Tiramisu Cheesecake Recipe
Servings: 10-12 | Prep Time: 30 min | Cook Time: 1 hr 15 min | Chill Time: 4 hrs+
Ingredients
For the Crust:
1 ½ cups (180g) crushed ladyfingers (or graham crackers)
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup (120ml) heavy cream
¼ cup (60ml) strong brewed espresso (cooled)
2 tbsp coffee liqueur (Kahlúa or similar)
1 tbsp all-purpose flour
1 tsp unsweetened cocoa powder
For the Topping:
¾ cup (180ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
8 oz (225g) mascarpone cheese, softened
Cocoa powder (for dusting)
Chocolate shavings (optional)
Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C).
Mix crushed ladyfingers with sugar and melted butter.
Press mixture into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing on low speed.
Stir in vanilla, heavy cream, espresso, coffee liqueur, and flour.
Pour batter over the cooled crust.
Bake for 60-70 minutes or until center is set but slightly jiggly.
3. Cool & Chill
Turn off oven and crack the door open. Let cheesecake sit for 1 hour.
Refrigerate for at least 4 hours (overnight is best).
4. Make the Tiramisu Topping
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold in mascarpone until smooth.
Spread over chilled cheesecake and dust with cocoa powder.
5. Serve & Enjoy
Garnish with chocolate shavings or extra espresso powder.
Slice and savor the creamy, coffee-infused goodness!