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Tiramisu Cheesecake

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This Tiramisu Cheesecake combines the creamy decadence of cheesecake with the bold espresso and cocoa flavors of classic tiramisu. With a ladyfinger crust, a smooth mascarpone filling, and a whipped cream topping, it’s an elegant and indulgent dessert that’s perfect for special occasions.

Ingredients

Ladyfinger Crust:

24 ladyfingers

¼ cup unsalted butter, melted

2 tbsp dark rum

Cheesecake Filling:

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, grated or shaved

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the Crust: Pulse ladyfingers in a food processor until finely ground. Mix with melted butter and rum, then press firmly into the base of the prepared pan. Bake for 6 minutes, then let cool completely.
  3. Reduce oven temperature to 325°F (163°C).
  4. Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese, mascarpone, and sugar on medium speed until smooth. Add flour and espresso powder; mix to combine.
  5. In a separate bowl, whisk eggs and yolks, then add to the batter in two additions, mixing on low speed until incorporated. Stir in sour cream and vanilla.
  6. Pour batter over the cooled crust and smooth the top. Wrap the outside of the pan in foil and place it in a roasting pan filled with hot water (about ½ inch deep).
  7. Bake for 80–90 minutes, until the center is set but slightly jiggly. Cool in the water bath for 15 minutes, then transfer to a wire rack to cool to room temperature.
  8. Cover and freeze the cheesecake overnight. The next day, remove from the pan and place on a serving platter. Chill for 3–4 hours to thaw.
  9. Make the Topping: Whip the cold cream and powdered sugar to stiff peaks. Dust the top of the cheesecake with cocoa powder, pipe whipped cream around the edges, and finish with grated chocolate.

Notes

Use crisp Italian ladyfingers for the best crust texture.

Replace rum with coffee liqueur or strong brewed espresso for variation.

Fold mascarpone into the whipped cream for a richer topping.

Freeze overnight for clean slicing and a perfectly set texture.

Store in the refrigerator for up to 4 days or freeze slices for up to 2 months.

Serve well-chilled or slightly frozen for an ice-cream-like consistency.

Nutrition

Find it online: https://chocolatecoveredamy.com/tiramisu-cheesecake/