Description
This Tiramisu Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of traditional Italian tiramisu. Featuring layers of espresso-soaked ladyfingers, a luscious mascarpone filling, and a dusting of cocoa powder, this dessert offers a delightful fusion that’s sure to impress.
Ingredients
Scale
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs or crushed ladyfingers
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons brewed espresso or strong coffee
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 8 oz (225g) mascarpone cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs{{MetaTags.title || ‘Nutritionix’}}
- 2 teaspoons vanilla extractReddit
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) strong brewed espresso or coffee
For Layering:
- 10–12 ladyfingers
- ½ cup (120ml) brewed espresso or coffee, cooled
For the Topping:
- 2 tablespoons unsweetened cocoa powder
- ½ cup (120ml) whipped cream (optional)
- Chocolate shavings (optional)
- Whole coffee beans (optional, for decoration)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs (or crushed ladyfingers) and granulated sugar. Add the melted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Brush the crust lightly with the brewed espresso to infuse flavor. Bake for 8-10 minutes, then let it cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and mascarpone cheese together until smooth and creamy. Add the granulated sugar and continue to mix until well combined. Incorporate the eggs one at a time, mixing on low speed to avoid overbeating. Add the vanilla extract, heavy cream, and brewed espresso, mixing until the batter is smooth.
- Layer the Cheesecake: Pour half of the cheesecake batter over the prepared crust, spreading it evenly. Briefly dip each ladyfinger into the cooled espresso and arrange them in a single layer over the batter. Pour the remaining cheesecake batter over the ladyfingers, smoothing the top.
- Bake the Cheesecake: Place a shallow pan filled with hot water on the lower rack of the oven to create steam, which helps prevent cracks. Position the cheesecake on the middle rack above the water bath. Bake for 50-60 minutes, or until the edges are set, and the center still has a slight jiggle.
- Cool and Chill: Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. This slow cooling helps prevent cracking. Afterward, refrigerate the cheesecake for at least 6 hours or overnight to fully set and develop flavors.
- Add the Topping: Before serving, dust the top of the cheesecake generously with unsweetened cocoa powder. If desired, pipe whipped cream around the edges and garnish with chocolate shavings and whole coffee beans for an elegant presentation.
Notes
- Room Temperature Ingredients: Ensure all dairy ingredients (cream cheese, mascarpone, eggs) are at room temperature before mixing. This helps achieve a smooth, lump-free batter.
- Preventing Cracks: Baking the cheesecake with a water bath (placing the springform pan in a larger pan filled with hot water) can help prevent cracks and ensure even baking.
- Serving Suggestion: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 slice (approximately 145g)
- Calories: 534
- Sugar: 64g
- Sodium: 450mg
- Fat: 70g
- Saturated Fat: 41g
- Unsaturated Fat: 29g
- Trans Fat: 2g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 310mg