Tiramisu is a popular Italian coffee-flavored dessert made with mascarpone cheese, cocoa powder, coffee or coffee liqueur, and ladyfingers. They're layered to form a delicious and airy chilled delight. This recipe takes those flavors and transforms it into a delicious cheesecake. This marriage of two classic recipes is the best of both worlds and double the fun!
- For the Chocolate Crust:
- 1 (9-ounce) package chocolate wafers (finely crushed)
- 3 tablespoons granulated sugar
- 1/2 cup/1 stick unsalted butter (melted)
- For the Tiramisu Filling:
- 3 (8-ounce) packages cream cheese (softened)
- 1 (8 ounce) container mascarpone cheese
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 3 tablespoons coffee liqueur
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso powder
- 4 large eggs (room temperature)
- For the Spiked Whipped Cream:
- 1 cup heavy cream
- 1/4 cup coffee liqueur
- 3 tablespoons powdered sugar
- For Garnish:
- Cocoa powder
- 12 ladyfinger cookies
Gather the ingredients. Preheat the oven to 375 F.
For the crust, combine the chocolate wafer crumbs with the sugar in a medium bowl. Mix in the melted butter until the crumbs are moistened.
Press the mixture evenly into the bottom of a 9-inch springform pan. Wrap your springform pan in heavy-duty in foil to prevent any leaks spilling out onto your oven floor. A rimmed baking sheet can also be placed beneath the cheesecake as it bakes to catch any drips. Place in the refrigerator to chill and set while preparing the filling.
For the filling, in a large bowl beat the cream cheese, mascarpone, flour, and salt until smooth and fluffy, about 5 minutes.
Add the sugar and beat again until smooth.
Add the coffee liqueur, vanilla extract, and instant espresso powder. Beat to combine.
Add the eggs, one at a time, beating just until blended.
Pour the filling into the chilled crust. Bake until set but the center still jiggles slightly, 50 to 65 minutes.
Cool completely on a wire rack. Once cooled, cover and refrigerate at least 8 hours.
When ready to serve, unclasp and remove the side of the springform pan. Using a small sifter, dust the top of the cheesecake with cocoa powder to coat the top of the cheesecake.
For the whipped cream, combine the heavy cream, coffee liqueur, and powdered sugar in a large bowl and whip at high speed until stiff peaks form. Transfer the spiked whipped cream to a piping bag fitted with your choice of tip.
Slice the ladyfingers in half and press them into the sides of the cake, curved-end up. You can use a small amount of whipped cream from the pastry bag to help them stick.
Pipe the spiked whipped cream along the top edge of the cheesecake.
Cut and serve immediately. Refrigerate any leftovers.
- For perfectly cut cheesecake slices, run a sharp, thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.