Tiramisu Cheesecake Recipe
Our Wonderful Cheesecake and Tiramisu Combined into one Amazing Dessert! (980 cal)
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Ingredients
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Crust
Ladyfinger Soak
Cheesecake Filling
Topping & Garnish
Method
Crust
- 1
Prepare oven and pan
Preheat oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Wrap the outside of the bottom and lower sides of the pan in two layers of aluminum foil (this prevents water from seeping in during the water bath).
- 2
Make and bake crust
In a medium bowl, combine the chocolate wafer crumbs, 2 tbsp granulated sugar (crust), melted butter, and a pinch of salt. Stir until evenly moistened. Press the mixture firmly and evenly into the bottom (and about 1/4 inch up the sides) of the prepared springform pan to form a compact crust. Chill 10–15 minutes to set, then bake the crust for 8–10 minutes. Remove from oven and set aside while you prepare the filling.
Ladyfinger Soak
- 3
Prepare soak
In a shallow bowl, combine the cooled strong espresso (240 ml), 3 tbsp coffee liqueur, and 2 tbsp granulated sugar (soak). Stir until the sugar dissolves.
- 4
Soak ladyfingers
Working quickly so the ladyfingers don't get soggy, dip each ladyfinger into the coffee mixture for 1–2 seconds per side (they should be moist but not falling apart). Arrange the soaked ladyfingers in a single layer over the baked crust. Trim or break a few to fill gaps—you should cover the crust evenly. Set the pan aside while you make the filling.
Cheesecake Filling
- 5
Dissolve espresso
In a small cup, dissolve 1 tbsp instant espresso powder in 1 tbsp hot water; stir until fully dissolved and set aside to cool slightly.
- 6
Beat cream cheese and sugar
In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and 1 cup granulated sugar (filling) on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
- 7
Add mascarpone and eggs
Add 250 g mascarpone and mix until smooth and combined, about 30–45 seconds. Add the eggs one at a time, mixing on low speed after each addition until just combined—do not overmix.
- 8
Finish batter
Add sour cream, 2 tsp vanilla extract, the dissolved espresso, 1 tbsp coffee liqueur (optional), 2 tbsp flour, and 1/4 tsp salt. Mix on low speed until the batter is smooth and homogenous; scrape the bowl and fold by hand if needed to avoid overworking the batter.
- 9
Bake, Cool & Chill
- 10
- 11
Bake
Bake at 325°F (163°C) for 60–75 minutes, or until the edges are set and the center still has a slight jiggle (the residual heat will finish setting). Rotate the pan once halfway through baking if your oven has hot spots.
- 12
Cool gradually
Turn off the oven, crack the oven door and let the cheesecake cool in the oven for 30–45 minutes to minimize cracking. Then remove the springform pan from the water bath and remove the foil. Cool on a wire rack another 30–60 minutes, then cover loosely with plastic wrap and refrigerate at least 8 hours or overnight for best texture and flavor.
Topping & Serve
- 13
Make mascarpone whipped topping
About 30 minutes before serving, prepare the topping: in a chilled bowl, beat 200 g mascarpone, 240 ml cold heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract on medium-high speed until soft–medium peaks form and the mixture is smooth and spreadable. Do not overwhip or it may become grainy.
- 14
Top the cheesecake
Remove the chilled cheesecake from the springform pan and place it on a serving plate. Spread the mascarpone whipped topping evenly over the top of the cheesecake. Using a fine sieve, dust 2 tbsp unsweetened cocoa powder evenly over the top. Garnish with 2 tbsp dark chocolate shavings and extra ladyfinger halves if desired.
- 15
Slice and serve
For clean slices, run a sharp knife under hot water, dry it, and then slice the cheesecake (wipe the knife between cuts). Serve chilled. Store leftovers tightly covered in the refrigerator for up to 4 days.
