Description
This indulgent Tiramisu Cheesecake with Chocolate Espresso Cream combines the classic flavors of tiramisu with the creamy richness of cheesecake. A luscious layer of chocolate espresso cream makes this dessert extra special—perfect for coffee lovers and cheesecake aficionados alike.
Ingredients
Scale
For the Cheesecake:
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 8-oz packages cream cheese, softened
- 1 ½ cups mascarpone cheese
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 2 tbsp strong brewed coffee (cooled)
- 2 tbsp coffee liqueur (optional)
For the Chocolate Espresso Cream:
- 1 cup heavy cream
- ½ cup semi-sweet chocolate chips
- 1 tbsp espresso powder (or strong brewed coffee)
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Make the Crust:
In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture into the base of a 9-inch springform pan to form a firm crust. Refrigerate while preparing the cheesecake filling. - Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and mascarpone together until smooth. Add sugar and vanilla, and continue to mix. Add the eggs one at a time, mixing on low speed after each addition. Stir in the coffee (and coffee liqueur, if using). Mix until smooth. - Bake the Cheesecake:
Preheat your oven to 325°F (160°C). Pour the cheesecake filling over the crust. Place the springform pan in a larger pan filled with water (water bath). Bake for 50-60 minutes until the cheesecake is set but still slightly wobbly in the center. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Chill in the refrigerator for at least 4 hours or overnight. - Make the Chocolate Espresso Cream:
In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips, espresso powder, and vanilla. Stir until smooth and glossy. Let cool to room temperature, then refrigerate until it thickens (about 1 hour). - Assemble:
Once the cheesecake is fully chilled, spread the chocolate espresso cream over the top. For a decorative touch, dust with cocoa powder or additional espresso powder.
Notes
- Room Temperature Ingredients: Make sure your cream cheese and mascarpone are at room temperature before mixing for a smooth, creamy filling.
- No Cracks!: Using a water bath helps prevent cracks in the cheesecake. Be sure to cover the bottom of the springform pan with foil to avoid water seeping in.
- Overnight Chill: For best results, let the cheesecake set overnight to allow the flavors to fully develop.
- Optional Toppings: Garnish with shaved chocolate, cocoa powder, or fresh berries for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 420
- Sugar: 18g
- Sodium: 180mg
- Fat: 30g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg