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Tiramisu Cheesecake Recipe

Irresistible Tiramisu Cheesecake Recipe with Coffee Bliss

This Tiramisu Cheesecake Recipe combines creamy cheesecake with classic tiramisu flavors, perfect for indulgent gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 8 cookies Chocolate Creme Cookies Substitute with gluten-free cookies for a gluten-free version.
  • 1/4 cup Unsalted Butter Melted.
For the Filling
  • 16 oz Cream Cheese Use high-quality for the best flavor.
  • 8 oz Mascarpone Cheese Can replace with a cream cheese and sour cream mix.
  • 3/4 cup Granulated Sugar Adjust to desired sweetness.
  • 1/4 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Vanilla Essence Use pure vanilla for the best results.
  • 3 large Large Eggs Ensure they are room temperature.
  • 1 cup Heavy Cream Chilled before whipping.
  • 1/2 cup Sour Cream Integral for texture.
  • 2 tablespoons Cornstarch Helps stabilize but avoid using too much.
For the Layers and Topping
  • 24 biscuits Ladyfinger Biscuits Can swap with sponge cake.
  • 1 cup Strong Black Coffee Freshly brewed for optimal taste.
  • 1 tablespoon Instant Coffee Enhances coffee flavor.
  • 1 cup Heavy Whipping Cream Chilled before whipping.
  • 2 tablespoons Cocoa Powder For dusting.

Equipment

  • 9-inch springform pan
  • Stand mixer
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and butter a 9-inch springform pan.
  2. Blend crushed chocolate creme cookies with melted unsalted butter until resembling wet sand, then press into the bottom of the prepared pan. Bake for 7-8 minutes.
  3. Lower the oven temperature to 320°F (160°C). Mix cream cheese, mascarpone, sugar, vanilla, and salt in a stand mixer until smooth.
  4. Add eggs one at a time, mixing just until combined. Then mix in heavy cream and sour cream gently.
  5. Pour half of the batter over the cooked crust, layer with dipped ladyfingers in coffee, and cover with remaining batter.
  6. Place in a baking dish with hot water and bake for about 80 minutes until edges are set and center jiggles.
  7. Cool in the oven for an hour, then to room temperature for another 30 minutes before refrigerating.
  8. Chill overnight covered with plastic wrap.
  9. Whip heavy cream with instant coffee, spread over cheesecake, and dust with cocoa powder.
  10. Slice with a hot knife and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 36gProtein: 7gFat: 32gSaturated Fat: 18gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 700IUCalcium: 120mgIron: 2mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overbaking to prevent cracks in the cheesecake. Chill properly for the best flavor and texture.

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