tiramisu kissed cheesecake

I love the fresh and slightly sour taste of cheesecake as well I love tiramisu, one of my all time favorite desserts. The aroma of espresso, almond and soft cheese tastes just delicious! 

strawberry cheesecake

For a 23cm round cake pan

Preheat the oven to 180° C, line the base of the round cake pan with parchment paper

For the crust

  • 85 g butter melted, plus extra for the cake pan
  • 220 g chocolate biscuits, made into fine crumbs
  • 2 tablespoon espresso
  • 2 tablespoon Amaretto (sweet almond flavoured liqueur)

Melt the butter in a medium pan.

Stir in the biscuit crumbs, espresso and Amaretto until the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the cheesecake filling

  • 700 g full fat soft cheese (Philadelphia)
  • 200 g mascarpone
  • 250 g brown sugar
  • 3 tablespoon plain flour
  • 1 1/2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoon espresso
  • 2 tablespoon Amaretto (sweet almond flavoured liqueur)
  • 3 large eggs, plus 1 yolk
  • 285 ml creme fraiche

Preheat the oven to 240° C

For the filling beat the soft cheese and mascarpone at medium-low speed until creamy, about 2 minutes.

Add the sugar, the flour, the vanilla extract, lemon zest and juice, espresso and Amaretto. Whisk in the eggs and egg yolk, one at a time and whisk for about 2 minutes.

Stir the creme fraiche until smooth, then measure 2 dl of the soft cheese mixture and add to the measured creme fraiche and set aside.

Brush the sides of the round cake pan with butter, pour in the filling and bake for 10 minutes. Reduce oven temperature to 110° C and bake for 25 minutes more.

Turn off the oven, open the door and let cool the cake in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

For the cream topping

  • 140 ml mascarpone
  • 1 tablespoon brown sugar
  • 2 – 3 teaspoons cocoa powder
  • 2 tablespoons lemon juice

Combine the reserved creme fraiche / soft cheese mixture with the 140 ml mascarpone, sugar, cocoa powder and lemon juice and spread over the cheesecake.

Cover loosely with foil and refrigerate for at least 5 hours or overnight.

For the strawberry sauce

  • 500 g fresh strawberries
  • 50 g sugar
  • 1 tablespoon lemon juice

Combine the strawberries, sugar and lemon juice in a saucepan over medium heat until sugar dissolves and bring to boil.

Reduce the heat and simmer for about 15 minutes.

Remove from the heat and allow to cool to room temperature.

Puree the strawberries and place the sauce in the refrigerator until completely chilled.

Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the pan onto a plate and serve the cake with the strawberry sauce and garnish with some fresh strawberries.

Happy baking!

Published by


Bridget's Bakery Blog

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