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Tiramisu Cheesecake Dessert: A Decadent Twist on a Classic Favorite


  • Author: Maria
  • Total Time: 400 minutes
  • Yield: 12 servings 1x

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

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Pour the melted unsalted butter into the dry mixture. Stir until the mixture resembles wet sand and holds together when pressed.
  4. 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.
  5. 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.
  6. 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.
  7. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
  8. Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
  9. In a separate bowl, whisk together the heavy cream and mascarpone cheese until smooth. If using, add the coffee liqueur and mix until combined.
  10. Gently fold the mascarpone mixture into the cream cheese mixture using a spatula. Mix until just combined, ensuring not to deflate the mixture.
  11. In a shallow dish, combine the brewed espresso (or strong coffee), coffee liqueur (if using), and granulated sugar. Stir until the sugar is dissolved.
  12. 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.
  13. Arrange a layer of soaked ladyfingers on top of the cooled crust, covering the entire surface.
  14. Pour half of the cheesecake filling over the layer of ladyfingers, spreading it evenly with a spatula.
  15. Repeat the process with another layer of soaked ladyfingers, followed by the remaining cheesecake filling. Smooth the top with a spatula.
  16. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
  17. 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.
  18. 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