Description
Tiramisu and cheesecake are two beloved desserts, each with their own devoted fan base. But what happens when you combine them? Pure magic. This Tiramisu Cheesecake is the perfect blend of creamy, velvety cheesecake and the rich, coffee-soaked flavors of classic tiramisu. It’s an indulgent dessert that brings together the best of both worlds.
Whether you’re celebrating a special occasion or simply craving something decadent, this cheesecake will impress. Each bite is a luscious mix of espresso-infused layers, mascarpone goodness, and a buttery graham cracker crust. Topped with a dusting of cocoa powder, it’s elegant enough for a dinner party yet easy enough for a weekend treat.
Let’s dive into this incredible recipe and bring a little café-style indulgence to your kitchen!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- ½ cup sour cream
- 1 tablespoon espresso powder
For the Tiramisu Layer:
- ½ cup strongly brewed coffee, cooled
- 10–12 ladyfingers
- 2 tablespoons granulated sugar
For the Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Instructions
Start by preheating your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumbs firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mascarpone cheese, sour cream, and espresso powder. Beat until fully combined and smooth.
Dip each ladyfinger into the cooled coffee for about 1-2 seconds. You want them soaked but not overly soggy. Arrange the coffee-soaked ladyfingers in a single layer over the baked crust. Sprinkle with sugar to enhance the sweetness and help them slightly caramelize while baking.
Gently pour the cheesecake filling over the ladyfinger layer, spreading it evenly with a spatula. Bake for 55-65 minutes or until the center is slightly jiggly but set around the edges. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.
Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 6 hours or, ideally, overnight. This helps the flavors develop and ensures a firm texture.
Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe the whipped cream over the cheesecake and finish with a generous dusting of cocoa powder.
Carefully remove the cheesecake from the springform pan, slice it into generous portions, and enjoy every creamy, coffee-kissed bite!
Notes
- Make-Ahead Dessert: This cheesecake is best when chilled overnight, allowing the flavors to meld together beautifully.
- Crust Alternatives: Instead of graham crackers, you can use crushed vanilla wafers, digestive biscuits, or even chocolate cookies for a unique twist.
- Ladyfinger Soaking Tip: Be careful not to over-soak the ladyfingers in coffee. A quick dip (1-2 seconds) is enough to soften them without making them mushy.
- Chilling Time is Key: The longer the cheesecake chills, the better the texture and flavor. Six hours is the minimum, but overnight is ideal.
- Cocoa Powder Dusting: For a picture-perfect finish, use a fine mesh sieve to evenly dust the cocoa powder on top before serving.
- Serving Suggestion: For an extra indulgent touch, drizzle a bit of chocolate or caramel sauce over each slice.