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Rich and Creamy Tiramisu Cheesecake Recipe

A perfect slice of tiramisu cheesecake featuring layers of cream, coffee-soaked ladyfingers, and a dark crust, topped with cocoa powder.
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Combine the creamy texture of cheesecake with the classic espresso and mascarpone flavors of tiramisu in this decadent dessert fusion. This recipe delivers a show-stopping Italian dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup strong brewed espresso, cooled
  • 1/4 cup coffee liqueur (optional)
  • 1 package (7 ounces) ladyfingers
  • 1/2 cup strong brewed espresso, for dipping
  • Whipped cream, for topping
  • Cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
  4. Gently fold in the softened mascarpone cheese. Mix until just smooth.
  5. Pour half of the cheesecake batter over the cooled crust.
  6. Combine the 1/2 cup cooled espresso and coffee liqueur (if using). Quickly dip each ladyfinger into the espresso mixture for just a few seconds per side, then arrange them in a single layer over the first layer of batter.
  7. Pour the remaining cheesecake batter over the ladyfingers.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
  9. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  12. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  13. Before serving, carefully remove the springform ring. Top with whipped cream and dust generously with cocoa powder.

Notes

  • For a no-bake version, chill the cheesecake mixture until firm instead of baking, and layer with coffee-soaked ladyfingers before the final chill.
  • Use high-quality espresso for the best coffee flavor in this dessert fusion.
  • If you skip the coffee liqueur, add 1 tablespoon of rum extract to the espresso dipping liquid for depth.

Nutrition

Find it online: https://cookincorner.com/tiramisu-cheesecake-recipe/