Baked Tiramisu Cheesecake
A rich and creamy baked tiramisu cheesecake filled with espresso flavor, mascarpone, and cocoa for the perfect coffee-lover’s dessert.
Ingredients
For the Crust
- 2 cups crushed chocolate cookies (no filling)
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 16 oz mascarpone cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup fresh espresso or strong brewed coffee
For Layering
- 24 ladyfingers, dipped quickly in coffee
For the Topping
- 1 cup heavy whipping cream
- 1 tbsp confectioner’s sugar
- 2 tbsp cocoa powder, for dusting
Instructions
1. Prepare the Crust
- Preheat the oven to 350°F (175°C).
- Mix crushed chocolate cookies with melted butter until fully combined.
- Press the mixture firmly into the bottom of a 10-inch springform pan.
- Bake for 10 minutes, then set aside to cool completely.
2. Make the Filling
- Beat cream cheese and mascarpone until smooth and creamy.
- Gradually add sugar, mixing well after each addition.
- Add the eggs one at a time, beating until incorporated.
- Fold in the espresso or coffee just until combined.
3. Build the Layers
- Dip half the ladyfingers into the coffee for one second each.
- Arrange them in a single layer over the crust.
- Spread half of the cheesecake filling over the soaked ladyfingers
- Add a second layer of dipped ladyfingers.
- Spread the remaining filling on top.
4. Bake the Cheesecake
- Place the springform pan inside a larger baking dish.
- Pour hot water around the outside pan to create a water bath.
- Bake at 320°F (160°C) for 75–85 minutes.
- The edges should be set and the center slightly jiggly.
5. Cool and Chill
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Remove and refrigerate for at least 6 hours, preferably overnight.
6. Add the Topping
- Whip heavy cream until soft peaks form.
- Add confectioner’s sugar and whip to a smooth, fluffy consistency.
- Spread over the chilled cheesecake.
- Dust generously with cocoa powder before serving.
Notes
- For the smoothest texture, avoid overmixing once the eggs are added.
- Make sure the water bath is filled halfway up the springform pan.
- Leave the cheesecake in the fridge overnight for the best sliceable consistency.