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Tiramisu Cheesecake

Tiramisu Cheesecake - recipe card
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A decadent fusion of classic Italian tiramisu and creamy New York-style cheesecake. Layers of espresso-soaked ladyfingers and a velvety mascarpone-cream cheese filling are baked until set, then chilled and dusted with cocoa for a rich, coffee-infused dessert.

Ingredients

Scale
  • For the Crust: 4 ladyfingers (about 1.5 oz / 42g), crushed into fine crumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • For the Soaking: 1/2 cup (120ml) strong brewed coffee or espresso, cooled
  • 1 tablespoon coffee liqueur (such as Kahlua), optional
  • 6 ladyfingers (about 2 oz / 56g)
  • For the Filling: 8 oz (226g) full-fat cream cheese, softened
  • 1/4 cup (57g) mascarpone cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder, dissolved in 1 teaspoon water
  • For the Topping: 1 tablespoon unsweetened cocoa powder

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 6-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil to prevent water seepage during the water bath.
  2. For the crust: Pulse the 4 ladyfingers in a food processor until fine crumbs form, or crush them in a zip-top bag with a rolling pin. Transfer to a bowl, add melted butter and sugar (if using), and stir until mixture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Use the bottom of a glass to compact firmly. Bake for 8-10 minutes until lightly golden and fragrant. Cool completely on a wire rack. Leave oven on.
  4. For the coffee soak: In a shallow dish, combine the cooled strong coffee and coffee liqueur (if using). Set aside.
  5. In a small bowl, dissolve the instant espresso powder in 1 teaspoon water. Set aside. This concentrated paste will be added to the filling for a deeper coffee flavor.
  6. For the filling: In a large bowl, beat the softened cream cheese and mascarpone on medium speed until smooth and fluffy, about 2 minutes, scraping down the bowl as needed. Add the sugar and beat until combined.
  7. Add the eggs one at a time, beating on low speed after each just until the yolk disappears. Do not overbeat, as excess air can cause cracks. Stir in the vanilla and the dissolved espresso paste until just incorporated.
  8. To assemble: Dip each of the 6 ladyfingers into the coffee mixture for 1-2 seconds per side — they should be moistened but not soggy; trim ends to fit if necessary. Arrange the soaked ladyfingers in a single layer over the cooled crust, covering the entire surface.
  9. Pour the cheesecake filling over the ladyfingers, spreading evenly. Tap the pan gently on the counter a few times to release any trapped air bubbles.
  10. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even cooking and helps prevent cracking.
  11. Bake at 325°F (163°C) for 45-50 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken. The internal temperature should register about 150°F (66°C) on an instant-read thermometer for a creamy, fully-cooked custard.
  12. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. This gradual cooling minimizes the risk of cracking. Remove the pan from the water bath, discard the foil, and cool completely on a wire rack.
  13. Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling fully sets the texture and allows the coffee and mascarpone flavors to meld.
  14. Just before serving, dust the top generously with unsweetened cocoa powder through a fine-mesh sieve. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices. Serve chilled.

Notes

Store leftover tiramisu cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. If the cocoa topping fades after chilling, re-dust with fresh cocoa just before serving.

Nutrition

Keywords: tiramisu cheesecake, mascarpone cheesecake, coffee dessert, Italian dessert, baked cheesecake, ladyfinger crust, espresso, creamy, Easter dessert, holiday dessert, fusion dessert

Find it online: https://copycatkitchenco.com/tiramisu-cheesecake/