If you adore the creamy richness of cheesecake combined with the dreamy coffee-soaked layers of tiramisu, you are in for an absolute treat with this Tiramisu Cheesecake Recipe. This indulgent dessert masterfully blends the best of both worlds, creating a luscious, velvety cheesecake infused with the aromatic bite of espresso and silky mascarpone layers. Whether you’re treating yourself or dazzling guests, this recipe promises a show-stopping finale to any meal.
Ingredients You’ll Need
The magic of this Tiramisu Cheesecake Recipe lies in the careful selection of simple, yet essential ingredients. Each element plays its own role from building that decadent texture to layering subtle coffee and cocoa flavors that make this cake unforgettable.
- Chocolate creme cookies: These form the crunchy, chocolatey base that sets the stage for the creamy layers above.
- Unsalted butter: Melted and mixed with the cookies, it binds the crust, adding richness and moisture.
- Full-fat cream cheese: The star ingredient for creamy smoothness and tangy depth in the cheesecake filling.
- Mascarpone cheese: Adds that subtly sweet, velvety flavor essential in tiramisu and cheesecake alike.
- Granulated sugar: Sweetens the batter just right without overpowering the coffee notes.
- Salt: Enhances overall flavor, balancing the sweetness.
- Vanilla essence: Brings warmth and complexity to the creamy mixture.
- Large eggs: Provide structure and richness to the filling.
- Heavy cream: Lightens the texture and makes the filling luxuriously smooth.
- Sour cream: Introduces a subtle tang and tender crumb.
- Cornstarch (sifted): Helps stabilize the cheesecake and keep it from cracking.
- Ladyfinger biscuits: Soaked in strong black coffee, they add authentic tiramisu layers and a delightful bite.
- Strong black coffee: Essential for soaking ladyfingers and infusing that signature bold espresso flavor.
- Instant coffee dissolved in water: Incorporated in the topping to boost the coffee punch even more.
- Heavy whipping cream (chilled): Whisked with mascarpone for a fluffy, creamy topping.
- Cocoa powder: Lightly dusted on top to finish this masterpiece with a rich, chocolate aroma.
How to Make Tiramisu Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and butter the base of a 10-inch springform pan to prevent sticking. Crush the chocolate creme cookies into fine crumbs and mix them with the melted unsalted butter until evenly combined. Press this crumb mixture firmly into the bottom of your prepared pan to create a sturdy, chocolatey foundation. Pop it into the oven for 7 to 8 minutes so it sets nicely—this step ensures a crisp, flavorful base that will hold up perfectly under the creamy cheesecake layers.
Step 2: Make the Cheesecake Batter
Using a stand mixer, beat together the cream cheese, mascarpone, granulated sugar, vanilla essence, and salt until perfectly smooth and lump-free. Add the eggs one at a time, mixing gently after each addition to keep your batter airy and well-incorporated. Next, fold in the heavy cream, sour cream, and sifted cornstarch just until combined—this guarantees your cheesecake stays silky and won’t crack while baking. It’s all about patience here, gently mixing to create that dreamy, creamy texture.
Step 3: Assemble the Layers
Pour half of your luscious cheesecake batter over the cooled cookie crust, spreading it evenly. Next comes the star element of tiramisu—the ladyfinger biscuits, which you’ll quickly dip into strong black coffee (not too long, just a flash to soak without sogginess). Layer these coffee-drenched biscuits evenly over the batter. Finally, pour the remaining cheesecake batter on top, gently smoothing the surface. This layering beautifully marries the creamy cheesecake with the coffee-soaked tiramisu components.
Step 4: Bake with a Water Bath
To prevent cracks and ensure a creamy, delicate finish, place your springform pan into a larger baking tray filled with boiling water—this water bath provides gentle, even heat. Bake at 350°F for approximately 80 minutes, or until the cheesecake’s edges are set and the center has a slight wobble. This slow, careful baking method is the secret behind that velvet texture everyone will rave about.
Step 5: Chill Overnight and Prepare the Topping
Once baked, allow your masterpiece to cool at room temperature before refrigerating it overnight. This resting period is crucial to let flavors marry and the cheesecake to fully set. For the topping, whisk together cold mascarpone, granulated sugar, instant coffee dissolved in water, and chilled heavy whipping cream until stiff peaks form. Spread this cloud-like layer over the cheesecake and finish by dusting generously with cocoa powder—a perfect flourish of bittersweet charm.
How to Serve Tiramisu Cheesecake Recipe
Garnishes
Feel free to get creative when garnishing your Tiramisu Cheesecake Recipe. A light sprinkle of dark chocolate shavings or a few coffee beans on top adds a delightful touch of sophistication. Fresh mint leaves can introduce a hint of freshness that brightens the rich flavors. The cocoa powder dusting is classic, but even a drizzle of chocolate or coffee syrup can elevate the presentation and taste beautifully.
Side Dishes
This decadent dessert pairs wonderfully with an espresso or a small pour of sweet dessert wine like Vin Santo. If you prefer something lighter, fresh berries such as raspberries or strawberries offer a tart counterpoint that cuts through the cheesecake’s richness perfectly. A delicate biscuit or biscotti alongside complements the coffee theme effortlessly.
Creative Ways to Present
For a fun twist, serve individual portions in clear glass cups layered with extra coffee-dipped ladyfingers and mascarpone topping for a deconstructed tiramisu cheesecake experience. Alternatively, create a dessert platter with slices accompanied by dollops of whipped cream and artful coffee syrup patterns on the plate. These thoughtful touches turn your Tiramisu Cheesecake Recipe from a simple dessert into an experience to remember.
Make Ahead and Storage
Storing Leftovers
Your Tiramisu Cheesecake Recipe keeps beautifully in the fridge for up to 4 to 5 days. Make sure it is stored in an airtight container or well wrapped with plastic wrap to prevent it from absorbing any unwanted odors. The flavors actually deepen over time, so storing leftovers is a win-win!
Freezing
If you want to enjoy this dessert later, wrap the cheesecake tightly in plastic wrap and then in foil before placing it in the freezer. It can stay frozen for up to 2 months. When ready to serve, transfer it to the fridge and allow to thaw overnight for the best texture and flavor.
Reheating
Because this is a rich, creamy cheesecake, reheating is generally not recommended as it may affect texture. Instead, serve straight from the fridge or at room temperature for the perfect indulgent bite every time.
FAQs
Can I use regular cream cheese instead of mascarpone?
Yes, you can use regular cream cheese if mascarpone is hard to find, but mascarpone adds a unique creaminess and mild sweetness that makes the Tiramisu Cheesecake Recipe truly authentic. For best results, try to include both when you can.
Do I have to use coffee in the recipe?
While coffee is the signature flavor here, you could substitute with strong brewed espresso or for a non-caffeinated option, use decaffeinated coffee or even a coffee-flavored syrup, though the taste will vary slightly.
Why do I need to bake the cheesecake in a water bath?
The water bath creates gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, silky texture. It’s a game-changer for professional-looking results and a creamy bite.
How long should the cheesecake chill before serving?
Chilling the Tiramisu Cheesecake Recipe overnight, ideally 8 to 12 hours, allows the flavors to meld beautifully and the texture to firm up for perfect slicing and serving.
Can I make this recipe gluten-free?
Absolutely! Substitute the chocolate creme cookies and ladyfinger biscuits with gluten-free versions to keep the recipe safe for gluten-sensitive guests without compromising the delicious taste.
Final Thoughts
This Tiramisu Cheesecake Recipe is a true celebration of flavors and textures that I can’t recommend enough. Whether you’re baking for a special occasion or simply craving some decadent self-care dessert, this cake will make you feel like a pastry chef in your own kitchen. Dive in, savor every bite, and watch how it becomes an instant favorite around your table.
Print
Tiramisu Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 50 minutes plus overnight chill
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Tiramisu Cheesecake combines the rich, creamy texture of classic cheesecake with the beloved flavors of traditional tiramisu. Featuring a chocolate cookie crust, layers of mascarpone-infused cheesecake, coffee-soaked ladyfingers, and a luscious whipped mascarpone topping dusted with cocoa powder, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Crust
- 35 chocolate creme cookies
- 5 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz full-fat cream cheese
- 8 oz mascarpone cheese
- 1 ½ cups granulated sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- ½ cup heavy cream
- 1 cup sour cream
- 1 tbsp cornstarch, sifted
- 12 ladyfinger biscuits
- ½ cup strong black coffee
Topping
- 4 oz mascarpone cheese, cold
- 2–4 tbsp granulated sugar (adjust to taste)
- 1 tsp instant coffee dissolved in 1 tsp water
- 1 cup heavy whipping cream, chilled
- 2 tbsp cocoa powder, for dusting
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease the base of a 10-inch springform pan with butter to prevent sticking.
- Make the Crust: Crush the chocolate creme cookies into fine crumbs and combine them with the melted butter. Press this mixture firmly into the bottom of the prepared springform pan and bake for 7–8 minutes until set and slightly firm. Allow to cool.
- Mix Cheesecake Batter: In a stand mixer, blend the full-fat cream cheese, mascarpone cheese, granulated sugar, vanilla essence, and salt until the mixture is smooth and creamy. Gradually add the eggs one at a time, mixing well after each addition.
- Add Remaining Ingredients: Incorporate the heavy cream, sour cream, and sifted cornstarch into the batter. Mix gently until just combined to avoid overmixing.
- Layer Batter and Ladyfingers: Pour half of the cheesecake batter over the cooled crust in the springform pan. Quickly dip each ladyfinger biscuit into the strong black coffee and layer them evenly over the batter. Pour the remaining cheesecake batter over the ladyfinger layer, smoothing the top.
- Water Bath Bake: Place the springform pan inside a larger baking tray filled with boiling water halfway up the sides to create a water bath. Bake the cheesecake in the oven for about 80 minutes or until the edges are set and the center slightly jiggles.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake overnight to set completely.
- Prepare Topping: In a mixing bowl, whisk the cold mascarpone cheese, 2–4 tablespoons of granulated sugar (to taste), dissolved instant coffee, and chilled heavy whipping cream until stiff peaks form. This creates a light, coffee-flavored whipped topping.
- Finish and Serve: Spread the mascarpone whipped topping evenly over the chilled cheesecake. Dust the surface with cocoa powder just before serving to add a traditional tiramisu touch.
Notes
- Ensure that the cream cheese and mascarpone are at room temperature before mixing to avoid lumps.
- Dipping ladyfingers quickly into coffee prevents them from becoming overly soggy inside the cake.
- The water bath helps prevent cracks and ensures gentle, even baking of the cheesecake.
- For best flavor, refrigerate the cheesecake overnight to let the flavors meld and the texture set properly.
- Adjust sugar in the topping according to your sweetness preference.
- This recipe requires a 10-inch springform pan for optimal thickness and baking.
