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This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests! If you know me, then you know that I LOVE cheesecake! It’s the perfect dessert that really is the perfect finishing touch on any meal. Try out some of my favorite cheesecake recipes like this New York Cheesecake, these Mini Cheesecakes, or this super unique Basque Cheesecake!
What is Tiramisu Cheesecake?
Get ready to eat the richest, most flavorful, and delicious cheesecake you have ever had. If you are a lover of tiramisu (or if you have never had it before!), then I cannot wait for you to try out this cheesecake. Tiramisu is an Italian dessert that is coffee flavored and topped with creamy mascarpone. It uses ladyfingers in the crust as well as in the filling, and these soak up all of the flavors. They are key to any tiramisu recipe! This cheesecake is a twist on classic tiramisu because it has the flavor of tiramisu and is topped with mascarpone, but the middle is a creamy and delicious cheesecake. I mean, who can complain when you can combine the flavor of tiramisu with the delicious, creamy texture of cheesecake?! This is so delicious and elegant that you will want to bake it for every occasion.
Ingredients in Tiramisu Cheesecake
The ingredients in this tiramisu cheesecake recipe blend together and complement each other so well! I love any chance that I have to use ladyfingers because they bring such a delicious texture to any dessert. Check out the recipe card at the bottom of the post for exact measurements.
Crust
Vanilla Wafer Cookies: These bring that sweet flavor to the crust. Ladyfingers: These are dry, which makes them perfect for a crust. Butter: I used unsalted butter in the crust.
Filling
Cream Cheese: Let this soften up before you mix it in so that there aren’t any lumps. Mascarpone Cheese: I like to let this come to room temperature so that it mixes in nicely and smoothly. Granulated Sugar: This adds in a sweet element to counter the tangy cream cheese. Espresso: Strong brewed espresso works best for this recipe. Kahlua: If you chose not to use alcohol, then you can substitute this with additional espresso. Vanilla Extract: This adds a splash of vanilla flavoring.Eggs: I always use large eggs when I am baking. Ladyfingers: These have a dry texture, so they absorb a lot of flavors. Brewed Coffee: This adds to the classic coffee flavor of tiramisu.
Whipped Mascarpone Topping for Tiramisu Cheesecake
Mascarpone: This ingredient should be chilled before you mix it in as the topping. Heavy Whipping Cream: Use this straight from the fridge. It adds a delicious and silky texture to the whipped topping. Powdered Sugar: The powdered sugar sweetens up the mascarpone and dissolves easily, creating a smooth base. Vanilla Extract: This adds some additional sweet flavoring to the tiramisu cheesecake.
How to Make Tiramisu Cheesecake
If you are doubting your ability to make a cheesecake from home, don’t! I know they sound intimidating, but once you do it once, you will never go back. Try this recipe out because not only is it delightful to the taste, but it’s not too difficult to make! Don’t get discouraged by the long instructions… I help you along every step of the way so that you can’t mess this up!
Crust
Tiramisu Cheesecake Filling
Prepare The Pan
Bake The Tiramisu Cheesecake
Whipped Mascarpone Topping
Room Temperature Ingredients: The easiest way to achieve a smooth cheesecake filling is to start with room temperature ingredients. I like to set my cream cheese, mascarpone, and eggs out on the counter 2-3 hours before I plan on baking. Additionally, I scrape down the bowl multiple times throughout the process to make sure nothing sticks to the bottom of the bowl.Kahlua Is Optional: If you like the kick that Kahlua adds to tiramisu, go ahead and add it as directed in the recipe card. If you prefer no alcohol in your cheesecake, simply substitute the ¼ cup of Kahlua for an additional ¼ cup of strong espresso, bringing the total amount of espresso up to ½ cup. Cracks in Cheesecake: I admit that the top of my cheesecake cracked a little and looked a little bubbled. The good thing is you can’t even tell because it gets topped with the whipped mascarpone! Smooth a layer of that over it and dust with cocoa powder, and your guests will be none the wiser. Heavy Duty 18-Inch Foil: You may be tempted to use regular-width foil, but don’t do it! The 18-inch foil will go high up on all sides of your cheesecake pan, which will help prevent water from getting inside. I’ve baked a lot of cheesecakes, and using 3-4 layers of the thicker, wider foil has been the most effective way to avoid a soggy crust.
In the Refrigerator: Once you are ready to store your leftovers, place the tiramisu cheesecake in an airtight container and place it in your fridge. It will last about five days!
Basque Cheesecake
Pecan Pie Cheesecake
Mint Oreo Cheesecake
Carrot Cake Cheesecake
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
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