Baked Tiramisu Cheesecake

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Are you looking for the perfect dessert that is a crowd-pleaser? This Tiramisu Cheesecake covers the favorites and tastes absolutely amazing!

Creamy and decadent with a good amount of coffee flavor plus the all-important layer of savoiardi, you’ll get rave reviews when you serve this dessert.

Baked tiramisu cheesecake with a slice cut and being removed on a cake server. — Double delight indulgence!

I’ve been making my Italian Tiramisu for years, and it’s always popular. Tiramisu comes in so wide a variety – Chocolate Tiramisu and Tiramisu Cups, just to name a few. Why not make a baked Tiramisu Cheesecake? I call that a double delight – tiramisu and cheesecake in one dessert!

There are plenty of no-bake Tiramisu Cheesecake recipes out there, and they are lovely, but nothing compares to the luscious texture of a baked cheesecake. I assure you, taste it, and you’ll know what I’m talking about. From the first bite, it’s pure bliss!

Table of Contents

Why you’ll love this recipe

Tried and Tested: I tested and tweaked this one over and over so you don’t have to deal with any flops. No worrying about a soft centre that won’t set or savoiardi rising to the top. This is my tried and tested recipe, and it works every time.
Special Occasion: I won’t pretend it’s light. This is rich! But it’s exactly what a special occasion dessert is all about – indulgent, impressive, and a show stopper!
Crowd Pleaser: If you’ve been handed the dessert apron, this is the recipe for you! Everyone will love it. It’s part tiramisu, part cheesecake, and completely a slice of happiness.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients.

Cookie Crumbs: Use any brand or type of crisp, sweet cookie. I suggest Graham crackers, digestive biscuits, shortbread cookies, or similar.
Unsalted butter: I prefer unsalted butter, but if you generally use salted butter and enjoy the flavor, go ahead and use that.
Instant espresso powder + strong espresso coffee: This recipe uses both espresso powder and actual prepared coffee. The espresso powder gives the filling a full-flavored coffee hit without adding excess liquid. However, the savoiardi need to be dipped into prepared, cooled coffee just like a traditional Italian tiramisu. Instant espresso powder is available at most grocery stores, and you can use it to prepare strong coffee if you don’t have a coffee machine.
Full-fat cream cheese: Only the block type of cream cheese will work for this recipe. Don’t use low-fat, no-fat, or anything like that, nor will this work with the soft cream cheese in tubs.
Mascarpone: This Italian cream cheese is creamy and rich, soft and spreadable, but it should never be thin or watery. Most grocery stores keep it, though I find my local store sells out close to Christmas and other special holidays.
Sugar: It’s simple. Regular sugar – both granulated and powdered for this recipe. Sugar keeps for (almost) ever, so keep leftovers tightly sealed in the pantry for when you want to make this recipe again!
Marsala: This is a fortified Italian wine that you’ll find in most bottle shops. It comes in dry or sweet varieties. For recipes like this, buy the sweet one. You don’t need the highest quality for this recipe, but try to avoid cooking Marsala.
Eggs: The size does matter! Use eggs that weigh about 2 ounces (58 grams) each to ensure that the filling sets to a creamy and perfect consistency. I like free range, but use whichever you prefer.
Cornstarch: Also known as ‘cornflour’, but not to be confused with corn meal. This will help set the filling and prevent cracks.
Savoiardi: These are the same as ladyfingers or sponge fingers. Many grocery stores keep them. Each brand will vary in taste and size. Choose one you like the taste of. Leftovers are delicious with a cup of tea or coffee.
Heavy cream: Regular grocery store heavy cream. I like to check that it’s pure cream with no additives.
Vanilla extract: Look for extract, not essence. It’s easily available at the grocery store.
Unsweetened Cocoa powder: Use whatever you’ve got and can find – it’s to sprinkle on top.

See recipe card for quantities.

Instructions

Pouring melted butter into cookie crumbs.

Combine the cookie crumbs with melted butter until the mixture clumps together.

Pressing cookie crumbs into a springform pan.

Press the crumbs into the base of your springform pan and bake briefly, then let cool.

Adding mascarpone to bowl of cream cheese and sugar.

Beat the cream cheese, then mix in the sugar and mascarpone until smooth.

Slowly pouring beaten eggs into cream cheese mixture in bowl.

Mix in the lightly beaten eggs until just combined.

Mixing dark liquid into a creamy mixture with a spatula.

Stir in the Marsala, concentrated coffee mixture, and cornstarch until the filling is silky and pourable.

Smoothing the top of creamy cheesecake filling in a pan.

Pour the cheesecake filling over the crust, then bake in a water bath. Cool the cheesecake slowly in the oven, then chill completely.

Whipped cream on the bowl of an electric mixer with the whisk lifted.

Whip the cream, then blend in mascarpone, powdered sugar, and vanilla to make the mascarpone cream.

Adding coffee soaked savoiardi to the top of a baked cheesecake.

Arrange espresso-dipped savoiardi on the chilled cheesecake.

Piping cream on espresso soaked savoiardi.

Pipe or spread the mascarpone cream over the top of the soaked savoiardi.

Sieving cocoa powder onto piped mounds of cream.

Finish with a dusting of cocoa just before serving.

Marcellina’s Hint: Line the bottom of the springform pan. This will make it so much easier to slide the cheesecake onto a serving plate. Grease the pan with butter to help the parchment paper stick and not slide around.

Substitutions

Savoiardi – Instead of Savoiardi, you can use another sweet cookie, even chocolate-flavored cookies. Use crisp cookies, not soft or chewy ones. Depending on the cookies, the butter may need to be adjusted.
Marsala – Use Kahlua or rum instead of Marsala wine.
Alcohol Free – Omit the alcohol for an alcohol-free version

Equipment

As well as regular baking equipment, there are two essential pieces of equipment that you’ll need for this recipe. Just like my Sicilian Cheesecake, this one requires a springform pan. If possible, avoid a dark pan as this attracts the heat and can overcook and overbrown the cheesecake.

This cheesecake is also baked using a water bath, like my Bunet recipe. That means that you’ll need a large roasting pan that will comfortably fit the springform pan.

Storage

Store this Tiramisu Cheesecake in an airtight container in the fridge so that it doesn’t dry out or absorb odors. Tiramisu Cheesecake will be good for 5 to 7 days in the fridge.

Top tip

A whole baked cheesecake with a piped cream topping sprinkled with cocoa.

This is an easy recipe, and as long as you follow some simple tips, your cheesecake will be perfect!

The butter and crumb mixture will be perfect when it clumps if you press some together in your hands. Spread it evenly on the base of the pan before pressing firmly.
Have all the cheesecake filling ingredients at room temperature. Have you ever seen a cheesecake that has white lumps in the filling? That’s because the cream cheese wasn’t at room temperature. It must be so soft that it will have no resistance when you press it.
Avoid beating the mixture vigorously after adding the eggs. This will incorporate too much air and make the cheesecake puff up as it bakes, then as it cools, the air bubbles collapse, which can cause the cake to crack.
But just in case there are air bubbles, tap the bowl very firmly on the counter a few times before pouring the filling onto the crust. You’ll see the bubbles in the bowl rise to the surface and pop.
Before adding the filling onto the crust, line the outside of the springform pan with two layers of heavy-duty aluminum foil. Press the foil up the sides and just under the outside rim. Don’t scrunch the foil too tightly, as this can cause tiny tears and holes which would allow water to seep in.
Use boiling water, not just hot water, for the water bath. Take care with boiling water. I usually pour a little in while the pan is on the counter. Then transfer the whole lot to the oven and pour the remaining water in once the cake is in the oven. The water bath might seem like an overcomplication, but once you taste the creamy result, you’ll know it’s worth it.
Once baked, the middle will be wobbly, but the outside will be set. Cool the baked cheesecake slowly! First in the oven with the door ajar. Then cool on the kitchen counter before placing in the fridge overnight.
Dip the savoiardi quite quickly in the coffee. Over-soaked savoiardi can leak and spoil the cheesecake.
Take care not to overwhip the topping, or it will curdle.

FAQ

Is tiramisu like cheesecake?

No, tiramisu isn’t like cheesecake. Both are creamy and decadent. However, cheesecake is denser than tiramisu, which is more like a mousse. Tiramisu is made with mascarpone cheese, while cheesecake is made with cream cheese. This Tiramisu Cheesecake is the delicious marriage of the two.

Is tiramisu cheesecake gluten-free?

Tiramisu Cheesecake can be gluten-free if gluten-free cookies and savoiardi are used. Check the label on the cornstarch to ensure that it’s gluten-free, also.

Can tiramisu cheesecake be frozen?

It can be frozen without the savoiardi and mascarpone cream topping. These will need to be added after thawing.