The Tiramisu cheesecake is worthy of a special occasion! It is creamy and delicious.
Chocolate and vanilla are swirled together and placed over ladyfinger crumbs. This cheesecake has a hint of mocha and Kahlua which makes it extraordinary!
Back when my husband and I were dating, one of our favorite things to do was to sample new restaurants. It became apparent to me, that no matter where we went, my husband was going to order Chicken Parmesan and Tiramisu if those were on the menu.
I do believe over time, his tastes have changed. He doesn’t necessarily gravitate towards those items when we go out to eat, however, they are both foods he requests to have at home on a regular basis!
What Is Tiramisu Cheesecake?
Tiramisu is a layered Italian dessert, that, when translated, means “little pick me up”. This dessert is made up of ladyfingers dipped in coffee and layered with a mascarpone and egg-based filling.
Tiramisu is often flavored with some sort of liqueur. Sometimes you see brandy or coffee liqueur and sometimes it is flavored with rum. But the most pronounced flavor is the coffee which is where the “pick me up” comes into play.
This cheesecake recipe is a play on all those classic Tiramisu flavors and ingredients.
What You Need To Make Tiramisu Cheesecake
Lady Fingers – Ladyfingers are long, delicate cookies that can either resemble sponge cake or be crumbly like a cookie. Because you need these for the crust, you want the crumbly, cookie variety. I found these in the cookies aisle in my local Kroger.
The most common brand is Delallo (which may also be located in the International foods section of your grocery store)
Espresso Powder – Try to find actual espresso rather than instant coffee. The flavor is richer and more intense.
Cream Cheese – I used the full-fat variety, but Neufschatel will work as well. I would avoid cream cheese made with Greek yogurt.
Mascarpone Cheese – Mascarpone is a soft Italian cheese. You can typically find this with the specialty cheeses.
Coffee Extract – If you cannot find this extract, a little strong brewed coffee will work. You need something that will add the coffee flavor.
Coffee Liqueur – I used Kahlua, but as I mentioned, spiced rum, brandy, or even bourbon can be used instead.
Cocoa Powder – The type or brand does not matter here, the cocoa powder will be combined with chocolate to create the swirl.
Chocolate Chips – I used semisweet chocolate chips. You could dark, bittersweet or even chocolate bar finely chopped.
1 9-inch Springform Pan – This is the best pan to use for cheesecakes. The bottom slides out which makes removing the cheesecake so, so easy!
How To Make Tiramisu Cheesecake
Cover the bottom of a springform pan with foil. Spray the pan with non-stick spray.
To start, prepare your crust. Place your ladyfingers in a food processor and pulse the cookies into fine crumbs. Add the sugar, espresso powder and stir in melted butter.
Press the crust into your springform pan and bake in a 325-degree oven for 10 minutes; cool.
For the cheesecake, cream together softened cream cheese and softened mascarpone cheese in a large bowl of a stand mixer. Beat in the sugar.
You will add just a bit of flour to the mixture. This will do wonders for helping the cheesecake thicken and set.
Add vanilla and coffee extract followed by the eggs; add the eggs one at a time.
Remove 1 cup of the batter, pour the remaining batter over the crust in the springform pan.
In a small bowl, combine the water, Kahlua, cocoa powder, espresso powder, and chocolate chips. Heat in the microwave for 15 seconds; stir until the chocolate has melted and is smooth.
Add the reserved batter into the chocolate-coffee mixture and stir until completely blended.
Dollop the chocolate mixture over the vanilla mixture and swirl with a knife.
Increase the oven temperature to 350. The cheesecake will take 1 hour to bake. The cheesecake is done with the edges have set but the center looks slightly soft.
Crack your oven door, turn off the oven and allow the cheesecake to sit for an additional hour.
Remove the cheesecake after the hour, run a knife around the edge and allow it to cool completely. Refrigerate your cheesecake for at least an hour or overnight is better.
Do I Need A Water Bath For My Cheesecake?
While this extra step may seem like a waste of time it really will help your cheesecake bake in the oven.
A water bath is a large pan filled up to an inch with hot water. Your cheesecake is set in this pan and then baked.
The water does several things, it adds moisture (steam) to prevent your cheesecake from cracking. Secondly, the warm water adds an extra heat source than the direct heat that the oven gives. This slow heat helps things like custards and cheesecakes set properly.
Can Tiramisu Cheesecake Be Frozen?
Yes, cheesecake cool especially well!
To use bottom of springform pan – Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake and the bottom of the pan with several layers of plastic wrap and then a layer over the outside with aluminum foil.
To use a cardboard bottom or another serving plate – After the cheesecake is completely cooled, use a knife to separate the cheesecake from the pan bottom. Slide it onto your cardboard or plate Then wrap each cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil.
For a cheesecake with topping – such as fruit, always freeze cheesecake WITHOUT the topping and add the topping before serving.
Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard or springform bottom to a serving plate.
Store Your Cheesecake covered in the fridge. The cheesecake should be consumed within 2-3 days of baking.
More Tiramisu Recipe Ideas
Strawberry Tiramisu Angel Food Cake
Lemon Raspberry Tiramisu Recipe
Tiramisu Cheesecake
This Tiramisu cheesecake is a show stopper! This cheesecake has all the classic flavor of traditional Tiramisu! The coffee liqueur makes it extra special!
Ingredients
- For The Crust
- ¾ cup ladyfingers processed to fine crumbs
- 3 tablespoons brown sugar
- ¼ teaspoon espresso powder
- 3 tablespoons melted butter
- For The Filling
- 3 8 oz blocks cream cheese, softened
- 1 8 oz tub mascarpone cheese, softened
- 1 cup of sugar
- 2 tablespoons flour
- 1 tablespoon vanilla
- ½ teaspoon coffee extract
- 3 eggs
- 1 yolk
- 3 tablespoons Kahlua
- 2 tablespoons hot water
- 3 tablespoons cocoa powder
- ¾ teaspoon espresso powder
- ¼ cup chocolate chips
Instructions
- Preheat oven to 325 degrees.
- Cover the bottom of a springform pan with foil. Spray the pan with non-stick spray. Set aside.
- Place your ladyfingers in a food processor and pulse the cookies into fine crumbs. Add the sugar, espresso powder and stir in melted butter.
- Press the crust into the prepared pan and bake for 10 minutes. Remove and allow the crust to cool.
- Increase the oven temperature to 350 degrees.
- For the cheesecake, cream together softened cream cheese and softened mascarpone cheese in a large bowl of a stand mixer.
- Beat in the sugar until combined. Stir in the flour.
- Add vanilla and coffee extract followed by the eggs; adding the eggs one at a time. Add the egg yolk.
- Remove 1 cup of the batter, pour the remaining batter over the crust in the springform pan.
- In a small bowl, combine the water, Kahlua, cocoa powder, espresso powder, and chocolate chips. Heat in the microwave for 15 seconds; stir until the chocolate has melted and is smooth.
- Add the reserved batter into the chocolate-coffee mixture and stir until completely blended. Dollop the chocolate mixture over the vanilla mixture and swirl with a knife.
- Fill a large pan up to one inch with hot water. Place the cheesecake in the hot water.
- Bake the cheesecake for 1 hour to bake. The cheesecake is done with the edges have set but the center looks slightly soft.
- Crack your oven door, turn off the oven and allow the cheesecake to sit for an additional hour.
- Remove the cheesecake after the hour, run a knife around the edge and allow it to cool completely. Refrigerate your cheesecake for at least an hour or overnight is better.
Notes
Take to not overbake the cheesecake. Once you start to see any cracks in the center, turn off your oven right away.
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