Decadent Creamy Coffee Tiramisu Cheesecake (Print version)
Silky mascarpone and cream cheese filling over an espresso-kissed cookie crust, topped with whipped cream and cocoa.
# What you'll need:
→ Crust
01 - 8.8 ounces ladyfinger biscuits (savoiardi)
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 18 ounces cream cheese, softened
05 - 8.8 ounces mascarpone cheese
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup strong brewed espresso, cooled
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons all-purpose flour
11 - Pinch of salt
→ Coffee Soak
12 - 1/3 cup hot espresso
13 - 2 tablespoons coffee liqueur (optional)
14 - 2 tablespoons granulated sugar
→ Topping
15 - 1 cup heavy cream
16 - 3 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - Unsweetened cocoa powder (for dusting)
19 - Dark chocolate shavings (optional)
# How to make it:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
02 - Process ladyfingers into fine crumbs using a food processor or by crushing in a sealed bag with a rolling pin. Combine crumbs with melted butter and instant espresso powder, mixing until evenly moistened. Press mixture firmly into the base of the prepared pan. Bake for 10 minutes, then let cool completely.
03 - In a small bowl, stir together hot espresso, granulated sugar, and coffee liqueur, mixing until sugar dissolves. Set aside to cool.
04 - In a large mixing bowl, beat cream cheese, mascarpone, and sugar until smooth with an electric mixer. Add eggs one at a time, incorporating each before adding the next. Gently mix in cooled brewed espresso, vanilla extract, flour, and salt until just combined.
05 - Brush or drizzle half the cooled coffee soak evenly over the baked crust.
06 - Pour cheesecake batter over the soaked crust. Gently tap the pan on the counter to release air bubbles.
07 - Place springform pan in a water bath and bake for 60 minutes, or until the center is just set and the edges are lightly puffed. Turn off the oven, open the door slightly, and allow cheesecake to cool inside for 1 hour.
08 - Remove from oven and let cool fully at room temperature. Refrigerate for a minimum of 4 hours or overnight to set.
09 - In a clean bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to use.
10 - Release cheesecake from pan. If desired, brush or drizzle the remaining coffee soak over the top layer. Spread whipped cream evenly across the cheesecake. Dust with unsweetened cocoa powder and garnish with dark chocolate shavings.
11 - Slice with a hot, dry knife and serve chilled for optimal texture and flavor.
# Expert suggestions:
01 -
- The cheesecake inherits tiramisu's signature flavors but with a surprising creamy twist you'll want to keep just for yourself.
- Even friends who claim they're not "dessert people" somehow always come back for a second slice.
02 -
- If you rush the chilling, the slices become a messy (though delicious) jumble—overnight is always best.
- Switching in digestive biscuits for ladyfingers brings a pleasant malted note when you're out of savoiardi.
03 -
- Wrapping the base of your springform pan with foil prevents water bath leaks—the difference between crisp and sad crusts.
- A digital thermometer is your friend: around 70C (160F) means perfectly set without overbaking.