Description
This Tiramisu Cheesecake is a luscious fusion of classic cheesecake and traditional tiramisu flavors. It features a crunchy graham cracker crust, a creamy mascarpone and cream cheese filling infused with espresso, and a delicate tiramisu layer of coffee-soaked ladyfingers topped with cocoa powder and optional chocolate shavings. Perfect for coffee lovers and dessert enthusiasts, it’s a rich, elegant dessert that requires baking and chilling to develop its full flavor and texture.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup mascarpone cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup brewed espresso or strong coffee, cooled
For the tiramisu layer:
- 18–20 ladyfingers
- 1/4 cup brewed espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
For the topping:
- Cocoa powder for dusting
- Chocolate shavings or grated chocolate (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Firmly press this mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from oven and allow to cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, mascarpone cheese, and sugar until smooth and creamy. Add the vanilla extract and continue beating until combined.
- Add Eggs and Liquids: Add the eggs one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Then, mix in the heavy cream and cooled brewed espresso until fully incorporated.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 50–60 minutes, until the edges are set but the center still slightly jiggles when gently shaken.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour to cool gradually. Then remove the cheesecake and let it come to room temperature before refrigerating for at least 4 hours or overnight to fully set.
- Prepare the Tiramisu Layer: Quickly dip each ladyfinger into the cooled espresso (and coffee liqueur, if using) just enough to soak but not become soggy. Arrange the dipped ladyfingers in a single layer over the chilled cheesecake surface.
- Finish and Serve: Dust the top generously with cocoa powder and optionally sprinkle chocolate shavings or grated chocolate. Slice and serve chilled for best flavor and texture.
Notes
- Do not over-soak the ladyfingers; a quick dip is sufficient to impart flavor without sogginess.
- Allow the cheesecake to chill thoroughly to set properly for clean slicing.
- Use good quality espresso or strong coffee for the richest flavor.
- For a boozy variation, add the optional coffee liqueur to the dipping liquid for ladyfingers.
- If you don’t have mascarpone cheese, you may substitute with an additional 1 cup cream cheese, but mascarpone adds the signature tiramisu richness.
