Tiramisu Cheesecake is a decadent fusion dessert that combines the creamy, rich texture of cheesecake with the classic flavors of Italian tiramisu. This dessert takes all the beloved elements of tiramisu—espresso-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder—and layers them into a smooth, indulgent cheesecake.
2. What You’ll Need
- For the Crust:
- 1 1/2 cups (190g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) mascarpone cheese
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) strong brewed espresso, cooled
- 1 tsp vanilla extract
- 2 tbsp coffee liqueur (optional)
- For the Topping:
- 1/2 cup (120ml) heavy cream
- 2 tbsp granulated sugar
- 2 tbsp cocoa powder
- Optional: additional coffee liqueur for drizzling
3. How to Make
- Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the Mixture: Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form a compact crust.
- Bake the Crust: Bake the crust for 10 minutes. Remove from the oven and set aside to cool while preparing the filling.
- Make the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the Sugar: Gradually add the sugar and beat until well combined and fluffy.
- Incorporate the Mascarpone: Add the mascarpone cheese and continue to beat until fully incorporated and smooth.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure an even mixture.
- Mix in the Cream and Espresso: Add the heavy cream, cooled espresso, vanilla extract, and coffee liqueur (if using). Mix until just combined.
- Pour into Crust: Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Prepare the Water Bath: Place the springform pan into a larger baking dish. Fill the outer dish with about 1 inch of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
- Bake: Bake the cheesecake for 55-65 minutes, or until the center is just set and the edges are lightly golden. Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour.
- Chill: After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight to allow the flavors to meld and the texture to set.
- Prepare the Topping:
- Whip the Cream: In a medium bowl, whip the heavy cream with sugar until stiff peaks form.
- Add Cocoa Powder: Gently fold in the cocoa powder until the cream is evenly flavored.
- Spread the Topping: Spread the whipped cream mixture evenly over the chilled cheesecake.
- Optional: Drizzle with additional coffee liqueur if desired for an extra touch of flavor.
4. Serving and Storage Tips
- Serving: Tiramisu Cheesecake should be served chilled. Slice with a sharp knife that has been dipped in hot water for clean cuts. It pairs wonderfully with a cup of espresso or coffee for a complete dessert experience. Garnish with extra cocoa powder or chocolate shavings if desired.
- Storage: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. The cheesecake will continue to develop flavors as it sits. For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
5. Mistakes to Avoid
- Overmixing the Filling: Be cautious not to overmix the cheesecake filling, especially after adding the eggs. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Skipping the Water Bath: The water bath is essential for a smooth, crack-free cheesecake. It helps maintain even baking temperatures and prevents the edges from overcooking.
- Not Cooling Gradually: Allow the cheesecake to cool gradually in the oven with the door slightly ajar to prevent sudden temperature changes that can cause cracks.
- Using Warm Ingredients: Ensure that all ingredients are at room temperature before mixing to achieve a smooth and lump-free filling.
6. Tips and Tricks
- Use Fresh Espresso: For the best flavor, use freshly brewed espresso. Instant coffee can be a substitute, but it won’t provide the same depth of flavor.
- Chill Overnight: For the best texture and flavor, let the cheesecake chill in the refrigerator overnight. This allows the flavors to meld and the filling to set perfectly.
- Add a Coffee Drizzle: Enhance the coffee flavor by drizzling a little extra espresso or coffee liqueur over the top of the cheesecake before serving.
- Experiment with Toppings: You can customize the topping with shaved chocolate, chocolate curls, or even a layer of coffee-flavored whipped cream for added decadence.
7. FAQ
- Can I use instant coffee instead of espresso?
Yes, you can use instant coffee mixed with hot water as a substitute for espresso. However, espresso provides a richer, more intense coffee flavor. - Can I make this cheesecake without coffee liqueur?
Yes, you can omit the coffee liqueur if you prefer. The cheesecake will still be delicious, but the liqueur adds an extra depth of flavor. - Can I make this cheesecake gluten-free?
Yes, you can use gluten-free graham crackers or an alternative crust, such as an almond flour crust, to make the cheesecake gluten-free. - How do I prevent cracks in my cheesecake?
Using a water bath and cooling the cheesecake gradually in the oven are key steps to prevent cracks. Also, ensure not to overmix the batter.
8. Conclusion
Tiramisu Cheesecake is a luxurious dessert that beautifully merges the creamy texture of cheesecake with the rich, coffee-flavored elegance of tiramisu. This recipe is perfect for those who love both classic desserts and innovative twists. By following the steps and tips provided, you can create a cheesecake that is not only visually appealing but also a delight to the taste buds. Whether served at a celebration or enjoyed as a special treat, Tiramisu Cheesecake is sure to impress and satisfy.
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Tiramisu Cheesecake 🍰☕️
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
This Tiramisu Cheesecake combines the rich flavors of classic tiramisu with a creamy cheesecake base, topped with cocoa powder and espresso-soaked ladyfingers for a decadent dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed ladyfingers or graham crackers
- 1/4 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone cheese
For the Topping:
- 1/2 cup heavy cream, whipped
- 2 tablespoons powdered sugar
- 6–8 ladyfingers, soaked in espresso
- 1 tablespoon cocoa powder for dusting
Instructions
- Prepare the Crust: Preheat the oven to 160°C (325°F). Mix crushed ladyfingers, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in espresso, coffee liqueur (if using), vanilla extract, and mascarpone cheese until smooth. Pour the filling over the crust.
- Bake the Cheesecake: Bake for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Chill in the fridge for at least 4 hours or overnight.
- Topping: Once the cheesecake is chilled, whip the heavy cream with powdered sugar until soft peaks form. Arrange espresso-soaked ladyfingers on top of the cheesecake and spread whipped cream over them. Dust with cocoa powder.
- Serve: Slice and enjoy this luxurious tiramisu-inspired cheesecake!
Notes
- For an extra kick, you can brush the ladyfingers with more coffee liqueur.
- Make sure the cheesecake is fully chilled for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 460
- Carbohydrates: 37g
- Fiber: 12
- Protein: 7g
