesecake I've made! My family begged for more.

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Reviewed: Feb. 12, 2012

I make this all the time and my family loves it. I double the liquor, I use Kahlua (my husband always says that it needs more) and I use vanilla wafers because I can never find ladyfingers. I love it and would eat it daily if I could just burn off the calories.

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ktdeswardt

Cooking Level: Beginning

Living In: Schaumburg, Illinois, USA

Reviewed: Feb. 11, 2012

My first attempt to cheesecake. I chose it because my son loves tiramisu and my husband loves cheesecake. So I thought : what a perfect combo! The flavor was great, but waaay too sweet! Definitely cut some the sugar and leave out the mascarpone, even though it gave it smoother texture, it took away from the tangy flavor that I was expecting. Also the recipe doesn't call for baking the crust first, I substituted the ladyfingers with graham crackers and if you do this, I strongly suggest baking it for at least 15 min. I baked it for only 7 min, it really needed twice that. I also left out the flour as one reviewer recommended. I'll add it next time to give it more caky consistency. I served it with fresh mango and blackberries to cut the sweetness, still not enough. Could only have a thin sliver. All in all I think it's a good recipe,except for the sweetness.

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Freethinker

Cooking Level: Expert

Living In: West Orange, New Jersey, USA

Reviewed: Feb. 5, 2012

well......i got a big ol crack in my cheesecake. lets hope the boys at superbowl dont judge me. lol

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HAPPEMATT

Reviewed: Jan. 21, 2012

I made this cheesecake tonight and it was delicious! I know I should have waited until tomorrow but I just couldn't. I couldn't find lady fingers so I made them myself with a recipe from this site. Instead of crumbling I made one big cookie in the bottom of a round pan and placed it in the bottom of my springform pan, punctured with a fork. I also lined the edges with ladyfingers. I took the advice of many and added more kahlua and I also took some strong coffee with a packet of instant French roast mixed in it, added mocha Kahlua to that. I then made a ganache with Kahlua in it and poured over the top. Divine!

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BakinMommy

Cooking Level: Expert

Home Town: Clinton, Indiana, USA

Living In: Plattsmouth, Nebraska, USA

Reviewed: Jan. 11, 2012

The filling was very good. I think the mascarpone is very important. It has a nutty-ness that cream cheese does not, also it does not have the tang that cream cheese and sour cream have (do not overbeat the mascarpone or it will become grainy, I always beat the cream cheese much longer before adding the mascarpone). I didn't care for the crust. I make tiramisu quite often and love the lady fingers in that, but here it didn't work for me. I used more coffee liqueur than called for and needed a 10" springform rather than an 8 or 9" one. I always bake cheesecakes in a water bath and leave them in the turned off oven for an hour to prevent cracks. I think that overbeating once the eggs are added also causes cracks because the air is beaten into the eggs, causing the cake to rise while baking and then deflate leaving a crack.This is why I beat everythin extremely well so that it is perfectly smooth before adding the eggs. Thank you!

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~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 8, 2012

excellent recipe. I used more coffee liquor than the recipe called for the bring out that coffee flavor more. I also made a homemade whip cream to top and used instant expresso and more of the coffee liquor and it was simply divine!

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naomi1025

Reviewed: Jan. 8, 2012

Made this recipe for Christmas dinner. The crust and cheesecake turned out perfectly. I took other reviewers advice and heavily buttered the side of my springform pan and it was PERFECT. No crack. I followed the recipe exactly with the exception of adding 6 tbsp. of Kahlua to the crust and 6 tbsp to the filling. My family that it had a strong alcohol taste. I thought it was fine. I'll probably make it again, but leave out the extra Kahlua.

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