Tiramisu 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
Scale
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
