Indulge in the perfect fusion of two classic Italian desserts: tiramisu and cheesecake. This Tiramisu Cheesecake features a rich and creamy filling made with mascarpone, cream cheese, and a touch of vanilla, layered over a crunchy chocolate crust and soaked ladyfingers. The cheesecake is baked in a water bath to ensure a silky texture, while a fluffy coffee mascarpone cream on top brings the familiar tiramisu flavors to life. The result is a decadent, show-stopping dessert that’s perfect for special occasions or any time you want to treat yourself to something extraordinary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Crust:
-
35 chocolate creme cookies (455 g)
-
5 tbsp unsalted butter, melted (85 g)
For the Cheesecake Filling:
-
24 oz (3 blocks) full-fat cream cheese, room temperature (680 g)
-
8 oz mascarpone cheese (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
For the Assembly:
-
12 ladyfinger biscuits
-
½ cup strong black coffee (brewed and cooled)
For the Coffee Mascarpone Cream:
-
4 oz mascarpone cheese, cold (113 g)
-
2–4 tbsp granulated sugar
-
1 tsp instant coffee dissolved in 1 tsp water
-
1 cup heavy whipping cream, chilled (240 g)
For Decoration:
-
2 tbsp cocoa powder (for dusting)
Directions
1. Prepare the Chocolate Crust:
-
Preheat your oven to 350°F (175°C). Butter the base of a 10-inch springform pan (3 inches tall).
-
Grind the chocolate creme cookies and melted butter in a food processor until a fine crumb forms.
-
Transfer the mixture to the pan, packing it tightly with the bottom of a flat cup. Optionally, press the crumbs slightly up the sides.
-
Bake for 7–8 minutes, then cool while preparing the filling.
2. Make the Cheesecake Filling:
-
Adjust the oven temperature to 320°F (160°C).
-
In a stand mixer, beat the cream cheese, mascarpone, sugar, vanilla, and salt on medium-low speed for 2–3 minutes until smooth. Scrape down the sides of the bowl as needed.
-
Lightly whisk the eggs in a separate bowl (avoid overbeating). Gradually add them to the filling, mixing on low speed until just incorporated.
-
Add heavy cream, sour cream, and sifted cornstarch to the mixture. Mix on low speed until smooth. Avoid overmixing.
3. Assemble the Cheesecake:
-
Seal the outside of the springform pan with aluminum foil to prevent water from seeping in during baking.
-
Pour half of the cheesecake batter over the crust and smooth it out.
-
Quickly dip the ladyfingers into the coffee (do not soak) and layer them over the batter, fitting them snugly. Avoid oversaturating the ladyfingers to prevent them from breaking apart.
-
Pour the remaining batter over the ladyfinger layer, filling just below the brim. Smooth the top.
4. Bake the Cheesecake:
-
Place a large roasting tray in the oven and fill it with 1–2 inches (2.5–5 cm) of boiling water for a water bath.
-
Bake for 80 minutes, or until the edges are firm and the center is slightly jiggly. Avoid opening the oven early to prevent cracking.
-
Remove from the oven and let it cool for 15 minutes at room temperature. Run a butter knife around the edges to release the cheesecake.
-
Cool completely for 2–3 hours, then refrigerate the cheesecake overnight (uncovered).
5. Prepare the Coffee Mascarpone Cream:
-
In a bowl, whisk mascarpone, sugar, and dissolved coffee until smooth.
-
Add the chilled whipping cream and whisk on low speed until stiff peaks form. Be careful not to overwhip.
6. Decorate & Serve:
-
Carefully remove the cheesecake from the springform pan and transfer it to a platter.
-
Spread a thin layer of coffee mascarpone cream on top. Use a piping bag with a decorative tip to pipe patterns with the remaining cream.
-
Dust the top with cocoa powder using a fine-mesh sieve.
-
Slice using a hot knife (wiped clean between cuts) and serve on decorative plates.
Servings and Timing
-
Servings: 12–14
-
Prep Time: 30 minutes
-
Cook Time: 1 hour 20 minutes
-
Chilling Time: 12 hours (overnight chilling required)
-
Total Time: 12 hours 50 minutes
Variations
-
Add Chocolate Layers: For a richer version, consider adding a layer of chocolate ganache between the cheesecake and ladyfingers.
-
Make it Lighter: Substitute the cream cheese with a lower-fat alternative and use light mascarpone for a lighter cheesecake.
-
Flavored Coffee: Experiment with different coffee flavors by adding flavored syrups to the coffee mixture, such as caramel or vanilla.
Storage/Reheating
-
Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
-
Freezing: To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
-
Reheating: This cheesecake is best served chilled and does not require reheating.
FAQs
1. Can I use a 9-inch pan instead of a 10-inch pan?
Yes, you can use a 9-inch pan, but you may have leftover batter. The cheesecake will also be slightly taller.
2. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line it well with parchment paper for easy removal.
3. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead of time. In fact, it tastes even better after chilling overnight, as the flavors develop more.
4. Can I use a different flavor of cookies for the crust?
Absolutely! You can use other cookies, like digestive biscuits or graham crackers, for the crust. Just be sure to adjust the quantity depending on the size of the cookies.
5. How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Also, allow the cheesecake to cool slowly in the oven with the door slightly open before removing it to prevent a sudden temperature change.
6. Can I freeze the whole cheesecake?
Yes, you can freeze the entire cheesecake. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.
7. Can I use non-dairy substitutes?
You can substitute the cream cheese and mascarpone with non-dairy alternatives such as cashew cream cheese or coconut cream for a dairy-free version.
8. How long will the cheesecake last in the fridge?
It will last up to 5 days in the fridge, but it’s best enjoyed within 2–3 days for optimal freshness.
9. Can I add other flavorings to the cream?
Yes, you can infuse the mascarpone cream with flavors like vanilla, almond, or orange zest for a unique twist.
10. What’s the best way to slice the cheesecake?
To slice the cheesecake neatly, use a hot knife and wipe it clean between cuts. This helps make smooth slices and prevents the cream from sticking to the knife.
Conclusion
This Tiramisu Cheesecake is the perfect dessert to impress your guests and satisfy your sweet tooth. Combining the rich, creamy texture of cheesecake with the bold flavors of tiramisu, it’s a decadent treat that’s sure to become a favorite. With its indulgent layers, coffee-infused cream, and a touch of cocoa dusting, this dessert is a showstopper that’s worth the wait! Enjoy this creamy, dreamy fusion of two beloved classics.
Print
Tiramisu Cheesecake Recipe
- Total Time: 12 hours (includes overnight chilling)
- Yield: 12–14 servings
Description
Indulge in the perfect fusion of two classic Italian desserts: tiramisu and cheesecake. This Tiramisu Cheesecake features a rich and creamy filling made with mascarpone, cream cheese, and a touch of vanilla, layered over a crunchy chocolate crust and soaked ladyfingers. The cheesecake is baked in a water bath to ensure a silky texture, while a fluffy coffee mascarpone cream on top brings the familiar tiramisu flavors to life. The result is a decadent, show-stopping dessert that’s perfect for special occasions or any time you want to treat yourself to something extraordinary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Crust:
-
35 chocolate creme cookies (455 g)
-
5 tbsp unsalted butter, melted (85 g)
For the Cheesecake Filling:
-
24 oz (3 blocks) full-fat cream cheese, room temperature (680 g)
-
8 oz mascarpone cheese (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
For the Assembly:
-
12 ladyfinger biscuits
-
½ cup strong black coffee (brewed and cooled)
For the Coffee Mascarpone Cream:
-
4 oz mascarpone cheese, cold (113 g)
-
2–4 tbsp granulated sugar
-
1 tsp instant coffee dissolved in 1 tsp water
-
1 cup heavy whipping cream, chilled (240 g)
For Decoration:
-
2 tbsp cocoa powder (for dusting)
Directions
1. Prepare the Chocolate Crust:
-
Preheat your oven to 350°F (175°C). Butter the base of a 10-inch springform pan (3 inches tall).
-
Grind the chocolate creme cookies and melted butter in a food processor until a fine crumb forms.
-
Transfer the mixture to the pan, packing it tightly with the bottom of a flat cup. Optionally, press the crumbs slightly up the sides.
-
Bake for 7–8 minutes, then cool while preparing the filling.
2. Make the Cheesecake Filling:
-
Adjust the oven temperature to 320°F (160°C).
-
In a stand mixer, beat the cream cheese, mascarpone, sugar, vanilla, and salt on medium-low speed for 2–3 minutes until smooth. Scrape down the sides of the bowl as needed.
-
Lightly whisk the eggs in a separate bowl (avoid overbeating). Gradually add them to the filling, mixing on low speed until just incorporated.
-
Add heavy cream, sour cream, and sifted cornstarch to the mixture. Mix on low speed until smooth. Avoid overmixing.
3. Assemble the Cheesecake:
-
Seal the outside of the springform pan with aluminum foil to prevent water from seeping in during baking.
-
Pour half of the cheesecake batter over the crust and smooth it out.
-
Quickly dip the ladyfingers into the coffee (do not soak) and layer them over the batter, fitting them snugly. Avoid oversaturating the ladyfingers to prevent them from breaking apart.
-
Pour the remaining batter over the ladyfinger layer, filling just below the brim. Smooth the top.
4. Bake the Cheesecake:
-
Place a large roasting tray in the oven and fill it with 1–2 inches (2.5–5 cm) of boiling water for a water bath.
-
Bake for 80 minutes, or until the edges are firm and the center is slightly jiggly. Avoid opening the oven early to prevent cracking.
-
Remove from the oven and let it cool for 15 minutes at room temperature. Run a butter knife around the edges to release the cheesecake.
-
Cool completely for 2–3 hours, then refrigerate the cheesecake overnight (uncovered).
5. Prepare the Coffee Mascarpone Cream:
-
In a bowl, whisk mascarpone, sugar, and dissolved coffee until smooth.
-
Add the chilled whipping cream and whisk on low speed until stiff peaks form. Be careful not to overwhip.
6. Decorate & Serve:
-
Carefully remove the cheesecake from the springform pan and transfer it to a platter.
-
Spread a thin layer of coffee mascarpone cream on top. Use a piping bag with a decorative tip to pipe patterns with the remaining cream.
-
Dust the top with cocoa powder using a fine-mesh sieve.
-
Slice using a hot knife (wiped clean between cuts) and serve on decorative plates.
Servings and Timing
-
Servings: 12–14
-
Prep Time: 30 minutes
-
Cook Time: 1 hour 20 minutes
-
Chilling Time: 12 hours (overnight chilling required)
-
Total Time: 12 hours 50 minutes
Variations
-
Add Chocolate Layers: For a richer version, consider adding a layer of chocolate ganache between the cheesecake and ladyfingers.
-
Make it Lighter: Substitute the cream cheese with a lower-fat alternative and use light mascarpone for a lighter cheesecake.
-
Flavored Coffee: Experiment with different coffee flavors by adding flavored syrups to the coffee mixture, such as caramel or vanilla.
Storage/Reheating
-
Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
-
Freezing: To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
-
Reheating: This cheesecake is best served chilled and does not require reheating.
FAQs
1. Can I use a 9-inch pan instead of a 10-inch pan?
Yes, you can use a 9-inch pan, but you may have leftover batter. The cheesecake will also be slightly taller.
2. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line it well with parchment paper for easy removal.
3. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead of time. In fact, it tastes even better after chilling overnight, as the flavors develop more.
4. Can I use a different flavor of cookies for the crust?
Absolutely! You can use other cookies, like digestive biscuits or graham crackers, for the crust. Just be sure to adjust the quantity depending on the size of the cookies.
5. How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Also, allow the cheesecake to cool slowly in the oven with the door slightly open before removing it to prevent a sudden temperature change.
6. Can I freeze the whole cheesecake?
Yes, you can freeze the entire cheesecake. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.
7. Can I use non-dairy substitutes?
You can substitute the cream cheese and mascarpone with non-dairy alternatives such as cashew cream cheese or coconut cream for a dairy-free version.
8. How long will the cheesecake last in the fridge?
It will last up to 5 days in the fridge, but it’s best enjoyed within 2–3 days for optimal freshness.
9. Can I add other flavorings to the cream?
Yes, you can infuse the mascarpone cream with flavors like vanilla, almond, or orange zest for a unique twist.
10. What’s the best way to slice the cheesecake?
To slice the cheesecake neatly, use a hot knife and wipe it clean between cuts. This helps make smooth slices and prevents the cream from sticking to the knife.
Conclusion
This Tiramisu Cheesecake is the perfect dessert to impress your guests and satisfy your sweet tooth. Combining the rich, creamy texture of cheesecake with the bold flavors of tiramisu, it’s a decadent treat that’s sure to become a favorite. With its indulgent layers, coffee-infused cream, and a touch of cocoa dusting, this dessert is a showstopper that’s worth the wait! Enjoy this creamy, dreamy fusion of two beloved classics.
Ingredients
For the Chocolate Crust:
35 chocolate creme cookies (455 g)
5 tbsp unsalted butter, melted (85 g)
For the 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
For the Assembly:
12 ladyfinger biscuits
½ cup strong black coffee (use your favorite brewing method, stronger is better)
For the Coffee Mascarpone Cream:
4 oz mascarpone cheese, cold (113 g)
2–4 tbsp granulated sugar
1 tsp instant coffee dissolved in 1 tsp water
1 cup heavy whipping cream, chilled (240 g)
For Decoration:
2 tbsp cocoa powder (to dust)
Instructions
Prepare the Chocolate Crust:
Preheat the oven to 350°F (175°C). Butter the base of a 10″ springform pan (3″ tall).
Grind the chocolate creme cookies and melted butter in a food processor until a fine crumb forms.
Transfer the mixture to the pan, packing it down tightly using the bottom of a flat cup. Optionally, press crumbs slightly up the sides.
Bake for 7–8 minutes, then cool while preparing the filling.
Make the Cheesecake Filling:
Adjust the oven temperature to 320°F (160°C).
Beat the cream cheese, mascarpone, sugar, vanilla, and salt in a stand mixer on medium-low speed for 2–3 minutes until smooth.
In a separate bowl, lightly whisk eggs (don’t overbeat). Gradually add the eggs to the filling, mixing on low speed until just incorporated.
Add the heavy cream, sour cream, and sifted cornstarch to the mixture, mixing on low until smooth. Avoid overmixing.
Assemble the Cheesecake:
Seal the outside of your springform pan with aluminum foil to prevent water from seeping in.
Pour half of the cheesecake batter over the crust and smooth it out.
Quickly dip the ladyfingers into the coffee (do not soak), then layer them over the batter, fitting them snugly.
Pour the remaining batter over the ladyfinger layer, filling just below the brim. Smooth the top.
Bake the Cheesecake:
Place a large roasting tray in the oven and fill it with 1–2 inches (2.5–5 cm) of boiling water. Set the springform pan inside for a water bath.
Bake for 80 minutes, or until the edges are firm, but the center is slightly jiggly. Avoid opening the oven early to prevent cracking.
Remove from the oven and let it cool for 15 minutes at room temperature. Run a butter knife around the edges to release the cheesecake.
Cool completely for 2–3 hours, then refrigerate the cheesecake overnight (uncovered).
Prepare the Coffee Mascarpone Cream:
Whisk mascarpone, sugar, and dissolved coffee in a bowl until smooth.
Add the chilled whipping cream and whisk on low speed until stiff peaks form. Be cautious not to overwhip.
Decorate & Serve:
Carefully remove the chilled cheesecake from the pan and transfer it to a platter.
Spread a thin layer of coffee mascarpone cream on top. Use a piping bag with a decorative tip to pipe patterns with the remaining cream.
Dust the top with cocoa powder using a fine-mesh sieve.
Slice using a hot knife (wiped clean between cuts) and serve on decorative plates.
Notes
Serving Suggestions: Pair with espresso or dessert wine for an indulgent experience. Garnish slices with chocolate shavings, fresh berries, or edible flowers for added elegance.
Storage: Store in the refrigerator, covered, for up to 5 days. To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: Not recommended as cheesecake is best served chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
