Why You’ll Love This Recipe

I love this recipe because it transforms familiar tiramisu flavors into a stunning cheesecake that’s perfect for celebrations. The crust has that signature ladyfinger taste, the filling is velvety and infused with espresso, and the topping adds a beautiful café-style finish. Even though it requires chilling overnight, the steps are simple, and the result is a dessert that always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Ladyfinger Crust

24 ladyfingers
¼ cup unsalted butter, melted
2 Tbsp dark rum

Cheesecake

24 oz cream cheese, at room temperature
8 oz mascarpone cheese, at room temperature
1 cup granulated sugar
2 Tbsp flour
2 tsp espresso powder
4 whole eggs, at room temperature
2 egg yolks, at room temperature
¼ cup sour cream, at room temperature
½ Tbsp pure vanilla extract

Topping

1 cup heavy whipping cream, very cold
1 Tbsp powdered sugar
1 Tbsp cocoa powder
2 oz semisweet chocolate

Directions

Make the crust

1. I preheat the oven to 350°F (177°C).

2. I lightly grease a 9-inch springform pan with butter and line the bottom with a parchment circle.

3. I pulse the ladyfingers in a food processor until finely ground.

4. In a bowl, I mix the crumbs with the melted butter and rum.

5. I press the mixture firmly into the bottom of the pan to form the crust.

6. I bake the crust for 6 minutes, then let it cool completely.

Make the cheesecake

1. I reduce the oven temperature to 325°F (163°C).

2. Using an electric mixer, I whip the cream cheese, mascarpone, and sugar on medium speed until smooth and lump-free.

3. I add the flour and espresso powder and continue mixing until combined.

4. In a separate bowl, I whisk the eggs and yolks. I add half to the batter, mixing on low until incorporated, then repeat with the remaining eggs.

5. I mix in the sour cream and vanilla, scraping the bowl as needed.

6. I pour the batter over the cooled crust and smooth the top.

7. I tightly wrap the outside of the pan with foil and place it inside a roasting pan. I pour hot water into the roasting pan, reaching about ½ inch up the sides.

8. I bake the cheesecake for 80–90 minutes, or until the center is set but still slightly jiggly.

9. I let it cool in the water bath for 15 minutes, then on a wire rack until room temperature.

10. I wrap the entire cheesecake (still in the pan) and freeze it overnight.

11. The next day, I remove it from the freezer, release it from the springform pan, and place it on a serving platter. I refrigerate it for 3–4 hours to finish thawing.

Make the topping

1. When ready to serve, I whip the cold heavy cream and powdered sugar to stiff peaks and transfer it to a piping bag.

2. I dust the top of the cheesecake with cocoa powder.

3. I pipe whipped cream around the edges and finish with grated semisweet chocolate.

Servings and Timing

This recipe makes about 16 slices. Preparation takes around 20 minutes, baking takes 1 hour and 25 minutes, and chilling/resting takes about 1 day and 45 minutes in total.

Variations

Sometimes I add a splash of coffee liqueur to the crust instead of rum, or I replace the espresso powder with strong brewed espresso for a deeper flavor. If I want a lighter topping, I fold mascarpone into the whipped cream. I also enjoy decorating the top with chocolate curls or dusting it with a mix of cocoa and espresso powder.

Storage/Reheating

I store the cheesecake in the refrigerator for up to 4 days, keeping it covered to prevent it from drying out. It can also be frozen for up to 2 months; I slice it first so I can thaw individual pieces as needed. I let slices thaw in the fridge for a few hours before serving — it tastes best well-chilled.

FAQs

Can I make this cheesecake without a water bath?

Yes, but I prefer using one because it keeps the texture smooth and prevents cracking.

Can I replace mascarpone with more cream cheese?

Yes, though the flavor becomes less like tiramisu and more like classic cheesecake.

Why freeze the cheesecake overnight?

Freezing helps it set perfectly and makes unmolding easier without cracking.

Can I use instant coffee instead of espresso powder?

Yes, as long as it dissolves well and has a strong flavor.

Can I make this ahead of time?

Definitely — it actually tastes better when made a day or two in advance.

What type of ladyfingers work best?

I prefer dry, crisp Italian ladyfingers because they grind well and hold the crust shape.

How do I avoid lumps in the batter?

I make sure all dairy ingredients are fully at room temperature before mixing.

Can I skip the rum?

Yes, I simply replace it with extra melted butter or strong coffee.

Why did my cheesecake crack?

Overbaking or skipping the water bath can cause cracks, but the topping hides imperfections beautifully.

Can I serve it slightly frozen?

Yes, I sometimes enjoy it semi-frozen for a firmer, ice-cream-like texture.

Conclusion

I love making this Tiramisu Cheesecake because it blends the creamy richness of cheesecake with the bold, coffee-infused flavors of tiramisu. It’s elegant yet comforting, and perfect for celebrations or special weekend treats. Every slice feels luxurious, and the combination of textures and flavors makes it a dessert I come back to again and again.