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Decadent Tiramisu Cheesecake Recipe

Decadent Tiramisu Cheesecake Recipe
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★★★★★

5.1 from 6 reviews

This Decadent Tiramisu Cheesecake recipe combines the rich, creamy texture of classic cheesecake with the beloved flavors of traditional tiramisu. Featuring a chocolate cookie crust, layers of coffee-soaked ladyfingers, and a luscious mascarpone cream topping dusted with cocoa powder, this dessert is perfect for special occasions or treating yourself to an indulgent delight.

Ingredients

Scale

Chocolate Crust:

  • 35 chocolate creme cookies (455 g)
  • 5 tbsp unsalted butter, melted (85 g)

Cheesecake Filling:

  • 24 oz (3 blocks) full-fat cream cheese, room temperature (680 g)
  • 8 oz mascarpone cheese, room temperature (226 g)
  • 1 ½ cups granulated sugar (325 g)
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs, room temperature
  • ½ cup heavy cream (120 g)
  • 1 cup sour cream (240 g)
  • 1 tbsp cornstarch, sifted

Assembly:

  • 12 ladyfinger biscuits
  • ½ cup strong black coffee (preferably freshly brewed and very strong)

Coffee Mascarpone Cream:

  • 4 oz mascarpone cheese, cold (113 g)
  • 2–4 tbsp granulated sugar (to taste)
  • 1 tsp instant coffee dissolved in 1 tsp water
  • 1 cup heavy whipping cream, chilled (240 g)

Decoration:

  • 2 tbsp cocoa powder, to dust

Instructions

  1. Prepare the Chocolate Crust: Preheat your oven to 350°F (175°C) and butter the base of a 10-inch springform pan. Use a food processor to finely grind the chocolate creme cookies, then combine with the melted butter until you achieve a fine crumb texture. Press this mixture tightly into the bottom of the pan and slightly up the sides. Bake the crust for 7–8 minutes, then allow it to cool while preparing the filling.
  2. Make the Cheesecake Filling: Lower the oven temperature to 320°F (160°C). In a stand mixer, beat the cream cheese, mascarpone, sugar, vanilla extract, and salt on medium-low speed until smooth, about 2–3 minutes, scraping down the bowl sides as needed. In a separate bowl, lightly whisk the eggs just to loosen and gradually add them to the mixture, blending on low speed until just combined. Incorporate the heavy cream, sour cream, and sifted cornstarch, mixing gently until smooth—avoid overmixing to maintain a tender texture.
  3. Assemble the Cheesecake: Wrap the outside of your springform pan with aluminum foil to prevent water from entering during baking. Pour half of the cheesecake batter over the cooled crust and spread evenly. Quickly dip each ladyfinger into the strong black coffee—do not soak them; just a quick dip to avoid sogginess—and layer them snugly over the batter. Pour the remaining cheesecake mixture over the ladyfingers, smoothing the surface with a spatula.
  4. Bake the Cheesecake: Place a large roasting pan with a few inches of boiling water on the oven’s bottom rack to create a water bath. Set the springform pan inside and bake the cheesecake for about 80 minutes, or until the edges are set with a slight jiggle in the center. Avoid opening the oven early to prevent cracks. After baking, rest the cheesecake on the counter for 15 minutes, then run a butter knife around the edges to loosen it. Let it cool completely for 2–3 hours before refrigerating uncovered overnight for best texture and flavor development.
  5. Prepare the Coffee Mascarpone Cream: In a bowl, whisk together cold mascarpone cheese, granulated sugar to taste, and dissolved instant coffee until smooth. Gradually add chilled whipping cream and whisk on low speed until stiff peaks form, taking care not to overwhip, which can cause the cream to break down.
  6. Decorate & Serve: Carefully unmold the chilled cheesecake and place it on a serving platter. Spread a thin layer of the coffee mascarpone cream over the top, then pipe decorative patterns with the remaining cream using a piping bag fitted with your favorite tip. Dust the top evenly with cocoa powder through a fine sieve. Use a hot knife (wiping it clean between cuts) to slice the cheesecake, and serve on decorative plates for an elegant presentation.

Notes

  • Ensure all dairy ingredients are at room temperature for a smoother filling.
  • Do not soak ladyfingers too long in coffee to prevent a soggy texture.
  • Use a water bath while baking to avoid cracks and maintain creamy texture.
  • Let the cheesecake chill overnight uncovered in the fridge for the best flavor and firmness.
  • For a stronger coffee flavor, use espresso instead of regular black coffee.
  • Pipe the mascarpone cream carefully to create an attractive finish.
  • Slice with a hot knife and clean the blade between cuts for clean slices.

Nutrition

Keywords: tiramisu cheesecake, coffee cheesecake, mascarpone cheesecake, chocolate crust cheesecake, Italian dessert

Find it online: https://tastybynova.com/decadent-tiramisu-cheesecake-recipe/