Tiramisu Cheesecake Recipe

Introduction

This Tiramisu Cheesecake is a delightful fusion of two classic desserts, combining the creamy richness of cheesecake with the coffee-soaked flavors of tiramisu. It’s an elegant yet approachable treat that’s perfect for special occasions or whenever you want to impress your guests.

Ingredients

• 1 1/3 cups graham cracker crumbs
• 2 1/2 tablespoons light brown sugar
• 2 teaspoons unsweetened cocoa powder
• 4 tablespoons unsalted butter (melted)
• 24 ounces cream cheese (softened)
• 8 ounces mascarpone cheese (softened)
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 4 large eggs (at room temperature)
• 1/3 cup heavy cream
• 1 cup sour cream
• 4 teaspoons cornstarch (sifted)
• 12 ladyfinger biscuits
• 1/2 cup strong brewed coffee (cooled)
• 1 cup heavy whipping cream (chilled)
• 3 tablespoons powdered sugar
• Cocoa powder (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F. In a bowl, mix together the graham cracker crumbs, light brown sugar, and unsweetened cocoa powder with the melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then set aside to cool.
2. Step 2: In a large bowl, beat the cream cheese, mascarpone, granulated sugar, salt, and vanilla extract until smooth. Add the eggs one at a time, mixing gently after each to prevent excess air. Stir in the heavy cream, sour cream, and sifted cornstarch until just combined.
3. Step 3: Briefly dip each ladyfinger biscuit into the cooled coffee, then arrange them in a single layer over the baked crust, breaking them apart if needed to fill gaps.
4. Step 4: Pour the cheesecake filling over the layer of ladyfingers and smooth the surface gently.
5. Step 5: Prepare a water bath by wrapping the base and sides of the springform pan with aluminum foil. Place it into a larger baking dish with about 1 inch of boiling water. Bake the cheesecake at 320°F for 65 to 75 minutes, until the edges are set and the center is slightly jiggly.
6. Step 6: Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Then transfer to a wire rack and chill in the refrigerator for at least 8 hours.
7. Step 7: To decorate, whip the chilled heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the cold cheesecake and dust lightly with cocoa powder before serving.

Tips & Variations

• For a stronger coffee flavor, soak the ladyfingers a bit longer but be careful not to saturate them completely.
• Use a springform pan with a removable bottom for easier cheesecake removal without damaging the crust.
• Substitute espresso for the brewed coffee to deepen the tiramisu taste.
• Add a splash of coffee liqueur, like Kahlúa, to the soaking coffee for an adult twist.

Storage

Store the tiramisu cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to avoid absorbing other fridge odors. To enjoy, remove from the fridge about 15 minutes before serving for the best texture. This cheesecake is not recommended for freezing as the texture may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, in fact, the flavors develop best after resting overnight. Just be sure to keep it covered and refrigerated until ready to serve.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with an equal amount of cream cheese mixed with a tablespoon of heavy cream to approximate the texture and richness.

Tiramisu Cheesecake Recipe

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★★★★★

4.8 from 130 reviews

This Tiramisu Cheesecake blends the rich, creamy textures of classic cheesecake with the distinct flavors of traditional tiramisu. Featuring a chocolate-infused graham cracker crust, layers of coffee-soaked ladyfinger biscuits, and a luscious mascarpone and cream cheese filling, topped with whipped cream and a dusting of cocoa powder, it’s an indulgent dessert perfect for special occasions or any time you crave an elegant treat.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 85 minutes
• Total Time: 9 hours 50 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 1 1/3 cups graham cracker crumbs
• 2 1/2 tablespoons light brown sugar
• 2 teaspoons unsweetened cocoa powder
• 4 tablespoons unsalted butter (melted)

Cheesecake Filling

• 24 ounces cream cheese (softened)
• 8 ounces mascarpone cheese (softened)
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 4 large eggs (at room temperature)
• 1/3 cup heavy cream
• 1 cup sour cream
• 4 teaspoons cornstarch (sifted)

Layering

• 12 ladyfinger biscuits
• 1/2 cup strong brewed coffee (cooled)

Topping

• 1 cup heavy whipping cream (chilled)
• 3 tablespoons powdered sugar
• Cocoa powder (for dusting)

Instructions

1. Bake crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, light brown sugar, and unsweetened cocoa powder. Add the melted butter and mix until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 8 minutes, then remove from the oven and set aside to cool slightly.
2. Mix filling: In a large mixing bowl, beat the softened cream cheese and mascarpone cheese until smooth. Gradually add granulated sugar, salt, and vanilla extract, continuing to beat until well combined. Add eggs one at a time, mixing gently after each addition to prevent incorporating too much air. Stir in the heavy cream, sour cream, and sifted cornstarch until just combined, avoiding overmixing for a smooth filling.
3. Layer ladyfingers: Briefly dip each ladyfinger biscuit into the cooled strong brewed coffee, ensuring they are moist but not soggy. Arrange a layer of the soaked ladyfingers over the baked crust in the springform pan, filling gaps by breaking biscuits if necessary. Pour the prepared cheesecake filling evenly over the ladyfingers and smooth the surface gently with a spatula.
4. Bake cheesecake: Prepare a water bath by wrapping the base and sides of the springform pan securely with aluminum foil to prevent water leakage. Place the pan into a larger baking dish filled with about 1 inch of boiling water. Bake in a preheated oven at 320°F (160°C) for 65 to 75 minutes, or until the edges are set and the center remains slightly jiggly.
5. Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for 15 minutes. Transfer to a wire rack and refrigerate, uncovered, for at least 8 hours or overnight to set fully.
6. Decorate: Before serving, whip the chilled heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake evenly. Dust the top lightly with unsweetened cocoa powder to finish the classic tiramisu touch.

Notes

• Use room temperature eggs and softened cheeses for a smoother filling.
• Dipping ladyfingers briefly in coffee prevents sogginess while adding flavor.
• Ensure the springform pan is tightly sealed with foil to prevent water from entering during the water bath baking.
• Chilling the cheesecake overnight allows flavors to meld and texture to firm up perfectly.
• For a stronger coffee flavor, consider adding a tablespoon of coffee liqueur to the coffee soak.

Keywords: Tiramisu cheesecake, coffee dessert, mascarpone cheesecake, baked tiramisu, coffee soaked ladyfingers, creamy dessert, Italian dessert fusion