Tiramisu Cheesecake with Chocolate Espresso Cream Recipe
Introduction
Indulge in the rich flavors of this Tiramisu Cheesecake with Chocolate Espresso Cream, a delightful twist on the classic Italian dessert. Creamy cheesecake meets bold espresso-soaked ladyfingers and a luscious chocolate topping for a truly irresistible treat.
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 cup brewed espresso, cooled
- 2 tablespoons cocoa powder
- 4 oz dark chocolate, melted
- 20 ladyfingers
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to create the cheesecake batter.
- Step 2: Quickly dip each ladyfinger into the cooled espresso, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers on the bottom of a springform pan.
- Step 3: Pour the cheesecake batter evenly over the ladyfingers, smoothing the surface with a spatula. Bake the cheesecake for about 45 minutes, or until the center is set but still slightly jiggly.
- Step 4: Remove from the oven and let cool completely. Prepare the chocolate espresso cream by mixing melted chocolate with a small amount of espresso and cocoa powder until smooth. Spread this cream over the cooled cheesecake.
- Step 5: Chill the tiramisu cheesecake in the refrigerator for at least 4 hours or overnight to allow flavors to meld and the topping to set before serving.
Tips & Variations
- For a stronger coffee flavor, use an espresso shot in the ladyfinger soak and the chocolate cream.
- Substitute mascarpone cheese for cream cheese for a more traditional tiramisu texture.
- Dust extra cocoa powder over the top just before serving for a classic finish.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until serving. If desired, let it sit at room temperature for 10-15 minutes before slicing for best texture. Avoid freezing as it may affect the creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular coffee instead of espresso?
Yes, you can use strong brewed coffee if espresso is not available, but espresso will give a richer, more authentic flavor.
How do I prevent the cheesecake from cracking?
Be sure not to overbeat the batter and avoid sudden temperature changes by baking gently and cooling gradually. Using a water bath can also help prevent cracks.
PrintTiramisu Cheesecake with Chocolate Espresso Cream Recipe
This Tiramisu Cheesecake with Chocolate Espresso Cream combines the creamy richness of cheesecake with the classic flavors of tiramisu, featuring layers of espresso-soaked ladyfingers, smooth cheesecake batter, and a decadent chocolate espresso cream topping. Perfect for dessert lovers craving an elegant and indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Cheesecake Batter
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Espresso Soak
- 1 cup (240ml) strong brewed espresso, cooled
Layering
- 20–24 ladyfingers
Topping
- 1/2 cup (120ml) heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 oz (56g) dark chocolate, finely chopped
- 2 teaspoons granulated sugar
- 1 teaspoon espresso powder (optional, for extra espresso flavor)
Instructions
- Prepare the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Soak the ladyfingers: Quickly dip each ladyfinger into the cooled espresso, allowing only a brief soak so they do not become overly soggy. Arrange a single layer of the soaked ladyfingers at the bottom of a greased 9-inch springform pan.
- Layer the cheesecake filling: Pour the prepared cheesecake batter evenly over the layer of espresso-soaked ladyfingers, smoothing the surface with a spatula.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly but not liquid. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the chocolate espresso cream topping: In a mixing bowl, whip the heavy cream, sugar, cocoa powder, and espresso powder (if using) until soft peaks form. Gently fold in the finely chopped dark chocolate to incorporate evenly.
- Top and chill: Spread the chocolate espresso cream over the chilled cheesecake evenly. Dust additional cocoa powder over the top if desired, then refrigerate until ready to serve.
Notes
- Use strong brewed espresso for the best tiramisu flavor.
- Do not over-soak the ladyfingers to prevent a soggy cheesecake base.
- Allow the cheesecake to chill thoroughly for a firm texture and enhanced flavor melding.
- Dark chocolate can be substituted with semi-sweet based on personal preference.
- If desired, garnish with chocolate shavings or cocoa powder before serving for added presentation appeal.
Keywords: Tiramisu Cheesecake, Chocolate Espresso Cream, Italian-inspired dessert, espresso soaked ladyfingers, creamy cheesecake
