Tiramisu Cheesecake

Experience the ultimate Italian fusion dessert with this irresistible Tiramisu Cheesecake. Combining the rich, coffee-infused layers of classic tiramisu with the smooth, creamy texture of a New York-style cheesecake, this recipe is a decadent treat for any occasion. It's surprisingly easy to make and guaranteed to impress with its sophisticated flavors and elegant presentation.

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Prep Time 30

Cook Time 1 10

Chill Time 6

Total Time 10

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: Fusion, Italian

Ingredients Equipment Method Notes

Ingredients

For the Coffee-Soaked Ladyfinger Crust

1.5 cups Ladyfingers about 24-30, savoiardi biscuits, or a firm sponge cake cut into 1-inch pieces
0.5 cup Freshly brewed strong espresso or strong coffee cooled to room temperature
2 tablespoons Granulated sugar optional, for coffee if unsweetened
1 tablespoon Coffee liqueur or rum optional, for extra flavor depth

For the Creamy Mascarpone Cheesecake Filling

24 oz Cream cheese full-fat, softened at room temperature
8 oz Mascarpone cheese full-fat, softened at room temperature
1.5 cups Granulated sugar
3 Large eggs at room temperature
1 teaspoon Vanilla extract pure
0.25 cup Heavy cream full-fat
2 tablespoons All-purpose flour sifted (helps prevent cracks)

For the Cocoa Dusting

2 tablespoons Unsweetened cocoa powder good quality, for dusting

Equipment

9-inch springform pan
Electric mixer (stand or hand-held)
Large mixing bowl
Shallow Bowl
Sieve/Sifter
Wire rack
- Baking Sheet

Method

Prepare the Crust: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. In a shallow bowl, combine the cooled espresso (or coffee), optional sugar, and optional coffee liqueur/rum. Briefly dip each ladyfinger piece into the coffee mixture until just moistened (do not over-soak, or they will become soggy). Arrange the soaked ladyfingers tightly on the bottom of the prepared springform pan, covering the entire base. You may need to break some pieces to fit.
1.5 cups Ladyfingers, 0.5 cup Freshly brewed strong espresso or strong coffee, 2 tablespoons Granulated sugar, 1 tablespoon Coffee liqueur or rum
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and mascarpone cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
24 oz Cream cheese, 8 oz Mascarpone cheese
Add Sugar and Eggs: Gradually add the granulated sugar to the cheese mixture, beating until well combined and fluffy. Beat in the vanilla extract. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
1.5 cups Granulated sugar, 3 Large eggs, 1 teaspoon Vanilla extract
Incorporate Wet and Dry Ingredients: Stir in the heavy cream. Gently fold in the sifted all-purpose flour until just combined. The batter should be smooth and free of lumps.
0.25 cup Heavy cream, 2 tablespoons All-purpose flour
Assemble the Cheesecake: Carefully pour the cheesecake batter evenly over the ladyfinger crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
Bake the Cheesecake: Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 60-70 minutes, or until the edges are set and a 2-3 inch circle in the center still jiggles slightly when gently shaken. Do not overbake.
Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door propped open for 1 hour. This slow cooling helps prevent cracks. Remove from the oven, let cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for the best texture and flavor.
Dust with Cocoa: Before serving, carefully remove the cheesecake from the springform pan. Use a small sieve or sifter to generously dust the top of the Tiramisu Cheesecake with unsweetened cocoa powder.
2 tablespoons Unsweetened cocoa powder

Notes

For an extra touch of elegance, garnish with a few chocolate-covered espresso beans or a sprig of fresh mint. Ensure your coffee for soaking is strong and perfectly cooled to avoid soggy ladyfingers and achieve optimal flavor.