Tiramisu Cheesecake Recipe
cherry candied almonds cocoa powder whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Base
Cheesecake Filling
Topping
Method
Make the Cheesecake Base
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated.
- 2
Press into pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling
- 3
Mix the filling ingredients
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined.
- 4
Add eggs and espresso
Add the eggs, one at a time, mixing well after each addition. Finally, stir in the cooled espresso and cocoa powder until fully incorporated.
- 5
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 6
Bake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
Chill and Serve
- 7
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- 8
Prepare topping
Before serving, whip the cream until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake. Sprinkle with cocoa powder and top with cherry candied almonds.
- 9
Slice and serve
Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled.