Tiramisu Cheesecake
This Tiramisu Cheesecake combines the rich flavors of classic tiramisu with the creamy texture of a baked cheesecake. Featuring a crisp ladyfinger crust, layers of espresso-soaked cookies, and a smooth mascarpone-infused filling, it's topped with a light mascarpone frosting and a dusting of cocoa powder for the perfect finish. Ideal for coffee lovers and special occasions!
Servings 12 servings
Calories 612kcal
Ingredients
Ladyfingers Crust
- 2 cups ladyfingers, finely ground 160 grams
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted (85 grams)
Tiramisu Cheesecake Batter
- 680 grams cream cheese room temperature 3 packages of 8 oz.
- ¾ cup mascarpone cheese 170 grams
- 1⅓ cup granulated sugar 266 grams
- 3 large eggs room temperature
- ¼ cup sour cream 60 grams
- ½ tbsp vanilla
- ½ tsp salt
- 1 tsp kahlua optional
To Assemble
- 2 cups brewed espresso cooled (or coffee)
- 1, 7 oz package of ladyfingers
Mascarpone Frosting
- ½ cup mascarpone cheese 113 grams
- ⅓ cup powdered sugar 42 grams
- ½ cup heavy cream 120 ml
- ½ tsp vanilla
Instructions
Ladyfingers Crust
- Pre-heat the oven to 325ºF.
- Place the ladyfingers in a food processor and process until you obtain fine crumbs. You may have to do it in batches so you can fit.
- Add the sugar to the ladyfingers and mix.
- Add the melted butter and stir to combine.
- Press the mixture on the bottom and up the sides of a 8” or 9” springform pan. If using a 8” pan, it must be deep (at least 3”).
- Bake for 12 minutes. Remove and let it cool down.
Tiramisu Cheesecake Batter
- Bring a large pot of water to a boil as you start making the cheesecake, to make the water bath.
- Beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
- Add the mascarpone and mix on medium-low to combine.
- Add the granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs to the batter, one at a time, mixing until incorporated before adding the next egg. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the vanilla, salt and Kahlua if using. Mix to combine.
- Grease the exposed sides of the cheesecake pan.
- Pour one third of the cheesecake batter in the pan, over the baked and cooled crust.
- Dip each ladyfinger cookie quickly on the cooled espresso or coffee, turning it once. Don’t let it soak in the liquid.
- Lay the cookies on top of the batter to cover the surface.
- Pour another third of the batter on top. Repeat with the cookies to form another cookie layer.
- Top with the remaining batter.
- Prepare a water bath: Wrap the outside of the springform pan with three wide strips of aluminum foil, overlapping them to ensure no water seeps in. Place the cheesecake pan in the center of a large roasting pan. Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps maintain an even baking temperature and prevents cracks.
- Bake the cheesecake in the pre-heated 325ºF oven for about 70 minutes. It can take longer or less time depending on your oven.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Time baking depends on your oven, and if it runs low or high in temperature.
- Turn the oven off, and leave the cheesecake to rest inside for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours. Don’t remove the ring from the pan until after the cheesecake is done chilling.
Mascarpone Frosting
- Beat the cold mascarpone and powdered sugar with a mixer on medium-low speed until combined. Set aside.
- In another bowl, beat the heavy cream until stiff peaks form.
- Add the heavy cream to the mascarpone mixture, add the vanilla. Fold gently to combine.
To Decorate
- Spread the mascarpone frosting on top of the chilled cheesecake. Use a spatula to smooth it out.
- Dust the top with cocoa powder and serve!
Notes
Kahlua: Instead of Kahlua you can use brewed espresso.
Crust: Alternatively, you can use the classic graham cracker crust from this New York Cheesecake Recipe.
Storage: You can store the cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.
Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.
Nutrition
Serving: 1slice | Calories: 612kcal