Tiramisu Cheesecake

It’s been so long since last time I made Tiramisu. Too long that I had no idea that Tiramisu could be presented as a cake. Now since I have to make cakes every now and then because of my very celebratory children, I had to convert a conventional Tiramisu into a cake. Just for their approval.

Ingredients (8-inch cake):
1 1/2 cups gingersnap cookie crumb
1/4 cup butter, melted
2 tablespoons gelatin
2 cups heavy cream
2/3 cup sugar
4 large egg yolks
1/2 teaspoon salt
500 gram Mascarpone cheese
1/2 cup Espresso
10 to 12 lady fingers
1/4 cup cocoa powder

Preheat oven at 350F. Grease an 8-inch spring form pan. Line bottom and side with parchment paper. Set aside.
Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.
Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.
In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.
Put egg yolks, salt and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.
Remove from heat. Whisk in the gelatin mixture.
In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.
With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.
Pour half of the cheese mixture over the cooled crust.
Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.
Cover with plastic wrap and refrigerate overnight.
Top with sifted cocoa powder before serving.


  1. For something that was so supposed to be faster than baking a cheesecake, this was not that recipe. It took me over an hour to pull it together, and I am an experienced cook/baker.
    The directions are disjointed, do not put the gelatin in the heavy cream to long before the eggs sugar and salt are almost done. It takes much longer than the 5 minute bloom time for the sugar to dissolve, so clumpy messy gelatin. I used 1/2 cream cheese and half mascarpone. Additionally I did 1/4 cup espresso and 1/4 cup Kailua. I did have to make up more It’s now in the refrigerator I am hoping it will be firm tomorrow when it’s needed.
    I will post after it is served

  2. I’d like to make this for a dessert auction at school. However, I don’t want to lose the bottom of my springform pan. Would there be an easy way to slide it off of the bottom and place it on a disposable dish?

    1. I usually place a parchment on the bottom (between the ring and the bottom) for easy removal from the pan bottom.

    1. I wouldn’t suggest freezing. But I think the cake should be good being kept in the fridge for up to three days.

  3. So after feeling un-inspired lately this recipe caught my eye an I made it. Sadly however I find the flavour really lacking and the mascarpone cheese overwhelming. Beautiful creation however I find that the texture and taste are nowhere near as pleasing as the look of this cake. I don’t know if I needed to make a stronger espresso or what but I was disappointed.

  4. this is gorgeous! I really must make some gluten free sponge fingers and make some tiramisu I always love it!

  5. What a great idea to turn an Italian classic into a cheesecake! I could definitely eat a slice of this right now =)

  6. This looks awesome. I’m not a huge Tiramisu lover myself but it is my husbands favorite. I’ve have made my own version and he loved it, but it wasn’t like this. I will have to try this for him. Thanks.

  7. Interesting…. no baking! will try and post, after I try! Somewhat skeptical. Has anyone actually MADE this cheesecake?

  8. Tiramisu cake looks awesome!!Love the idea and how beautifully you’ve combined both the concepts together – very artistically done!

  9. Can I just say OMNOMNOM?
    Man, you’ve combined two of my guiltiest pleasures, and it looks fantastic. he dusting on the cake just makes me swoon :) Wonderful, indulgent, gorgeously photographed. Can I hire you for my next birthday cake?

  10. This is one of the most creative forms of cheesecake I have ever had the pleasure to see – the recipe is fantastic as is your photography
    You had me at Tiramisu, but when I saw the cheesecake after it, I collapsed out of happy shock :)

  11. We are recently back from a wonderful trip to Italy, and I’m in search of anything and everything Tiramsu… Love the idea of this cheesecake! Nicely done!

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