Tiramisu Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Combine crushed ladyfingers, 2 tablespoons granulated sugar, and 1 teaspoon instant espresso powder (if using) in a medium bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and optionally 1/2-inch up the sides) of the prepared springform pan using the bottom of a measuring cup. Bake for 8–10 minutes until set and slightly golden. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring all filling ingredients to room temperature (cream cheese, sour cream, mascarpone, eggs) for smoother filling and fewer lumps.

In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl.

Add granulated sugar and continue beating until incorporated and smooth, about 1–2 minutes.

Beat in mascarpone cheese and sour cream until fully combined and smooth. Scrape down the bowl and beater as needed.

Add vanilla extract, flour (or cornstarch), and a pinch of salt; mix on low until incorporated.

Add eggs one at a time, beating on low speed after each addition just until combined. Add the extra egg yolk and mix until smooth. Do not overmix; keep level low to avoid incorporating excess air which can crack the cheesecake.

Pour the filling over the cooled crust and smooth the top with a spatula.

Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan to come about 1 inch up the sides of the springform pan to create a water bath (bain-marie) to prevent cracking.

Bake at 325°F (160°C) for 50–65 minutes. The center should still slightly jiggle when gently shaken; edges will be set. If the top browns too quickly, tent loosely with foil for the last 15 minutes.

Turn off oven and crack the door open; let the cheesecake cool in the oven for 1 hour to reduce the chance of cracks.

Remove cheesecake from oven and water bath. Run a thin knife around the edge to loosen from pan (this helps prevent cracks as it cools). Cool to room temperature on a wire rack, then refrigerate at least 6 hours or preferably overnight.

While the cheesecake chills, prepare the coffee soak. Combine the cooled espresso (3 cups) with 6 teaspoons coffee liqueur or rum (optional) and 1 teaspoon sugar if you prefer a slightly sweetened soak. Taste and adjust: it should be strong but not syrupy.

Once the cheesecake has chilled and set, remove it from the springform pan and place it on a serving plate. If you prefer to keep it in the pan while assembling the top layers, release the sides carefully just before serving.

Lightly brush or spoon a thin layer of the coffee mixture over the cheesecake surface—do this sparingly so the cheesecake doesn't become soggy. Allow 2–3 minutes for the coffee to absorb.

For a more traditional layered tiramisu effect, you can briefly dip whole or halved ladyfingers into the coffee mixture (1–2 seconds per side) and arrange a single layer of them on top of the cheesecake before adding the whipped mascarpone topping. This step is optional and depends on desired texture/appearance.

Chill a medium mixing bowl and beaters in the freezer for 5–10 minutes to help whip the cream more easily.

In the chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla on medium-high speed until soft peaks form.

In a separate bowl, soften 4 ounces cold mascarpone slightly by stirring to make it spreadable. Fold the whipped cream into the mascarpone gently until smooth and combined—do not overbeat or it may turn grainy.

Spread the whipped mascarpone mixture evenly over the coffee-brushed or ladyfinger-layered cheesecake, smoothing the top with an offset spatula. Return to fridge to set for at least 30 minutes.

Just before serving, dust the top generously with unsweetened cocoa powder (about 2 tablespoons), using a fine-mesh sieve for even coverage. Optionally garnish with chocolate shavings.