Tiramisu cheesecake

    1 hour 30 min

    This is a deliciously different cheesecake recipe. Just before serving, grate some dark chocolate on the top for a more professional look.

    406 people made this

    Serves: 12 

    • 2 (175g) packages of sponge fingers
    • 4 tablespoons butter, melted
    • 4 tablespoons Tia Maria
    • 3 (200g) tubs cream cheese
    • 1 (250g) tub mascarpone cheese
    • 200g (7oz) caster sugar
    • 2 eggs
    • 4 tablespoons plain flour
    • 25g dark chocolate

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas mark 4. Place a pan of water on the bottom of oven.
    2. Crush the sponge fingers into fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of Tia Maria. Press into a 20 or 23cm loose-bottomed tin.
    3. In a large bowl, mix cream cheese, mascarpone and sugar until very smooth. Add 2 tablespoons of Tia Maria and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter onto base.
    4. Place pan on middle shelf of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (303)


    Altered ingredient amounts. I made this cheesecake for Christmas and it was a huge hit. I increased the coffee liqueur to 8 TBS. (4 in the crust and 4 in the filling.) When the cake was cooled I dusted it with cocoa powder and garnished it with 1/2 pt. of double cream whipped with icing sugar and cocoa powder (4 TBS total) and 1 tsp. of coffee liqueur. Delicious!  -  18 Jul 2008


    Used different ingredients. 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 differently 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.  -  18 Jul 2008


    Thanks so much for the recipe! I've made this cake twice to rave reviews. If you are getting a dry cake from this recipe, I believe it could be a technical issue Insufficient creaming of the butter and sugar could cause the cake to be dry. I allow at least 2 minutes of moderate-speed blending. You could also be over-baking, either by giving it too much time in the oven or by having an oven that's too hot. If you enjoy baking, do yourself a favour and invest in an oven thermometer. You won't regret it!  -  18 Jul 2008