Tiramisu Cheesecake

Yes … Tiramisu Cheesecake, why not, I have been on this Mascarpone trip recently and can’t get enough. So, I had a package of Alessi Brand Lady Fingers that I was planning on making Tiramisu but I had this brilliant idea that I could make a cheesecake with a Lady Finger crust then, I thought that it should be a Mascarpone Cheesecake. So here it goes


Blend in a food processor to fine dust and then add the butter- it should still be crumbly and it will hold a little shape if pressed together. Spread and press the mix onto a springform pan.

Then I dusted cocoa powder over the entire crust and set aside.


Cake Mix

  • 12 0z Mascarpone Cheese
  • 4 eggs, separated
  • 1 tbsp vanilla
  • 3/4 cup sugar
  • 2 tbsp all-purpose flour
  • 1/2 salt
  • 2 cups of cream

Preheat oven 300° f – this cake takes forever to bake but believe me it is good, really good. Cannolli, Tiramisu good.

Beat the 4 eggs yolks (put the white into another bowl- to whip), sugar, vanilla, flour, and salt till nice and creamy 3-5 minutes should be good then, slowly add the 2 cups of cream. Set aside until you beat the egg whites.

Whip the egg until soft peaks and then fold into the egg yolk and cheese mix.

Pour into the prepared springform pan and bake in a bain-marie in the oven. Cover the bottom of the springform with foil so that water does not seep into the cake. I used a cookie sheet that could hold some water for the bain-marie and it worked pretty well.


I baked the cake a 300°f for 1 hour and 25 minutes and even then… when I pulled it out of the oven it wobbled like crazy.



I let it cool off on the counter then, placed in the freezer for a few hours and it did set nicely, I grated some Belgium Chocolate on top.


My daughter and I could not wait to eat this…


OMG did I say OMG, the custardy, lightly flavor cheesecake sitting on top of the cocoa dusted ladyfinger crust is by far the most delectable cheesecake ever. It is not too sweet and the flavors marry so well together. My suggestion is to make it 1 day in advance before eating because the following day the flavors were even more amazing.  This is the cheesecake that you will want to make time and time again, it’s light, creamy and custardy.

Published by Art by Isabel

Artist, gardener, and creator. I'm an artist obsessed with gardening, DIYing, and with a passion for baking.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: