Description
This decadent Tiramisu Cheesecake combines the creamy richness of traditional cheesecake with the classic flavors of tiramisu, featuring layers of espresso-soaked ladyfingers, mascarpone, and cream cheese on a buttery graham cracker crust. Perfect for coffee lovers and dessert enthusiasts, this cheesecake is elegantly topped with cocoa powder and optional chocolate shavings for a delightful finish.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup mascarpone cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup brewed espresso or strong coffee (cooled)
For the tiramisu layer:
- 18–20 ladyfingers
- 1/4 cup brewed espresso or strong coffee (cooled)
- 1 tablespoon coffee liqueur (optional)
For the topping:
- Cocoa powder for dusting
- Chocolate shavings or grated chocolate (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
- Mix the cheesecake filling: In a large bowl, beat together the softened cream cheese, mascarpone cheese, and sugar until smooth and creamy. Add vanilla extract and beat again to combine thoroughly.
- Add eggs and liquids: Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed. Then mix in the heavy cream and cooled brewed espresso until fully incorporated.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top. Gently tap the pan on the counter to release air bubbles. Bake for 50–60 minutes, until the edges are set but the center slightly jiggles.
- Cool the cheesecake: Turn off the oven and let the cheesecake cool inside with the oven door cracked open for 1 hour. Then remove it from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or preferably overnight to set completely.
- Prepare tiramisu layer: Once chilled, quickly dip ladyfingers in the cooled espresso mixed with coffee liqueur if using. Arrange dipped ladyfingers in a single layer over the cheesecake surface.
- Finish and serve: Dust the top with cocoa powder and sprinkle with chocolate shavings if desired. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure all cheeses and eggs are at room temperature for a smoother cheesecake filling.
- Do not overbake; the center should jiggle slightly when done.
- If coffee liqueur is not preferred, simply omit it for a non-alcoholic version.
- For best results, chill the cheesecake overnight to allow flavors to meld and set.
- Use a water bath if concerned about cracking, but it’s optional for this recipe.
