Description
A luscious fusion of creamy cheesecake and classic tiramisu, this Tiramisu Cheesecake delivers layers of mascarpone, espresso-soaked ladyfingers, and a cocoa-dusted whipped topping for a showstopping dessert.
Ingredients
- Cream cheese: 24 ounces (680 g), softened
- Mascarpone cheese: 8 ounces (225 g)
- Granulated sugar: 1 cup (200 g)
- Eggs: 3 large
- Espresso: ½ cup (120 ml), cooled
- Vanilla extract: 2 teaspoons
- Ladyfinger cookies: about 18–20
- Heavy cream: 1 cup (240 ml)
- Powdered sugar: 2 tablespoons
- Cocoa powder: 2 tablespoons
- Butter: 4 tablespoons (60 g), melted
Instructions
- Preheat Your Equipment: Heat oven to 325°F (163°C) and prepare a springform pan with parchment paper.
- Combine Ingredients: Beat cream cheese, mascarpone, and sugar until smooth. Add eggs one at a time, then vanilla and cooled espresso. Mix until creamy.
- Prepare Your Cooking Vessel: Layer the bottom with ladyfingers, brushing with espresso and drizzling melted butter.
- Assemble the Dish: Pour cheesecake batter over the base, smoothing with a spatula.
- Cook to Perfection: Place pan in a water bath and bake for 55–60 minutes until edges are set and center is slightly wobbly.
- Finishing Touches: Cool, then spread whipped cream (whipped with powdered sugar) over the top.
- Serve and Enjoy: Dust with cocoa powder before slicing and serving chilled.
Notes
- Always chill overnight for the best flavor and clean slices.
- Use room temperature cream cheese to avoid lumps.
- For stronger flavor, double-brew the espresso.
- Dust cocoa just before serving for a fresh look.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 105 mg
Keywords: tiramisu cheesecake, Italian dessert, cheesecake recipe, coffee dessert, mascarpone cheesecake