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Decadent Tiramisu Cheesecake Recipe

Decadent Tiramisu Cheesecake Recipe
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★★★★★

5.1 from 24 reviews

This Decadent Tiramisu Cheesecake combines the rich flavors of classic tiramisu with a creamy cheesecake texture, featuring a chocolate cookie crust, layers of coffee-soaked ladyfingers, and a luscious mascarpone cream topping dusted with cocoa powder, perfect for an indulgent dessert.

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 (preferably espresso or strong brewed coffee)

Coffee Mascarpone Cream:

  • 4 oz mascarpone cheese, cold (113 g)
  • 2–4 tbsp granulated sugar (to taste)
  • 1 tsp instant coffee dissolved in 1 tsp water
  • 1 cup heavy whipping cream, chilled (240 g)

Decoration:

  • 2 tbsp cocoa powder, to dust

Instructions

  1. Prepare the Chocolate Crust: Preheat the oven to 350°F (175°C) and butter the base of a 10-inch (3-inch tall) springform pan. Grind the chocolate creme cookies with melted butter in a food processor until fine crumbs form. Press the mixture firmly into the pan, including slightly up the sides if desired. Bake for 7–8 minutes, then let cool while you prepare the filling.
  2. Make the Cheesecake Filling: Reduce oven temperature to 320°F (160°C). In a stand mixer, beat cream cheese, mascarpone, sugar, vanilla essence, and salt at medium-low speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl for even mixing. In a separate bowl, lightly whisk the eggs, then gradually add to the cheese mixture mixing on low speed until just combined. Add heavy cream, sour cream, and sifted cornstarch, mixing on low until smooth but do not overmix to avoid air bubbles.
  3. Assemble the Cheesecake: Seal the outside of the springform pan with aluminum foil to prevent water ingress. Pour half of the batter into the crust and smooth the top. Quickly dip ladyfingers into coffee — just a brief dip to avoid sogginess — and arrange a single layer over the batter. Pour the remaining batter over the ladyfingers, smoothing the surface to just below the pan rim.
  4. Bake the Cheesecake: Place a large roasting tray with 1–2 inches of boiling water on the oven rack. Set the foil-wrapped springform pan inside the water bath. Bake for 80 minutes until the edges are set but the center is slightly jiggly. Avoid opening the oven early to prevent cracking. Remove and cool for 15 minutes at room temperature. Run a butter knife around edges, then cool completely for 2–3 hours. Refrigerate overnight uncovered.
  5. Prepare the Coffee Mascarpone Cream: Whisk cold mascarpone with sugar and dissolved instant coffee until smooth. Add chilled heavy whipping cream and whisk on low speed to stiff peaks, taking care not to overwhip to maintain smooth texture.
  6. Decorate & Serve: Carefully remove cheesecake from pan and transfer to serving platter. Spread a thin layer of coffee mascarpone cream over top, then use a piping bag to create decorative patterns with remaining cream. Dust with cocoa powder through a fine sieve. Slice with a hot, clean knife for neat cuts and serve chilled on elegant plates.

Notes

  • Serving Suggestions: Pair this rich dessert with a fresh espresso or a glass of dessert wine. Garnish slices with chocolate shavings, fresh berries, or edible flowers for an elegant presentation.
  • Storage: Keep cheesecake refrigerated, covered, for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap within an airtight container for up to 2 months; thaw in refrigerator overnight before serving.
  • Reheating: Not recommended. Serve cheesecake chilled for best texture and flavor.
  • Tips & Tricks: Use a 10-inch, 3-inch tall springform pan to accommodate all layers; a 9-inch pan may leave extra batter. Quickly dip ladyfingers to prevent sogginess; they will absorb moisture while baking. Avoid overmixing batter to reduce air pockets that cause cracks.

Nutrition

Keywords: tiramisu cheesecake, coffee cheesecake, mascarpone cheesecake, Italian dessert, chocolate crust cheesecake, creamy tiramisu, layered tiramisu cheesecake

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