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Italian Tiramisu Cheesecake

Italian Tiramisu Cheesecake




1 ½ cups chocolate cookie wafers crushed (Nabisco Famous Chocolate)

8 Tbsp. unsalted butter, melted


4 (8-ounce) packages cream cheese, room temperature

1 1/3 cup of sugar

4 large eggs

¼ tsp. salt

1 tsp. vanilla sugar

¼ cup Kahlua liquor

1 tsp coffee extract


1 cup heavy whipping cream

8 oz semisweet chocolate


Sweetened whipped cream Chocolate


1. Preheat oven to 350˚.

2. Prepare a 10 inch cake pan (3 inch sides) pan by spraying with a light coating of nonstick spray and line with a circle of parchment.

3. For the crust: blend together the cookie crumbs and butter. Press into the bottom (not the sides) of the cake pan and bake in the oven for 10 minutes. Allow to cool while preparing the filling.

4. For the Filling: In a small bowl, blend together the sugar and vanilla sugar. In a large mixing bowl, place the cream cheese and beat for 1 minute. Add the salt, Kahlua and coffee extract, and mix on low speed until incorporated. Scrape the bowl, and add the sugar mixture. Again, mix until well incorporated and then scrape the bowl. Begin adding the eggs one at a time, mixing until each egg is fully incorporated. Scrape bowl after each egg added to prevent lumps. After the last egg is added, add the chocolate mixture, scrape the bowl well and mix. Pour the filling into the prepared pan.

5. Bake the cheesecake for 60 minutes or until the filling is set. Cake is done when the tip of a sharp knife comes out clean when the cake is poked 1 inch from the center of the cake. Remove cake from the oven and allow to cool overnight.

6. In a small bowl, place the finely chopped chocolate.

7. In a small saucepan, heat the heavy cream until hot and just bubbling around the edge of the pan. Pour hot cream over chocolate, and allow to rest, without stirring for 5 minutes. Pour mixture over top of cheesecake, spreading to the edge without going over the side.

8. Chill cheesecake and garnish with whipped cream and chocolate.

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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.