If you have a soft spot for both classic Italian desserts and rich, creamy cheesecake, then this Italian Tiramisu Cheesecake Recipe is about to become your new favorite indulgence. It masterfully combines the luscious, velvety texture of cheesecake with the intense espresso flavor and delicate sweetness of a traditional tiramisu. Each bite offers a heavenly balance of coffee-soaked flavors, creamy mascarpone topping, and a buttery crust that will make your taste buds dance with joy. Whether you’re baking for a special occasion or simply craving a slice of something extraordinary, this recipe delivers an unforgettable experience.
Ingredients You’ll Need
These simple but essential ingredients come together to create the magic of this Italian Tiramisu Cheesecake Recipe. Each component brings unique flavors and textures—from the crunchy, buttery crust to the smooth, coffee-kissed cheesecake filling, finishing with a luscious mascarpone topping.
- Crushed ladyfinger cookies (or graham crackers): Provides a classic base with just the right crispiness and subtle sweetness.
- Granulated sugar: Sweetens both the crust and the creamy filling, balancing the espresso’s slight bitterness.
- Unsalted butter (melted): Binds the crust ingredients, creating a buttery, tender foundation.
- Cream cheese (softened): The heart of the cheesecake, delivering that rich, creamy texture every cheesecake lover adores.
- Vanilla extract: Adds warmth and depth to the filling and mascarpone topping.
- Eggs: Essential for structure and a silky, dense finish.
- Sour cream: A subtle tang that cuts through the richness and enhances moistness.
- Strong brewed espresso (or coffee): Infuses the filling with authentic tiramisu flavor, adding bitterness and complexity.
- Coffee liqueur (optional): Takes the coffee notes to the next level with a boozy kick.
- All-purpose flour: Gives the cheesecake just enough stability without compromising creaminess.
- Heavy cream: Whipped to soft peaks for a light, airy topping.
- Powdered sugar: Sweetens the whipped cream topping for perfect harmony.
- Mascarpone cheese: The star ingredient that makes the topping luxuriously smooth and rich.
- Cocoa powder: For that classic dusting finish that brings the tiramisu essence to life.
- Chocolate shavings (optional): Adds a delicate texture and decorative touch.
How to Make Italian Tiramisu Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the crushed ladyfinger cookies with sugar and melted butter until the mixture holds together like damp sand. Press this evenly into the bottom of a greased and foil-wrapped 9-inch springform pan—this foil wrap is your secret weapon to prevent leaks. Bake the crust for about 10 minutes to set its shape and develop a slight golden hue, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese until silky smooth, then add sugar and vanilla extract until fully combined. Incorporate the eggs one at a time to ensure a creamy and stable mixture. Follow with sour cream, espresso, optional coffee liqueur, and flour, blending gently but thoroughly without overbeating to maintain a light texture. Pour this luscious batter over your cooled crust and gently tap the pan to release any trapped air bubbles.
Step 3: Bake to Perfection
Slide the pan into a preheated 325°F oven. Bake for 55 to 65 minutes until the edges are set and the center still has a slight jiggle. This gentle cooking method keeps the cheesecake moist and tender. After baking, turn off the oven, leave the door cracked open, and let the cheesecake cool inside for an hour—this prevents cracking and helps with texture. Then transfer it to the fridge for at least four hours or overnight for the flavors to meld beautifully.
Step 4: Create the Topping
Whip heavy cream with powdered sugar until soft peaks form—light and billowy yet stable. In a separate bowl, beat mascarpone cheese with vanilla extract until smooth, then fold the whipped cream in gently for a fluffy mascarpone topping. Spread this over the chilled cheesecake for a luscious finish. Finally, dust generously with cocoa powder and sprinkle optional chocolate shavings for an elegant touch.
How to Serve Italian Tiramisu Cheesecake Recipe
Garnishes
The classic dusting of cocoa powder on top is a must-have and instantly elevates the presentation. Chocolate shavings add texture and a hint of bittersweet contrast. For an extra festive feel, consider sprinkling a few espresso powder crystals or even scattering some toasted almonds for crunch.
Side Dishes
This cheesecake is a star on its own, but pairing it with a scoop of vanilla bean gelato or fresh berries can brighten the richness. A small glass of dessert wine like Vin Santo or a rich espresso shot complements the dessert’s coffee notes perfectly, making for an authentic Italian finale to your meal.
Creative Ways to Present
Slice this cheesecake into delicate wedges and serve on vintage floral plates for an intimate dinner vibe. For parties, individual mason jars or clear cups layered with extra mascarpone cream and a sprinkle of cocoa make charming portable desserts. You can even garnish each serving with a single ladyfinger cookie wafer kissed with a dash of espresso syrup for that extra tiramisu feel.
Make Ahead and Storage
Storing Leftovers
Wrap your Italian Tiramisu Cheesecake Recipe tightly with plastic wrap or keep it in an airtight container, then chill it in the refrigerator for up to 5 days. The flavors actually deepen over time, so leftovers can taste even better the next day!
Freezing
If you want to save your masterpiece for longer, this cheesecake freezes beautifully. Wrap it securely in several layers of plastic wrap and aluminum foil. When ready, thaw it in the refrigerator overnight—avoid microwaving as it can ruin the texture.
Reheating
Since this is a chilled dessert, reheating is usually not necessary. If you prefer it slightly less cold, take the slices out of the fridge about 15 minutes before serving to let the flavors fully wake up without melting the creamy topping.
FAQs
Can I use biscuits other than ladyfingers for the crust?
Absolutely! While ladyfingers give the traditional tiramisu texture, graham crackers or digestive biscuits make excellent alternatives, adding their own unique flavor and crunch.
Is coffee liqueur necessary in the filling?
No, coffee liqueur is optional but highly recommended for that authentic Italian flair. If you want to keep it alcohol-free, just stick to espresso or strong brewed coffee.
How do I prevent the cheesecake from cracking?
Letting the cheesecake cool slowly in the oven with the door cracked after baking helps prevent cracking. Also, avoid overmixing the batter and be gentle when folding in ingredients.
Can this cheesecake be made gluten-free?
Yes! Substitute the ladyfinger cookies with gluten-free cookies or gluten-free graham crackers, and use a gluten-free flour alternative to keep the filling stable.
What’s the best way to get a smooth mascarpone topping?
Make sure your mascarpone is at room temperature before mixing, and whip it with vanilla gently until smooth. Folding in whipped cream delicately helps maintain a light and airy texture without deflating it.
Final Thoughts
This Italian Tiramisu Cheesecake Recipe is a gorgeous blend of two beloved desserts that’s sure to impress anyone lucky enough to have a slice. It’s rich, creamy, vibrant with espresso flavor, and finished with a silky mascarpone topping that feels just like a dream. I truly hope you give it a try soon and discover how effortlessly it becomes a centerpiece for celebrations or a special weekend treat!
Print
Italian Tiramisu Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Italian Tiramisu Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and mascarpone, topped with a luscious whipped cream layer and dusted with cocoa powder. A perfect dessert for coffee and cheesecake lovers seeking a decadent, elegant treat.
Ingredients
For the Crust:
- 1 ½ cups crushed ladyfinger cookies (or graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup strong brewed espresso (or coffee)
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon all-purpose flour
For the Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 8 oz mascarpone cheese
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting
- Chocolate shavings (optional)
Instructions
- Preheat and prepare pan: Preheat oven to 325°F. Grease a 9-inch springform pan thoroughly, then wrap the bottom with foil to prevent any leaks during baking.
- Make the crust: In a mixing bowl, combine crushed ladyfinger cookies or graham crackers with granulated sugar and melted butter. Mix until all crumbs are coated with butter. Press this mixture evenly into the bottom of the prepared pan to form a firm crust. Bake in preheated oven for 10 minutes, then remove and allow to cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Incorporate eggs one at a time, beating well after each addition. Then fold in sour cream, brewed espresso, coffee liqueur if using, and the flour. Mix just until combined to avoid overbeating.
- Bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Gently tap the pan on the countertop to release any trapped air bubbles. Bake in the preheated oven for 55–65 minutes or until the center is just set but still slightly jiggly. After baking, turn off the oven, open the door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Make the topping: In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form. In a separate bowl, beat mascarpone cheese with vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
- Assemble and serve: Spread the mascarpone topping evenly over the chilled cheesecake. Dust the surface with cocoa powder, and garnish with chocolate shavings if desired. Slice and serve chilled.
Notes
- Allow all ingredients, especially cream cheese and eggs, to come to room temperature for a smoother, lump-free filling.
- Wrap leftover cheesecake securely and store in the refrigerator for up to 5 days to maintain freshness.
- Use freshly brewed strong espresso for an authentic coffee flavor. Instant coffee can be substituted if needed.
- For a stronger coffee flavor, increase espresso quantity slightly but reduce the coffee liqueur accordingly.
