Tiramisu Cheesecake
Indulge in the luxurious fusion of two beloved desserts with this irresistible Tiramisu Cheesecake recipe. Combining the creaminess of cheesecake with the rich, coffee-infused layers of classic tiramisu, this dessert is perfect for special occasions or simply treating yourself. A buttery graham cracker crust forms the base, topped with coffee-dipped ladyfinger cookies and a velvety filling made with cream cheese and authentic mascarpone. Finished with a generous layer of whipped cream and a dusting of cocoa powder, every bite is a harmonious blend of sweetness, coffee flavor, and creamy texture. Easy to follow yet undeniably impressive, this cheesecake is a crowd-pleasing showstopper you can prepare ahead of time. Whether you’re a coffee lover or a dessert enthusiast, this tiramisu cheesecake is bound to become a new favorite!
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Ingredients
- 200 g Graham cracker crumbs
- 85 g Unsalted butter
- 680 g Cream cheese, softened
- 225 g Mascarpone cheese
- 200 g Granulated sugar
- 2 tsp Vanilla extract
- 3 Large eggs
- 120 ml Strong brewed coffee, cooled
- 30 ml Coffee liqueur (optional)
- 12 Ladyfinger cookies
- 240 ml Heavy cream
- 50 g Powdered sugar
- 2 tbsp Cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 160°C (325°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the cream cheese, mascarpone cheese, and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
Step 4
Add the eggs one at a time, mixing on low speed after each addition until just combined. Set this filling aside.
Step 5
In a shallow bowl, mix the coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the mixture, ensuring they are saturated but not falling apart.
Step 6
Arrange the soaked ladyfingers on top of the graham cracker crust to form a single layer.
Step 7
Gently pour the cheesecake filling over the ladyfinger layer, smoothing the top with a spatula.
Step 8
Place the pan on the center rack of the oven and bake for 65-75 minutes, or until the edges are set and the center slightly jiggles.
Step 9
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
Step 10
Remove the cheesecake from the oven. Run a knife around the edges and let it cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.
Step 11
Whip the heavy cream with powdered sugar until stiff peaks form. Spread it evenly over the top of the chilled cheesecake.
Step 12
Dust the cheesecake with cocoa powder before serving. Optionally, garnish with chocolate shavings or espresso beans for a decorative touch.
Nutrition Facts
| Serving size | (2140.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7453.8 |
| Total Fat 463.4g | 0% |
| Saturated Fat 262.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1919.1mg | 0% |
| Sodium 4800.7mg | 0% |
| Total Carbohydrate 719.8g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 442.5g | |
| Protein 100.1g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 976.9mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1885.0mg | 0% |
Source of Calories