Tiramisu Cheesecake Recipe

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Tiramisu Cheesecake is the ultimate crowd-pleasing dessert, combining everything you love about tiramisu with the richness of cheesecake. Creamy and full of coffee flavor with a layer of savoiardi inside, it’s the kind of dessert that always earns rave reviews.

Prep Time45

Cook Time1 30

Chilling Time8

Total Time10 15

Servings:

Author: Marcellina

Ingredients

Crust

1 ¾ cups (225 g) cookie crumbs (See Note 1)
7 tablespoons (100 g) unsalted butter, melted

Cheesecake Filling

32 ounces (900 g) full-fat cream cheese (block type)
1 ⅓ (266 g) granulated sugar
1 cup (250 g) mascarpone
2 teaspoons cornstarch ((cornflour))
2 tsp instant espresso powder (dissolved in 1 tbsp hot water and cooled)
⅓ cup sweet Marsala wine
4 eggs

Savoiardi Layer

12 Savoiardi ((ladyfingers))
½ cup (120 ml) strong brewed espresso or strong coffee ( cooled)

Mascarpone Cream Topping

¾ cup (180 ml) heavy cream
¾ cup (180 g) mascarpone
2 tbsp powdered sugar
1 tsp vanilla extract
Unsweetened cocoa powder (for dusting)

Instructions

Prepare the crust

Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C). Use the conventional setting (not fan forced).
Line the base of a 9-inch (23 cm) springform pan. Optionally, line the sides as well.
Combine the cookie crumbs and melted unsalted butter in a medium bowl or the food processor (if that’s what you used to crush the cookies). The mixture should clump and hold when pressed together.
Tip the mixture into the prepared pan, spread it out evenly, and press it firmly with your fingertips or the back of a spoon until compact and level.
Bake for 10 minutes, then allow to cool.
Wrap the springform pan in two layers of heavy-duty aluminum foil. Lay two long sheets of foil on the counter, crossing them so they form a large X, each sheet long enough to reach up both sides of the pan. Place the pan in the center, then lift the foil up and around the sides, pressing it gently against the rim. Avoid scrunching the foil, as tiny tears can let water seep in. Check which side has the least coverage and be sure the water level never rises above that point.

Make the cheesecake filling

Have ready a large kettle or pot of boiling water for the water bath. Keep the oven on 350°F (177°C) after baking the crust. Use the conventional setting (not fan forced).
Beat cream cheese for 2 minutes on medium until combined.
Add the granulated sugar and mascarpone and mix to combine thoroughly.
Mix in the Marsala wine, concentrated coffee mixture, and cornstarch until smooth and just combined.
Beat the eggs lightly in a small bowl, then add eggs slowly with the mixer on low.
The filling should be smooth, thick, and pourable.
Firmly tap the bowl several times on the counter. Any air bubbles will rise to the top. This will assist in preventing cracks.
Pour the filling over the crust and smooth gently.
Place the springform pan into a large roasting pan. Carefully pour the boiling water into the baking pan, taking care not to splash water into the cheesecake. Pay attention to the level of the shortest part of the foil. Don’t have water above this level. Carefully transfer the baking pan to the oven. It’s easier to only put some of the boiling water into the baking pan and add the rest once it’s in the oven.
Bake for 75–90 minutes, until the edges are set and the centre has a gentle wobble. Mine usually takes around 80 minutes.
Turn the oven off and let the cheesecake sit inside with the door cracked open for 1 hour. I use a wooden spoon wedged in the door to keep it ajar.
Remove from oven and cool completely at room temperature.
Cover and chill for at least 6 hours, preferably overnight.

Topping

Whip the heavy cream to soft peaks.
Add mascarpone, powdered sugar, and vanilla; beat to medium peaks.
Dip the savoiardi quickly into the cooled strong espresso, then arrange on the top of the cheesecake. You may have to cut some to cover the surface.
Alternatively, spread a small amount of the mascarpone cream on the cheesecake surface before adding the soaked savoiardi cookies.
Pipe or spread mascarpone cream over the espresso soaked savoiardi.
Dust with cocoa powder just before serving.

Notes

Use graham crackers, plain sweet, or digestive biscuits. Place in a heavy-duty plastic bag and crush with a rolling pin. Or crush in a food processor.

Tips for Success

The crumb mixture is ready when it clumps easily in your hand; press it firmly into the pan.
Bring all filling ingredients to room temperature. Soft cream cheese prevents lumps.
Don’t beat the mixture after adding the eggs; too much air can cause cracks.
Tap the bowl firmly on the counter to release any air bubbles before pouring the filling into the pan.
Wrap the pan in two layers of heavy-duty foil. Keep it smooth to avoid tiny tears that let water in.
Use boiling water for the water bath. Add part of the water on the counter, then the rest once the pan is in the oven.
The center should wobble slightly when baked. Cool slowly in the oven with the door ajar, then on the counter, and chill overnight.
Dip the savoiardi quickly in espresso to avoid leaking.
Whip the mascarpone topping gently; overwhipping can cause curdling.

Nutrition