Tiramisu Cheesecake
intro
A luscious fusion of classic Italian tiramisu and rich New York-style cheesecake, infused with coffee and cocoa for a decadent, crowd-pleasing make-ahead dessert.
Ingredients
Steps
Make graham cracker crust
Preheat your oven to 175°C (350°F). Wrap the exterior of a 9-inch (23cm) springform pan with 2 layers of heavy-duty aluminum foil to prevent water leaks during the water bath bake. Mix 150g (1 ½ cups) graham cracker crumbs, 25g (2 tablespoons) granulated sugar, and 85g (6 tablespoons) melted unsalted butter in a medium bowl until all crumbs are evenly moistened. Press the crumb mixture firmly into the pan bottom and 1 inch up the pan sides to form a tight, even crust. Bake for 10 minutes, then transfer to a wire rack to cool while you prepare the filling.
Blend smooth cheese base
In a large stand mixer fitted with a paddle attachment, beat 450g room-temperature full-fat cream cheese and 227g room-temperature mascarpone cheese on medium-low speed for 3 minutes until completely smooth, with no visible lumps. Add the remaining 150g (¾ cup) granulated sugar and 16g (2 tablespoons) all-purpose flour, then beat for 2 more minutes on low speed, scraping down the bowl sides and paddle with a silicone spatula halfway through to ensure even mixing. Do not beat on high speed, as this traps excess air that causes cheesecake cracking during baking.
Incorporate eggs and dairy
Add 3 room-temperature large eggs one at a time, beating on low speed for 30 seconds after each addition, and scraping down the bowl sides after every egg to avoid lumps. Stir in 113g (½ cup) full-fat sour cream and 2 teaspoons vanilla extract, mixing on low speed for 1 minute until fully combined, taking care not to overmix. Pour exactly half of the finished cheesecake batter over the cooled graham cracker crust, spreading it into a flat, even layer with an offset spatula.
Bake in water bath
Stir together 120ml (½ cup) cooled espresso and 30ml (2 tablespoons) Kahlua in a shallow dish. Dip 8 ladyfinger cookies for 1 second per side (do not oversoak, as this causes sogginess) then arrange them in a single even layer over the first layer of cheesecake batter. Pour the remaining cheesecake batter over the ladyfingers, smoothing the top gently. Set the springform pan inside a larger roasting pan, then pour hot tap water into the roasting pan until it reaches 1 inch up the sides of the cheesecake pan. Bake at 175°C (350°F) for 55 minutes: the edges will be fully set, but the 2-inch center will jiggle slightly like firm Jell-O. Turn off the oven, crack the door open 1 inch, and let the cheesecake cool inside the oven for 1 full hour to prevent sudden temperature changes that cause cracking.
Chill cheesecake fully
Remove the cheesecake from the water bath, peel off the aluminum foil, and run a thin paring knife around the inner edge of the pan to loosen the cheesecake sides from the metal. Transfer to a wire rack to cool to room temperature, about 1 hour, then cover loosely with plastic wrap and refrigerate for a minimum of 6 hours (preferably overnight) until completely firm to the touch. Do not add any toppings before the cheesecake is fully chilled, as warm surfaces will melt whipped cream and cause cocoa to clump.
Add toppings and serve
When ready to serve, unlatch the springform pan and transfer the cheesecake to a flat serving platter. Whip 240ml (1 cup) cold heavy whipping cream with 15g (2 tablespoons) powdered sugar on medium speed for 2 minutes until soft, billowy peaks form. Dollop the whipped cream in even mounds around the cheesecake edge, then dust the entire top surface evenly with 2 tablespoons unsweetened cocoa powder. Slice into 8 equal wedges to serve.
Tips
2.Never oversoak ladyfingers in the espresso mixture: dipping longer than 1 second per side will make the cookies absorb too much liquid, leading to a soggy, unset cheesecake center.
3.Do not skip the water bath: the gentle, moist heat from the water cooks the cheesecake evenly, preventing rubbery edges, surface cracks, and a dry texture.
OMG this creamy tiramisu cheesecake was the star of our family dinner last Sunday! I was nervous about the medium difficulty rating since I’m mostly a box-mix baker, but the steps were so straightforward. Pro tip: don’t skip the 6+ hour chill time! I tried to cut a slice after 4 hours and it was a little runny, but after leaving it in the fridge overnight? Absolute perfection. The espresso and mascarpone balance is *chef’s kiss*, even my super picky father-in-law asked for a second slice!
SO good! I brought this to my neighborhood block party and people were coming back for thirds. I added a tiny extra drizzle of Kahlua on top before serving because we love a boozy dessert down here, and it paired so well with the creamy cheesecake layer. Only note: the 2 hour cook time felt a little long when I was juggling making ribs and coleslaw too, but it was 100% worth every minute.
Game changer. I’ve tried at least 4 different tiramisu cheesecake recipes over the years and this one blows them all out of the water. The texture is so velvety, no weird grainy cream cheese chunks like I’ve gotten with other recipes. My roommate said it’s better than the one we got at that fancy Italian restaurant downtown for our birthday dinner last month, and she’s a total dessert snob so that’s high praise.
My kids loved it! I was worried the coffee flavor would be too strong for them, so I cut the espresso amount by half and added a little extra vanilla, and they gobbled up their slices after taco night last week. It held up great even when I stored it in the fridge for 4 days, the last slice tasted just as good as the first. Will absolutely be making this again for our next holiday gathering!
Okay full transparency, I messed this up the first time I made it because I forgot to let my cream cheese come to room temp, so the filling was lumpy. But I tried again last night for my roommate’s graduation party and it turned out amazing! I will say, this is definitely medium difficulty like it says — don’t go into this thinking it’s a 30 minute no-bake dessert, you’ve gotta put the work in. 10/10 would recommend to anyone who loves tiramisu and cheesecake equally.
Wait, quick question — has anyone tried making this without the raw eggs? I’m pregnant and super paranoid about raw egg in desserts, but I’ve been craving tiramisu cheesecake for months. This recipe looks so good but I don’t want to risk it, even with pasteurized eggs. Would swapping for an egg substitute mess up the texture too bad?
Made this for our weekly Sunday dinner with the grandparents and it was a total home run. I made the ladyfinger crust exactly as written, and dusted extra cocoa powder on top right before serving, just like classic tiramisu. The only reason I’m not giving it 5 stars is because my water bath leaked a little and the bottom of the crust got a tiny bit soggy — totally my mistake, not the recipe’s fault! Next time I’ll double wrap the springform pan in foil like the recipe says, oops.
10/10, no notes. I’ve been on a mission to find the perfect make-ahead dessert for my meal prep rotation, and this is it! It stays so creamy in the fridge for a whole week, and I don’t have to stress about making dessert the night of my weekly friend group dinner. The coffee flavor is strong but not bitter, the cheesecake is rich but not cloyingly sweet. I’ve already made this three times in the last month, no regrets.
I brought this to my office potluck yesterday and people were literally asking me for the recipe before they even finished their first bite! I will say, don’t skip the chilling time like I almost did — I made this after work the night before, let it chill for 7 hours, and it was the perfect set. I added a little layer of dark chocolate shavings between the cheesecake and the cocoa dusted top for extra crunch, and everyone went crazy for it. Only downside? None left for me to bring home, lol.
I’m usually a savory guy — I do all the grilling for our family cookouts, I make a mean smoked brisket, but I almost never bake. My wife asked me to make a dessert for our anniversary dinner, so I picked this one because it’s her two favorite things: tiramisu and cheesecake. Let me tell you, it came out perfect. Even I was impressed with myself. The instructions were easy to follow even for a baking novice like me, and she said it was the most thoughtful thing I’ve made for her in years. Win in my book.
Okay, I was a little skeptical about how creamy this would be because so many tiramisu cheesecakes end up being too dense for my taste, but wow — this is so light and fluffy, you’d never guess it’s a cheesecake! I will say, the 2 hour cook time had me panicking a little because my oven runs hot, so I turned the temp down 25 degrees and checked it every 10 minutes after the first hour, and it came out perfectly, no cracks on top at all. Can’t wait to make this for my sister’s birthday next month!