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
Scale
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.
