Decadent Creamy Coffee Tiramisu Cheesecake (Print Version)
Creamy coffee-soaked tiramisu cheesecake with mascarpone, silky filling and crunchy cookie crust, chilled to set.
# What You Need:
→ Crust
01 - 8.8 ounces (250 g) ladyfinger biscuits (savoiardi), finely crushed
02 - 6 tablespoons (90 g) unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 17.6 ounces (500 g) cream cheese, softened to room temperature
05 - 8.8 ounces (250 g) mascarpone cheese
06 - 1 cup (200 g) granulated sugar
07 - 3 large eggs
08 - 1/2 cup (120 ml) brewed strong espresso, cooled
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons all-purpose flour
11 - Pinch of salt
→ Coffee Soak
12 - 1/3 cup plus 1 tablespoon (100 ml) hot espresso
13 - 2 tablespoons coffee liqueur (optional)
14 - 2 tablespoons granulated sugar
→ Topping
15 - 1 cup (250 ml) heavy cream
16 - 3 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - Unsweetened cocoa powder, for dusting
19 - Dark chocolate shavings (optional)
# How to Make It:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
02 - Pulse ladyfinger biscuits into fine crumbs using a food processor or crush in a bag with a rolling pin. Combine with melted butter and instant espresso powder; mix until uniformly moistened. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool completely.
03 - In a small bowl, stir together hot espresso, granulated sugar, and coffee liqueur, if using, until sugar is fully dissolved. Set aside to cool to room temperature.
04 - In a large mixing bowl, beat cream cheese, mascarpone, and granulated sugar until smooth and lump-free. Add eggs one at a time, blending thoroughly after each addition. Mix in cooled brewed espresso, vanilla extract, flour, and a pinch of salt until just combined; avoid overmixing.
05 - Brush or drizzle half of the coffee soak evenly over the cooled crust.
06 - Pour the cheesecake batter gently over the soaked crust. Tap the pan on the counter to release any trapped air bubbles.
07 - Place pan in a larger roasting pan and fill roasting pan with hot water halfway up the sides for a water bath. Bake for 60 minutes or until the center barely jiggles when gently shaken. Turn off the oven, crack the door open, and allow cheesecake to cool inside for 1 hour.
08 - Remove cheesecake from the oven and cool at room temperature. Refrigerate for at least 4 hours or overnight for best texture.
09 - In a chilled bowl, whip heavy cream together with powdered sugar and vanilla extract until stiff peaks form.
10 - Release the chilled cheesecake from the springform pan. If desired, brush or drizzle the remaining coffee soak over the top for enhanced flavor.
11 - Spread whipped cream evenly over the cheesecake. Sift a generous layer of unsweetened cocoa powder on top and garnish with chocolate shavings if desired. Slice with a clean knife and serve chilled.
# Expert Hints:
01 -
- This is the dessert you bring out to impress, yet it’s shockingly gentle to put together once you get your hands in it.
- Creamy mascarpone and tangy cream cheese layer together with espresso in a way that makes every bite feel like a well-kept secret.
02 -
- I learned the hard way that rushing the cooling process makes the cheesecake collapse—patience really is dessert’s best friend.
- Letting the coffee soak cool completely before brushing it on keeps the crust just crunchy enough.
03 -
- Baking the cheesecake in a water bath prevents sad, deep cracks every time.
- Swapping in brown sugar for a portion of the granulated adds an almost caramel note to the filling.