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45 comments
- tatyanaseverydayfood
I think rum will also work! 🙂 The amaretto has a little flavor of almond but you can add about 1/2 teaspoon for the same flavor
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- Sham
Hi
If I didn’t want to add any alcohol what would you recommend I use as a replacement
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- tatyanaseverydayfood
You can replace the alcohol with Amaretto extract or about 1/4 teaspoon of almond extract.
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- theresa
Can I use Kahlua?
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- tatyanaseverydayfood
Yes, Kahlua will work, too! 🙂
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- Katrina L
Hi! What would the kahlua replace? TY!
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- tatyanaseverydayfood
Hi! You can use Kahlua in place of the Amaretto liqueur 🙂
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- Olga
how tall is your cheesecake pan? I need to buy one
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- tatyanaseverydayfood
About 3 1/2 inches tall 🙂
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- Olga
I couldn’t find a 3.5 size one. But I did find a 3″. Another question, I accidently bought a 16 ounce of Mascarpone cheese. Could I use up the whole thing and just take out one of the 8 ounce of cream cheese. So pretty much 3 of the 8 ounces of cream cheese and the whole 16 oz of mascarpone cheese. Do you think it will make it taste way different?
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- tatyanaseverydayfood
A 3-inch will also work just fine. Yes, use all the mascarpone cheese, it will taste great! 🙂 Just replace it with one of the cream cheese packages
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- Olga
So I made this last week and only used 8 oz of mascarpone cheese. It was my 1st time making a cheesecake, it tasted great and looked perfect! Now I’m itching to make more cheesecakes!
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- tatyanaseverydayfood
Wonderful! So glad you enjoyed the recipe – try the Triple Coffee/Chocolate Cheesecake next; one of my favorites! 🙂
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- Olga
I’m thinking of making it again but don’t have mascarpone cheese. Do you think I could just substitute a cream cheese block for it? Do you think there will be a major taste in difference?
- tatyanaseverydayfood
Yes, cream cheese will work great and the taste will be the same 🙂
- Jay
I tried Tiramisu cake for the first time and it turned out fantastic!! Simple and very nice recipe 🙂 Thanks Tatyana for the wonderful recipe 🙂
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- tatyanaseverydayfood
Wonderful! I’m so glad you enjoyed it! 🙂
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- Ronnie
Just wondering what coffee did you use for the cheesecake.
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- tatyanaseverydayfood
I used regular coffee I made in my French press
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- Karolina
Tatyana l have convection oven do you think my bake time would be shorter or about the same?I am doing this tiramisu cheesecake as a suprise for Mother’s Day this why I want it perfect.?
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- tatyanaseverydayfood
Hi! You’ll just need to reduce the oven temp by 25F, from 315F to 290F. Otherwise, I think the timing would be the same 🙂
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- Vica Gutrov
Hi Tatyana, I made your tiramisu cheesecake for mother’s day but I noticed that my batter seemed way runnier than yours in the video. Did I maybe leave the cream cheese out to long so that it softened too much? Did I under mix maybe? I’m so nervous that it won’t turn out. It’s currently baking. When you were pouring the batter into the pan I could see that it was fluffy and you had to push it out with the spatula. Mine just poured out and seemed liquidy:( I don’t know what I did wrong!
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- tatyanaseverydayfood
Oh, no! I hope the recipe still turned out well for you! I’m not sure what could have gone wrong, maybe the cream cheese was too soft?
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- Kerri
Hi Tatyana, see that I do mot want to use the liquor for the cheesecake because kids will be eating it. Do you know if the alcohol bakes out? Or should I substitute it with 1/4 cup amaretto extract? Or would it be a less amount of extract? And if so what would I use to make up the missing measurement? Like put more coffe or something?
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- tatyanaseverydayfood
Hi! That’s a great question! The amaretto will bake off during the baking process. If you still don’t want to use it, add 2 tsp of almond extract and substitute with cream or coffee. Enjoy! 🙂
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- Irene Isaac
Hi Tatyana, the recipe has a total of 1/2 cup liquid i.e 1/4 cup of each coffee and amaretto. i would like to use kahlu in place of amaretto. do i use 1/4cup of kahlua and 1/4 of strong coffee? will add almond extract to compensate for the almond flavor.
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- tatyanaseverydayfood
Hi Irene! Yes, that would taste amazing, too! You can add 1/2 tsp of almond extract for the almond flavor. Enjoy!
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- Séverine L
Hello Tatyana!
I tired this recipe today but unfortunately, my cheesecake did not turn out good at all. I used a 9-inch springform but the cheesecake rose so much that a lot of the batter fell into the water bath and even after 2hours in the oven, the cheesecake was still liquid and appeared lumpy. I followed your recipe and did everything the same way. Would you know what I did wrong?
Thank you!
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- tatyanaseverydayfood
Hi! I’m so sorry that the recipe didn’t turn out for you! Usually, if the batter rises too quickly, that means the oven temperature is too high. It can also be from overmixing the batter once you add in the rest of the ingredients. To get a smooth cheesecake batter, I recommend beating the cream cheese by itself for up to 10 minutes before adding any other ingredients. This step is very important! If the cream cheese isn’t smooth and you’ve added the remaining ingredients, the batter will be lumpy and there’s not much you can do to make it smooth. Hope the next one turns out better. Let me know if I can help!
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- Séverine Lee
Hello Tatyana,
I tried the recipe again today and it turned out great!! I tired not over mixing the ingredients and it was perfect.
Thanks a lot for your recipe and your help!
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- tatyanaseverydayfood
Hi! I’m so glad to hear that you enjoyed the recipe!! You’re very welcome, it’s my pleasure! 🙂
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- Lana
Hi Tatyana,
Can I substitute cream cheese for farmer cheese?
Thank you!- Reply
- tatyanaseverydayfood
Hi! I’ve never tried this with farmer’s cheese. Since the texture is so different from cream cheese, I’m not sure how it would turn out. Let me know if you give a try! 🙂
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- Lana Korol
Thank you for such a quick response!! And will let you know if I’ll try doing it with farmer cheese. Thank you again:)
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- Lana Korol
Good Morning Tatyana, I just realized that my 9″ pan is only 2.6″ deep. Should I change the portion? I also have a 10″ pan with the same depth,- can I use that one instead and if yes, should I change anything in the recipe?
Thank you!
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- tatyanaseverydayfood
Hi Lana! You can definitely use the 10-inch pan and no ingredient adjustments are needed. The cheesecake will be slightly thinner and will require about 15 minutes less baking time. Enjoy!
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- Lana Korol
Thank you, you are very helpful!!!
- tatyanaseverydayfood
My pleasure! Enjoy! 🙂
- Lana Korol
Tatyana, I made it last week for my husband’s birthday.
The cake is amazing!! Its beautiful and delicious. All my guests loved it and told me to keep making it for every occasion:)
Thank you so much for such a great recipe, video and for answering all my questions in a timely fashion!!
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- tatyanaseverydayfood
Hi Lana! I’m so happy to hear that this recipe was a hit with everyone for such a special occasion! Thank you for taking the time to leave a review!
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- Yuliya Mikhalyuk
My cheesecake didn’t look as pretty as the one in the picture, but it was still delicious!
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- tatyanaseverydayfood
As long as it was delicious!! 🙂 I’m glad you enjoyed the recipe! 🙂
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- Aimee Hope
I really enjoyed making this. I’m up SUPER EARLY to try and throw together a bday lunch/dinner. I’m using honey bourbon. I was wondering if I would be able to serve after refrigeration of 5 hours? I’m also making Bailey’s Strawberry trifle brownies w/ dark chocolate ganache. I’m really hoping this cheesecake turns out well…
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- tatyanaseverydayfood
Hi Aimee! I hope the cheesecake turned out well for you, and I hope it was enjoyed by all! The brownies sound amazing, too!
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