Description
This Tiramisu Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of traditional tiramisu. Featuring a chocolate creme cookie crust, luscious mascarpone and cream cheese filling, coffee-soaked ladyfingers, and a coffee mascarpone cream topping dusted with cocoa powder, this dessert is a decadent treat perfect for coffee and cheesecake lovers alike. Baked in a water bath for a smooth and silky consistency, it requires refrigeration overnight for the best flavor and texture.
Ingredients
Scale
Chocolate Crust
- 35 chocolate creme cookies (455 g)
- 5 tbsp unsalted butter, melted (85 g)
Cheesecake Filling
- 24 oz (3 blocks) full-fat cream cheese, room temperature (680 g)
- 8 oz mascarpone cheese, room temperature (226 g)
- 1 ½ cups granulated sugar (325 g)
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs, room temperature
- ½ cup heavy cream (120 g)
- 1 cup sour cream (240 g)
- 1 tbsp cornstarch, sifted
Assembly
- 12 ladyfinger biscuits
- ½ cup strong black coffee, cooled (120 ml)
Coffee Mascarpone Cream
- 4 oz mascarpone cheese, cold (113 g)
- 2–4 tbsp granulated sugar
- 1 tsp instant coffee dissolved in 1 tsp water
- 1 cup heavy whipping cream, chilled (240 g)
Decoration
- 2 tbsp cocoa powder (for dusting)
Instructions
- Prepare the Chocolate Crust: Preheat your oven to 350°F (175°C) and butter the base of a 10-inch springform pan with 3-inch high sides. Using a food processor, grind the chocolate creme cookies and melted butter together until a fine crumb forms. Press this mixture firmly into the bottom of the pan, and optionally slightly up the sides. Bake the crust for 7–8 minutes, then remove and let it cool while preparing the filling.
- Make the Cheesecake Filling: Lower the oven temperature to 320°F (160°C). In a stand mixer, beat the cream cheese, mascarpone, sugar, vanilla, and salt on medium-low speed for 2–3 minutes until smooth and creamy. Whisk the eggs gently in a separate bowl to avoid excess air, then gradually add them to the mixing bowl on low speed, just until incorporated. Add the heavy cream, sour cream, and sifted cornstarch to the mixture, blending on low speed until smooth—avoid overmixing to prevent too much air in the batter.
- Assemble the Cheesecake: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking. Pour half of the cheesecake batter over the cooled crust and smooth the surface. Quickly dip each ladyfinger biscuit into the strong coffee (do not soak to avoid sogginess), then arrange them in a snug single layer over the batter. Pour the remaining cheesecake filling on top, smoothing just below the rim.
- Bake the Cheesecake: Place a large roasting pan on the oven rack below and fill it with 1–2 inches (2.5–5 cm) of boiling water to create a water bath. Carefully place the springform pan into the roasting tray. Bake for 80 minutes until the edges are firm but the center still has a slight jiggle. Avoid opening the oven early to prevent cracking. Once baked, remove from the oven and let cool for 15 minutes at room temperature. Run a butter knife around the edges to loosen the cake. Cool the cheesecake completely on a wire rack for 2–3 hours, then refrigerate uncovered overnight to set fully.
- Prepare the Coffee Mascarpone Cream: In a bowl, whisk together the cold mascarpone cheese, sugar (to taste), and dissolved instant coffee until smooth. Gradually add the chilled heavy whipping cream and whisk on low speed until stiff peaks form, being careful not to overwhip to prevent the cream from breaking.
- Decorate & Serve: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Spread a thin, even layer of the coffee mascarpone cream over the top. Using a piping bag fitted with a decorative tip, pipe the remaining cream into desired patterns on the cheesecake. Lightly dust the top with cocoa powder using a fine-mesh sieve. Slice the cheesecake with a hot knife, cleaning the blade between cuts for clean slices, and serve on decorative plates to impress your guests.
Notes
- Use strong black coffee for dipping the ladyfingers to impart a robust coffee flavor without sogginess.
- Do not soak ladyfingers; a quick dip is sufficient to maintain structure.
- Baking the cheesecake in a water bath ensures an even bake and prevents cracking for a silky texture.
- Allow ample refrigeration time (overnight) to develop flavors and improve texture.
- Use room temperature eggs and cheeses to ensure smooth mixing without lumps.
- Be gentle with mixing after adding eggs to avoid excess air that can cause cracks.
- For best piping results, chill the coffee mascarpone cream thoroughly before decorating.
