Decadent Creamy Coffee Tiramisu Cheesecake (Print version)
Luscious coffee-tiramisu cheesecake with mascarpone cream and a crunchy cookie base, chilled for silky, indulgent slices.
# Ingredient List:
→ Crust
01 - 8.8 ounces ladyfinger biscuits (savoiardi)
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 17.6 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 - 3.5 ounces 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. Grease and line a 9-inch springform pan.
02 - Pulse ladyfingers into fine crumbs using a food processor. In a bowl, combine crumbs with melted butter and espresso powder until the mixture is evenly moistened. Press firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - Combine hot espresso, sugar, and coffee liqueur in a bowl. Stir until the sugar dissolves. Allow to cool.
04 - In a large mixing bowl, beat cream cheese, mascarpone, and sugar with an electric mixer until silky smooth. Add eggs one at a time, blending thoroughly after each addition. Mix in brewed espresso, vanilla extract, flour, and a pinch of salt until just combined.
05 - Brush or drizzle half of the prepared coffee soak over the cooled crust.
06 - Pour the cheesecake batter over the soaked crust. Tap the pan gently to release any trapped air bubbles.
07 - Place the springform pan in a water bath. Bake for 60 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool within the oven for 1 hour.
08 - Remove from the oven and let cool to room temperature. Refrigerate the cheesecake for a minimum of 4 hours or overnight for best results.
09 - Whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form.
10 - Release the cheesecake from the pan. Optionally, brush or drizzle the remaining coffee soak over the surface. Spread whipped cream over the cheesecake, dust with cocoa powder, and garnish with chocolate shavings. Slice and serve chilled.
# Expert Advice:
01 -
- Bringing tiramisu and cheesecake together is like discovering a joyful new dessert nobody warned you about.
- Creamy textures and bold coffee notes make each bite linger, perfect for impressing or simply spoiling yourself.
02 -
- Skipping the water bath once led me to a cheesecake that looked like a map of the Grand Canyon—don’t risk it.
- Letting both the cake and coffee soak cool before layering is non-negotiable for even flavors.
03 -
- Run a thin, warm knife around the edge before unmolding to prevent any cracks.
- Let each dairy ingredient sit at room temperature for 30 minutes before mixing—it makes the filling silkier.