Name: Tiramisu Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 10 h 5 min
Cuisine: Italian
Ingredients: 2 cups crushed chocolate cookies (with filling removed); 1/2 cup unsalted butter (melted); 16 oz cream cheese (softened); 8 oz mascarpone cheese; 1 cup granulated sugar; 4 large eggs; 1 cup fresh espresso or strong brewed coffee; 24 pieces ladyfingers; 1 cup heavy whipping cream (whipped); 2 tablespoons confectioner’s sugar; 2 tablespoons cocoa powder

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Introduction

Tiramisu Cheesecake combines the rich, creamy texture of cheesecake with the classic flavors of tiramisu. This indulgent dessert layers espresso-soaked ladyfingers with mascarpone and cream cheese filling for a delightful treat that’s perfect for any occasion.

A round cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is thick, dark brown, and crumbly like a chocolate crust. The middle layer is thick, creamy, and light yellow. The top layer is smooth, light yellow cream with a dusting of fine cocoa powder covering the middle and edges. Around the edge of the cake are evenly spaced peaks of light yellow cream topped with cocoa powder. The background shows blurred brown and green plant pots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies (with filling removed)
1/2 cup unsalted butter (melted)
16 oz cream cheese (softened)
8 oz mascarpone cheese
1 cup granulated sugar
4 large eggs
1 cup fresh espresso or strong brewed coffee
24 pieces ladyfingers
1 cup heavy whipping cream (whipped)
2 tablespoons confectioner’s sugar
2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies with melted unsalted butter until fully incorporated. Press this mixture into the bottom of a 10″ springform pan to form a crust. Bake for 10 minutes, then set aside to cool.
Step 2: In a large mixing bowl, beat together cream cheese and mascarpone cheese until smooth. Gradually add granulated sugar, beating until combined. Incorporate the eggs one at a time, mixing well. Fold in brewed coffee until uniform.
Step 3: Dip ladyfingers into brewed coffee quickly, then arrange half of them over the cooled crust in the springform pan.
Step 4: Pour half of the cheesecake filling over the ladyfingers, evenly spreading it. Add another layer of soaked ladyfingers and then the remaining cheesecake mixture.
Step 5: Prepare a water bath by placing the springform pan into a larger baking dish filled with water halfway up the sides. Bake at 320°F (160°C) for 75-85 minutes until the edges are firm and the center is slightly jiggly.
Step 6: Once baked, turn off the oven and crack the door open for 30 minutes. Remove from the water bath and refrigerate for several hours or overnight.
Step 7: Whip heavy cream until soft peaks form, add confectioner’s sugar, and continue whipping until stiff peaks develop. Spread whipped cream over the chilled cheesecake and dust with cocoa powder before serving.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor, or substitute with strong brewed coffee if espresso is unavailable.
For a boozy twist, add 1-2 tablespoons of coffee liqueur to the coffee when dipping the ladyfingers.
Ensure the cream cheese and mascarpone are softened to room temperature for a smooth, lump-free filling.
Use a toothpick to check doneness; the center should be slightly jiggly but not liquid.

Storage

Store the tiramisu cheesecake in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, consume within this time. Leftovers can be gently reheated at room temperature for 20 minutes before serving, but it’s best enjoyed chilled.

How to Serve

A round cake with two clear layers sits on a white plate. The bottom layer is dark brown, dense and crumbly, while the top layer is thick, creamy, and light beige in color. The top surface is dusted evenly with cocoa powder and decorated around the edge with evenly spaced swirls of light beige cream, each topped lightly with cocoa powder. The white plate rests on a white marbled surface with a soft dark gray cloth partly under it. In the background, a white cup and some green leaves are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s ideal to prepare the cheesecake the day before serving to allow it to set properly and for the flavors to develop.

Can I use regular sugar instead of confectioner’s sugar for the whipped cream?

Confectioner’s sugar blends smoothly into whipped cream and helps stabilize it. Using granulated sugar may result in a grainier texture and less stable peaks.