The Ultimate Tiramisu Cheesecake
Imagine the creamiest, dreamiest cheesecake colliding with the bold coffee and cocoa notes of classic tiramisu. This stunning combination of rich cheesecake and authentic Italian tiramisu flavors features a velvety mascarpone filling, coffee-soaked ladyfingers nestled inside, and a delicate cocoa dusting that transforms two beloved desserts into one extraordinary creation.
Equipment
- 1 9-inch springform pan Essential for easy removal of your finished cheesecake
- 1 Electric Mixer Stand mixer with paddle attachment is ideal, though a hand mixer will also work
- 2-3 Large mixing bowls For preparing various components separately
- 1 Rubber spatula For gently folding ingredients and scraping the sides of bowls
- 1 Shallow Dish For the coffee soak
- 1 Offset Spatula For smoothing the top of your cheesecake batter
- 1 Roasting Pan For the water bath method
- 1 Fine-mesh Sieve For an even dusting of cocoa powder
Ingredients
For the Crust
- 20 ladyfingers (Savoiardi) crushed
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Coffee Soak
- 1 cup strong espresso or very strong coffee cooled
- 2 tablespoons coffee liqueur or rum optional
For the Cheesecake Filling
- 24 oz full-fat cream cheese 3 packages, room temperature
- 8 oz mascarpone cheese room temperature
- 1¼ cups granulated sugar
- 4 large eggs room temperature
- ½ cup heavy cream room temperature
- 2 teaspoons vanilla extract
- 1 pinch salt
- 12-15 ladyfingers (Savoiardi) for middle layer
For the Topping
- 2-3 tablespoons unsweetened cocoa powder for dusting
- Whipped cream for garnish (optional)
Instructions
Prepare the Crust
- Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with 2-3 layers of heavy-duty aluminum foil.
- Place ladyfingers in a food processor and pulse until finely crushed, or alternatively, place them in a sealed bag and crush with a rolling pin.20 ladyfingers (Savoiardi)
- In a mixing bowl, combine the crushed ladyfingers with melted butter and sugar until evenly moistened.20 ladyfingers (Savoiardi), 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan.
- Bake the crust for 10 minutes, then remove and let cool while preparing the filling. This pre-baking step helps create a sturdy base for your tiramisu cheesecake.
Mix the Coffee Soak
- Combine cooled strong espresso or coffee with your choice of liqueur (if using) in a shallow dish.1 cup strong espresso or very strong coffee, 2 tablespoons coffee liqueur or rum
- Set aside to allow the flavors to meld while you make the cheesecake filling.
Make the Cheesecake Filling
- In a large bowl, beat room temperature cream cheese until completely smooth (about 2-3 minutes). Smoothness here is key to prevent lumps in your final cheesecake.24 oz full-fat cream cheese
- Add sugar gradually and beat until smooth and well incorporated.1¼ cups granulated sugar
- Gently beat in room temperature mascarpone just until combined. Be careful not to overmix mascarpone as it can separate and affect the texture.8 oz mascarpone cheese
- Add room temperature eggs one at a time, mixing on low speed just until each yolk disappears. Using low speed prevents incorporating excess air that can cause cracks.4 large eggs
- With a spatula, gently stir in heavy cream, vanilla extract, and salt (if using) until just combined.½ cup heavy cream, 2 teaspoons vanilla extract, 1 pinch salt
Assemble the Tiramisu Cheesecake
- Pour half of the cheesecake batter over the prepared crust, spreading evenly.
- Quickly dip ladyfingers (one side only) into the coffee mixture. Don't oversaturate or they'll fall apart and make the cheesecake soggy.12-15 ladyfingers (Savoiardi)
- Arrange soaked ladyfingers in a single layer over the batter, coffee-soaked side up.12-15 ladyfingers (Savoiardi)
- Gently pour the remaining cheesecake batter over the ladyfingers layer, making sure to cover them completely.
- Smooth the top of the cheesecake with an offset spatula for a professional finish.
Bake the Cheesecake
- Place the wrapped springform pan in a larger roasting pan and fill with hot water until it reaches about halfway up the sides of the springform pan. This water bath helps create even heat distribution, adds moisture to the oven, and significantly prevents cracks.
- Carefully transfer to the preheated oven and bake at 325°F for approximately 60-70 minutes. The edges should be set while the center remains slightly jiggly.
- When the cheesecake is done, turn off the oven but leave the cheesecake inside with the oven door cracked open for 1 hour. This slow cooling process is essential to prevent drastic temperature changes that cause cracks.
- After an hour, remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack (about 2-3 hours).
- Once cooled to room temperature, cover loosely and chill in the refrigerator for at least 6-8 hours, preferably overnight. This chilling time is essential for flavor development and texture perfection.
Finish and Serve
- When ready to serve, carefully run a thin knife around the edges of the cheesecake and remove the springform ring.
- Just before serving, dust the top of the cheesecake generously with unsweetened cocoa powder using a fine-mesh sieve for that classic tiramisu finish.2-3 tablespoons unsweetened cocoa powder
- If desired, garnish with stabilized whipped cream piped around the edges or served alongside each slice.Whipped cream
Notes
- ALL dairy ingredients MUST be at room temperature to prevent lumps.
- Do not overmix the batter after adding eggs to prevent cracks.
- The slow cooling process is crucial for preventing cracks.
- Chill thoroughly for the best flavor and texture.