Description
Experience the ultimate dessert with this Tiramisu Cheesecake, blending the rich flavors of classic tiramisu and creamy cheesecake. Featuring a cocoa crust, coffee-soaked ladyfingers, and a velvety mascarpone filling, this indulgent treat is perfect for any celebration.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- ½ cup mascarpone cheese
- 1 tablespoon coffee liqueur (optional)
- 1 cup brewed espresso or strong coffee, cooled
- ¼ cup coffee liqueur (optional)
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- Chocolate shavings or cocoa powder, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Mix well until all dry ingredients are evenly distributed.
- Pour the melted unsalted butter into the dry mixture. Stir until the mixture resembles wet sand and holds together when pressed.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- In a separate bowl, whisk together the heavy cream and mascarpone cheese until smooth. If using, add the coffee liqueur and mix until combined.
- Gently fold the mascarpone mixture into the cream cheese mixture using a spatula. Mix until just combined, ensuring not to deflate the mixture.
- In a shallow dish, combine the brewed espresso (or strong coffee), coffee liqueur (if using), and granulated sugar. Stir until the sugar is dissolved.
- Once the crust has cooled, dip each ladyfinger (or sponge cake) into the coffee soak for about 1-2 seconds, ensuring they are soaked but not soggy.
- Arrange a layer of soaked ladyfingers on top of the cooled crust, covering the entire surface.
- Pour half of the cheesecake filling over the layer of ladyfingers, spreading it evenly with a spatula.
- Repeat the process with another layer of soaked ladyfingers, followed by the remaining cheesecake filling. Smooth the top with a spatula.
- Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
- Once the cheesecake has set, prepare the topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the top of the cheesecake. Dust with unsweetened cocoa powder and garnish with chocolate shavings or additional cocoa powder if desired.
Notes
- For best results, allow the cheesecake to chill overnight for a firmer texture.
- You can substitute ladyfingers with sponge cake if preferred.
- Adjust the amount of coffee liqueur based on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes