Prepare to indulge in the ultimate dessert delight with our Tiramisu Cheesecake recipe. Combining the rich flavors of traditional tiramisu with the creamy decadence of cheesecake, this dessert is a true masterpiece. With layers of coffee-soaked ladyfingers, velvety mascarpone, and a luscious cheesecake base, every bite is pure bliss. Whether you’re hosting a dinner party or treating yourself to a special treat, this recipe is guaranteed to impress.
This Tiramisu Cheesecake holds a special place in our family’s heart. It all started when we wanted to create a dessert that would wow our guests at a dinner party. After several experiments in the kitchen, we landed on this exquisite fusion of tiramisu and cheesecake. The first time we served it, the room fell silent as everyone savored each decadent bite. Since then, it has become a staple at our gatherings, and our loved ones always request it for special occasions. Each time we make it, it’s not just a dessert; it’s a celebration of love, family, and culinary creativity.
“Why This Tiramisu Cheesecake Recipe Will Steal the Show”
- Layers of coffee-infused ladyfingers provide a perfect balance of sweetness and bitterness.
- Creamy cheesecake base made with full-fat cream cheese for an indulgent texture.
- Velvety mascarpone cream topping adds a luxurious finish to every slice.
- Easy-to-follow instructions ensure success, even for novice bakers.
- Make-ahead friendly, allowing you to prepare in advance for stress-free entertaining.
Ingredients:
- For the Coffee Mixture (for dipping ladyfingers):
- 120ml (1/2 cup) hot water
- 30g (2 tablespoons) sugar
- 15ml (1 tablespoon) instant espresso or strong coffee
- 30ml (2 tablespoons) coffee-flavored liqueur
- For the Cheesecake:
- 15ml (1 tablespoon) hot water
- 15ml (1 tablespoon) instant espresso or strong coffee
- 160ml (2/3 cup) heavy whipping cream
- 24 ladyfingers, divided
- 3 8 oz. packages full-fat cream cheese, at room temperature
- 30g (1/4 cup) cornstarch
- 265g (1 1/3 cups) sugar
- 2 large eggs
- 15ml (1 tablespoon) pure vanilla extract
- For the Tiramisu:
- 355ml (1 1/2 cups) heavy whipping cream, cold
- 30g (2 tablespoons) sugar
- 15ml (1 tablespoon) pure vanilla extract
- 226g (1 8 oz. carton) Mascarpone cheese
Directions:
- In a medium-size bowl, whip the cold heavy cream with a mixer on high speed until it thickens and soft peaks begin to form.
- While still mixing, gradually add the sugar and continue to beat until stiff peaks form. Be careful not to overmix.
- Beat in the vanilla extract until well combined.
- Gently fold in the mascarpone cheese with a rubber spatula until smooth and evenly incorporated.
- Remove the cheesecake from the freezer and let it stand at room temperature for about 10 minutes.
- Spoon about two-thirds of the mascarpone mixture onto the top of the cheesecake and spread it evenly with a frosting spatula. Since the cheesecake is still very cold, the mascarpone cream will set quickly.
- Release and gently remove the sides of the springform pan.
- Spread the remaining mascarpone cream around the sides of the cake to create an even layer.
- Lastly, sprinkle the top of the cheesecake with cocoa powder or chocolate curls to decorate.
- Refrigerate the cheesecake for at least 2 hours, or until the mascarpone layer is cold and the cheesecake layer has defrosted.
- To serve, slice the cake with a sharp, straight-edge knife, wiping it clean with a paper towel between each slice.
- Any leftover cake can be stored in the refrigerator for up to one week or frozen for up to one month. Enjoy!
Notes: For a stronger coffee flavor, you can adjust the amount of instant espresso or coffee used in the coffee mixture. Be sure not to over-soak the ladyfingers to maintain the cake’s structure. Store leftover cake covered in the refrigerator for optimal freshness. Enjoy the rich flavors of this Tiramisu Cheesecake within a week or freeze for longer storage.
