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
Scale
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.
