Decadent Italian Tiramisu Cheesecake Recipe
Decadent Italian Tiramisu Cheesecake combines the traditional flavors of tiramisu with the creamy richness of a classic cheesecake. Featuring a buttery graham cracker crust, a luscious filling of cream cheese and mascarpone infused with strong espresso and coffee liqueur, and topped with whipped cream and a dusting of cocoa powder, this dessert offers a sophisticated marriage of textures and flavors perfect for special occasions or intimate gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours 35 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Crust
- 200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits or ladyfingers for closer tiramisu flavor)
- 100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil for lighter crust)
Filling
- 680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
- 225 g (8 oz) mascarpone cheese (substitute with whipped cream cheese if mascarpone unavailable)
- 200 g (1 cup) granulated sugar
- 4 large eggs, room temperature
- 120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
- 2 tbsp Kahlua or coffee liqueur (optional but deepens flavor)
- 1 tsp vanilla extract (almond extract adds depth if desired)
Topping
- 240 ml (1 cup) heavy cream
- 60 g (½ cup) powdered sugar
- 2 tbsp unsweetened cocoa powder, high-quality Dutch-processed
- 10–12 pieces ladyfingers (optional layer and garnish)
Instructions
- Preparing the Crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill the crust while preparing the filling to set it without overpacking, which would cause a hard crust after baking.
- Making the Filling: Beat room temperature cream cheese and mascarpone together until creamy, scraping the bowl often to avoid lumps. Gradually add granulated sugar to prevent a grainy texture. Whisk in eggs one at a time, mixing until just incorporated to avoid adding excess air that can cause cracks. Stir in the brewed espresso, vanilla extract, and coffee liqueur until the batter is thick yet pourable. If the batter feels too loose, chill for 10 minutes to firm up.
- Baking: Pour the filling over the crust in the springform pan. Place the pan inside a larger roasting pan filled halfway with hot water to create a bain-marie (water bath). This prevents cracks by moderating temperature. Bake in a preheated oven at 160°C (325°F) for 60–70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually.
- Cooling and Topping: Remove the cheesecake from the water bath and let it cool completely at room temperature. Refrigerate for at least 6 hours or preferably overnight to set fully. Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the top, dust generously with Dutch-processed cocoa powder, and optionally adorn the edges with ladyfingers. For a dramatic presentation, drizzle espresso syrup over the whipped cream.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Do not overbeat the filling to avoid cracks and a dry texture.
- The water bath is essential to prevent cracks and create a creamy texture.
- Allow ample chilling time to ensure the cheesecake sets properly for clean slices.
- Substitute gluten-free crumbs for a gluten-free version or dairy-free alternatives for a vegan version, noting texture changes.
Keywords: tiramisu cheesecake, Italian dessert, espresso cheesecake, mascarpone cheesecake, coffee dessert, baked cheesecake, layered dessert
