Decadent Creamy Coffee Tiramisu Cheesecake (Print Version)
Mascarpone and cream cheese baked atop a coffee-infused cookie crust, finished with whipped cream and cocoa dusting.
# What You'll Need:
→ Crust
01 - 8.8 ounces ladyfinger biscuits
02 - 6.5 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 17.6 ounces cream cheese, softened
05 - 8.8 ounces mascarpone cheese
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup strong brewed espresso, cooled
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons all-purpose flour
11 - 1 pinch salt
→ Coffee Soak
12 - 1/3 cup hot espresso
13 - 2 tablespoons coffee liqueur (optional)
14 - 2 tablespoons granulated sugar
→ Topping
15 - 1 cup heavy cream
16 - 3 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - Unsweetened cocoa powder, for dusting
19 - Dark chocolate shavings (optional)
# Step-by-Step Guide:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch (23 cm) springform pan.
02 - Pulse ladyfinger biscuits in a food processor or crush to fine crumbs. Combine with melted butter and espresso powder until mixture is evenly moistened. Press firmly into pan base. Bake for 10 minutes, then allow to cool completely.
03 - Dissolve sugar and coffee liqueur into hot espresso, then allow mixture to cool.
04 - Beat cream cheese, mascarpone, and sugar until smooth and creamy. Add eggs one at a time, fully incorporating after each addition. Blend in brewed espresso, vanilla extract, flour, and salt just until combined.
05 - Brush or drizzle half the coffee soak evenly over the cooled crust.
06 - Pour cheesecake filling over soaked crust. Gently tap the pan to release air bubbles. Place pan in a water bath and bake for 60 minutes, or until center is set with a slight jiggle. Turn off oven, crack door, and let cheesecake cool inside oven for 1 hour.
07 - Remove from oven. Cool cheesecake at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
08 - Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks using an electric mixer.
09 - Detach cheesecake from pan. If desired, brush or drizzle remaining coffee soak over the top. Smooth whipped cream over cheesecake, then dust with cocoa powder and garnish with chocolate shavings. Slice and serve chilled.
# Expert Suggestions:
01 -
- A secret: soaking the crust with coffee transforms the entire base into a buttery, flavor-packed foundation.
- It delivers the lushness of cheesecake with that unmistakable tiramisu nostalgia, so it's impossible to have just one slice.
02 -
- Skipping the water bath once led me straight to a cratered cheesecake—don’t be tempted to skip it!
- Letting the dairy come fully to room temperature before mixing changed my cheesecake texture from lumpy to luscious.
03 -
- Invest in instant espresso powder for punchy yet smooth depth—regular instant coffee won’t cut it.
- Loosen the sides of the cheesecake with a thin knife after baking but before chilling to prevent cracking.