Decadent Creamy Coffee-Infused Tiramisu Cheesecake (Printer-friendly)
Coffee-soaked tiramisu cheesecake with mascarpone filling, crunchy cookie base, whipped cream and a cocoa dusting.
# What You'll Need:
→ Crust
01 - 8.8 ounces ladyfinger biscuits (savoiardi)
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 18 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 - 1/3 cup 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 for garnish
# How To Make It:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch (23 cm) springform pan.
02 - Process ladyfingers into fine crumbs using a food processor. Combine crumbs with melted butter and espresso powder until mixture is evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool.
03 - In a small bowl, dissolve granulated sugar in hot espresso and coffee liqueur (if using). Stir thoroughly and set aside to cool.
04 - In a large bowl, beat cream cheese, mascarpone, and sugar until completely smooth. Add eggs one by one, mixing well after each addition. Incorporate brewed espresso, vanilla extract, flour, and a pinch of salt; mix just until combined.
05 - Brush or drizzle half the coffee soak evenly over the cooled crust.
06 - Gently pour cheesecake filling over the soaked crust. Smooth the surface and tap the pan on the counter to release air bubbles.
07 - Place the springform pan in a larger pan and add hot water to reach halfway up the sides. Bake for 60 minutes, or until center is just set with a slight wobble. Turn off oven, crack door, and let cheesecake rest 1 hour inside.
08 - Remove cheesecake from oven and water bath. Cool to room temperature, then refrigerate at least 4 hours or overnight until thoroughly chilled.
09 - Whip heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
10 - Release cheesecake from pan. Optionally brush or drizzle remaining coffee soak on top for deeper flavor.
11 - Spread whipped cream across the top, dust generously with cocoa powder, and garnish with chocolate shavings. Slice and serve chilled.
# Expert Tips:
01 -
- The coffee-soaked crust and creamy layers make every forkful feel special, a secret indulgence you look forward to.
- The way the mascarpone and chocolate echo classic tiramisu but with cheesecake’s rich comfort totally won me—and anyone who tried it—over.
02 -
- If your ingredients are cold, the filling can turn lumpy—room temperature everything is non-negotiable.
- Letting the cheesecake rest in the oven after baking transformed my results—no more tragic cracks across the top.
03 -
- Baking in a water bath keeps the texture supremely creamy and prevents cracks.
- Gently tapping the pan before baking lifts hidden air pockets for the most even, lush layers.