Description
This Tiramisu Cheesecake combines the creamy richness of a classic cheesecake with the bold flavors of traditional tiramisu, featuring layers of coffee-soaked ladyfingers and a fluffy mascarpone topping dusted with cocoa powder. Baked in a water bath for a smooth, delicate texture, this dessert is perfect for special occasions and coffee lovers alike.
Ingredients
Crust
- 200 g Graham Cracker Crumbs (approx. 7 oz or 13 sleeves)
- 80 g Unsalted butter
- Pinch of salt
Cheesecake Filling
- 680 g Cream cheese (full fat Philadelphia, room temperature)
- 200 g Granulated sugar
- 170 g Sour cream (full-fat, room temperature)
- 1 tablespoon Freshly squeezed lemon juice
- 2 teaspoon Vanilla extract
- Pinch of salt
- 3 Eggs (lightly whisked, room temperature)
Layering and Topping
- 16 Ladyfinger cookies
- 1 cup Coffee (mildly sweetened strong espresso, for soaking ladyfingers)
- 150 g Mascarpone (high fat, cold)
- 120 g Heavy cream (36% fat, cold)
- 40 g Powdered sugar (sifted)
- 1-2 tablespoons Cocoa powder (unsweetened Dutch processed, for dusting)
Instructions
- Prepare the crust: Gently melt the butter until fully liquid and let it cool slightly. Process the graham crackers into fine crumbs using a food processor or crush them in a ziplock bag with a rolling pin. Stir a pinch of salt into the crumbs, add the melted butter, and mix until the texture resembles wet sand.
- Form and bake the crust: Press the crumb mixture evenly into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or measuring cup, pressing firmly but not overly compacted. Refrigerate or freeze to chill. Then bake in a preheated oven at 350°F (175°C) for 8–10 minutes until lightly golden and set. Cool completely in the pan before adding the filling.
- Prepare the water bath: Preheat the oven to 325°F (165°C) without fan. Place a roasting pan large enough to hold the springform pan aside. Wrap the springform pan with 4-5 layers of heavy-duty aluminum foil covering the bottom and sides to prevent leaks, optionally placing it inside an oven-safe bag for extra protection.
- Make the cheesecake batter: In a stand mixer fitted with a paddle attachment, beat room-temperature cream cheese on medium-low speed for 2 minutes until smooth. Add granulated sugar and mix for 2 more minutes until silky, scraping the bowl as needed. Add sour cream, lemon juice, vanilla extract, and a pinch of salt; mix briefly on low speed just until combined. Lightly whisk eggs in a small bowl and slowly add to the mixer on low speed, mixing just until incorporated and smooth.
- Assemble the cheesecake layers: Pour half of the cheesecake batter into the crust. Dip half of the ladyfingers briefly into the sweetened espresso coffee and layer them on top of the batter. Add the remaining cheesecake batter, then top with the remaining coffee-soaked ladyfingers, gently pressing them halfway into the batter so they sit lightly on the surface.
- Bake the cheesecake in the water bath: Place the wrapped springform pan into the roasting pan. Carefully pour hot water into the roasting pan until it reaches about one-third up the sides of the springform pan. Transfer the setup to the oven and bake for 75-85 minutes, until the edges are set but the center jiggles slightly when gently shaken. Do not open the oven during baking.
- Cool the cheesecake: When baking is complete, turn off the oven but leave the cheesecake inside with the door closed for another 60 minutes. Then remove from the water bath, unwrap foil, and cool at room temperature on a wire rack for about 1 hour. Refrigerate for at least 6 hours or overnight until fully set.
- Prepare the mascarpone topping: In a bowl, combine cold mascarpone, heavy cream, and sifted powdered sugar. Whip with an electric mixer for 2–3 minutes until fluffy and pipeable. Using a round nozzle, pipe the frosting onto the chilled cheesecake’s surface.
- Decorate and serve: Dust the top with unsweetened cocoa powder just before serving to finish the classic tiramisu look.
- Storing instructions: Cover leftovers with plastic wrap or foil and refrigerate for up to 2-3 days. To freeze, wrap the fully chilled cheesecake (before adding mascarpone topping) tight in plastic wrap and foil; freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
Notes
- Ensure all dairy ingredients for the batter are at room temperature for smooth mixing and to prevent lumps.
- Do not over-soak the ladyfingers in coffee, just a quick dip to avoid sogginess.
- The water bath baking method helps the cheesecake cook evenly and prevents cracking.
- Let the cheesecake cool gradually in the oven after baking to maintain texture and avoid sinkholes.
- Use a high-quality strong espresso coffee for an authentic tiramisu flavor.
- Chill the cheesecake thoroughly before adding the mascarpone topping to keep it stable.
- Make sure to wrap the springform pan well to prevent water from leaking into the cheesecake during baking.
- The mascarpone topping should be whipped just until fluffy—over whipping may cause it to break down.
- Prep Time: 45 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
