Print

Tiramisu Cheesecake Recipe

Tiramisu Cheesecake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful fusion of two classic desserts with this Tiramisu Cheesecake Recipe. This luscious cheesecake features a rich chocolate crust layered with creamy mascarpone and espresso-soaked ladyfingers, delivering an unforgettable taste experience. Perfect for any occasion, from festive gatherings to a special treat for yourself, this dessert not only impresses with its elegant presentation but also delights with its decadent flavors. Easy to prepare, this no-bake variation ensures everyone can enjoy a slice of this dreamy cheesecake without the need for complicated techniques or ingredients.

Ingredients

Scale
  • 35 chocolate creme cookies (455 g)
  • 5 tbsp unsalted butter, melted (85 g)
  • 24 oz (3 blocks) cream cheese, room temperature (680 g)
  • 8 oz mascarpone cheese, room temperature (226 g)
  • 1 ½ cups granulated sugar (325 g)
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs, room temperature
  • ½ cup heavy cream (120 g)
  • 1 cup sour cream (240 g)
  • 1 tbsp cornstarch, sifted
  • 12 ladyfinger biscuits
  • ½ cup strong black coffee
  • 4 oz mascarpone cheese, cold (113 g)
  • 2–4 tbsp granulated sugar
  • 1 tsp instant coffee dissolved in 1 tsp water
  • 1 cup heavy whipping cream, chilled (240 g)
  • 2 tbsp cocoa powder, to dust

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a 10-inch springform pan by buttering the base.
  2. For the crust, blend chocolate cookies and melted butter until crumbly, then press into the pan. Bake for 8 minutes and let cool.
  3. Lower oven temperature to 320°F (160°C). In a stand mixer, combine cream cheese and mascarpone with sugar and salt until smooth. Gradually add eggs and mix until just combined, followed by heavy cream, sour cream, and cornstarch.
  4. Layer half of the cheesecake batter over the cooled crust, followed by dipped ladyfingers in coffee. Pour remaining batter on top and bake in a water bath for 80 minutes until edges are set.
  5. Cool at room temperature before refrigerating overnight.
  6. Prepare topping by whisking cold mascarpone with sugar and instant coffee, then fold in whipped cream until peaks form. Spread over chilled cheesecake and dust with cocoa powder.

Nutrition

Find it online: https://allcrockpots.com/tiramisu-cheesecake-recipe/