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Decadent Tiramisu Cheesecake Recipe

Decadent Tiramisu Cheesecake Recipe
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★★★★★

5 from 29 reviews

This Decadent Tiramisu Cheesecake is a luscious fusion of classic Italian tiramisu and creamy cheesecake. Featuring a chocolate cookie crust, a rich mascarpone-infused cream cheese filling, coffee-soaked ladyfingers, and a whipped coffee mascarpone topping dusted with cocoa powder, this dessert is perfect for special occasions or indulgent gatherings.

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 (cooled)

Coffee Mascarpone Cream:

  • 4 oz mascarpone cheese, cold (113 g)
  • 2–4 tbsp granulated sugar (adjust 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 your oven to 350°F (175°C) and butter the base of a 10-inch springform pan with 3-inch sides. Grind the chocolate creme cookies with the melted butter in a food processor until fine crumbs form. Press the mixture firmly into the pan’s base and slightly up the sides if preferred. Bake for 7–8 minutes and then set aside to cool while you prepare the filling.
  2. Make the Cheesecake Filling: Lower the oven temperature to 320°F (160°C). In a stand mixer on medium-low speed, beat the cream cheese, mascarpone, sugar, vanilla essence, and salt together for 2 to 3 minutes until smooth and creamy, scraping down the bowl sides as needed. Lightly whisk the eggs in a separate bowl, then gradually add them to the cheese mixture while mixing on low speed until just combined. Stir in heavy cream, sour cream, and sifted cornstarch, mixing gently until smooth without overmixing.
  3. Assemble the Cheesecake: Wrap the outside of your springform pan with aluminum foil to prevent water seepage during baking. Pour half of the cheesecake batter over the cooled crust and smooth the surface. Quickly dip each ladyfinger into the cooled strong coffee — do not soak, just a quick dip — and arrange them snugly over the batter. Pour the remaining batter over the ladyfingers, smoothing to just below the rim of the pan.
  4. Bake the Cheesecake: Place a large roasting pan in the oven and pour in 1 to 2 inches (2.5–5 cm) of boiling water for a water bath. Set the springform pan inside the roasting pan carefully. Bake for approximately 80 minutes, or until the edges are firm but the center still has a slight jiggle. Avoid opening the oven prematurely to prevent cracking. Remove from oven, let cool 15 minutes at room temperature, then run a butter knife around edges to loosen. Cool completely on a wire rack for 2–3 hours, then refrigerate uncovered overnight.
  5. Prepare the Coffee Mascarpone Cream: In a bowl, whisk together cold mascarpone, granulated sugar, and dissolved instant coffee until smooth. Add chilled heavy whipping cream and whip on low speed until stiff peaks form, being careful not to overwhip to maintain a smooth, creamy texture.
  6. Decorate & Serve: Remove the cheesecake carefully from the springform pan and transfer to a serving platter. Spread a thin layer of the coffee mascarpone cream evenly on top. Use a piping bag fitted with a decorative tip to pipe remaining cream in patterns for an elegant finish. Dust the entire surface generously with cocoa powder through a fine-mesh sieve. Use a knife warmed under hot water and wiped clean between cuts to slice and serve on decorative plates.

Notes

  • Ensure all dairy ingredients are at room temperature to prevent lumps in the batter.
  • Do not oversoak the ladyfingers in coffee to avoid soggy texture.
  • Wrapping the pan in foil is essential for the water bath to avoid water leaks into the cheesecake.
  • Letting the cheesecake chill overnight improves flavor and texture.
  • Use a hot, clean knife between slices for clean cuts.
  • Adjust sugar in the coffee mascarpone cream according to your sweetness preference.

Nutrition

Keywords: tiramisu cheesecake, tiramisu, cheesecake recipe, italian dessert, coffee dessert, mascarpone cheesecake

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