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Tiramisu Cheesecake Recipe

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3.9 from 70 reviews

  • Author: Ava
  • Total Time: 6 hours 10 minutes (including chilling and freezing times)
  • Yield: 12 servings

Description

This Tiramisu Cheesecake recipe beautifully combines the classic flavors of tiramisu with the rich, creamy texture of a traditional cheesecake. Featuring layers of coffee-soaked ladyfingers, a smooth cream cheese batter baked in a water bath for perfect texture, and topped with a luscious mascarpone whipped cream, it offers an impressive dessert ideal for special occasions. The final touch of cocoa powder or chocolate curls adds a delightful elegance and deep coffee-chocolate notes.

Ingredients

Coffee Mixture

  • 1/2 cup hot water
  • 2 tablespoons sugar
  • 1 tablespoon instant espresso or strong coffee
  • 2 tablespoons coffee-flavored liqueur
  • 1 tablespoon hot water (additional)
  • 1 tablespoon instant espresso or strong coffee (additional)

Cheesecake Base

  • 2/3 cup heavy whipping cream
  • 24 ladyfingers (divided into 12 for bottom layer and 12 for topping)
  • 3 packages (8 oz each) full-fat cream cheese, at room temperature
  • 1/4 cup cornstarch
  • 1 1/3 cups sugar (divided)
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups heavy whipping cream (cold)
  • 1 tablespoon pure vanilla extract (additional)

Tiramisu Mascarpone Topping

  • 2 tablespoons sugar
  • 1 tablespoon pure vanilla extract
  • 1 (8 oz) carton Mascarpone cheese
  • Cocoa powder or chocolate curls for garnish

Instructions

  1. Prepare Coffee Mixture: Whisk together ½ cup hot water and 1 tablespoon instant espresso in a small saucepan until dissolved. Add 2 tablespoons sugar and 2 tablespoons coffee-flavored liqueur. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 3 minutes, stirring occasionally.
  2. Prepare Coffee and Cream Mix: In a small cup, stir 1 tablespoon hot water with 1 tablespoon instant espresso until dissolved, then let cool. Mix this coffee with ⅔ cup heavy whipping cream and set aside.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil covering the bottom and extending up the sides to prevent water from leaking during the water bath baking.
  4. Layer Ladyfingers: Quickly dip 12 ladyfinger cookies in the hot coffee and liqueur mixture, just enough to moisten without soaking. Arrange them in a single layer on the pan’s bottom, breaking or trimming the last one as needed to fill gaps.
  5. Make Cheesecake Batter Part 1: In a large bowl, using an electric mixer on low speed, beat one package of cream cheese, ⅓ cup sugar, and cornstarch until smooth. Scrape the bowl sides as needed to ensure even mixing.
  6. Add Remaining Cheese and Eggs: Beat in the remaining two packages of cream cheese, one at a time, until fully blended. Then add the eggs one at a time, beating slowly after each addition until combined.
  7. Incorporate Remaining Sugar and Vanilla: Add the remaining 1 cup sugar and 1 tablespoon vanilla extract; beat on medium speed until the mixture is light and fluffy.
  8. Fold in Coffee Cream Mixture: Slowly mix in the coffee and cream mixture made earlier, being careful not to over whip to maintain smooth texture.
  9. Assemble for Baking: Pour the cheesecake batter over the ladyfinger layer in the springform pan. Place the pan into a larger shallow baking pan and pour hot water halfway up the sides of the springform pan to create a water bath.
  10. Bake Cheesecake: Bake for about 1 hour and 10 minutes, or until the center just barely jiggles when the pan is gently shaken.
  11. Cool Cheesecake: Remove the cheesecake from the water bath and let it cool in the pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely cold.
  12. Top with Ladyfingers and Freeze: Dip the remaining 12 ladyfingers in the coffee mixture and arrange them over the chilled cheesecake. Transfer the cake to the freezer and freeze for 3 to 4 hours, or overnight until fully frozen.
  13. Prepare Mascarpone Topping: In a medium bowl, whip 1 ½ cups cold heavy cream on high speed until thickened and soft peaks form. Add 2 tablespoons sugar and continue to beat until stiff peaks form, then mix in 1 tablespoon vanilla extract carefully. Gently fold in the 8 oz mascarpone cheese using a rubber spatula until smooth.
  14. Assemble Final Topping: Remove the frozen cake from the freezer and let it stand at room temperature for about 10 minutes. Spread two-thirds of the mascarpone mixture on top of the cake evenly with a spatula.
  15. Remove Springform and Decorate: Carefully remove the sides of the springform pan. Spread the remaining mascarpone cream around the sides of the cheesecake. Sprinkle the top with cocoa powder or chocolate curls for garnish.
  16. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the mascarpone topping to chill and the cheesecake to defrost slightly.
  17. Slice and Store: Slice the cake with a sharp, straight-edged knife cleaned between each cut. Store leftovers covered in the refrigerator for up to one week, or freeze for up to one month.

Notes

  • Do not soak ladyfingers in the coffee mixture; they should be quickly dipped to prevent sogginess.
  • Wrapping the springform pan in aluminum foil prevents water from seeping into the cheesecake during the water bath bake.
  • The water bath baking method ensures a smooth, creamy texture by providing gentle, even heat.
  • Allow the cheesecake to cool completely before adding the top layer of ladyfingers and freezing.
  • Letting the frozen cake sit at room temperature briefly before adding the mascarpone topping prevents cracking and helps spread the cream smoothly.
  • Use a clean, sharp knife and wipe it between cuts for clean slices.
  • This dessert can be prepared a day ahead and kept refrigerated or frozen as needed.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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