Decadent Creamy Coffee Tiramisu Cheesecake (Printable)
Silky coffee-touched tiramisu meets rich cheesecake on a crunchy cookie base, finished with whipped cream and cocoa.
# What You Need:
→ Crust
01 - 8.8 ounces ladyfinger biscuits (savoiardi), finely crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 18 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), for garnish
# How-To:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch (23 cm) springform pan.
02 - Pulse the ladyfinger biscuits in a food processor or crush with a rolling pin until fine. Combine with melted butter and instant espresso powder, mixing until moistened. Evenly press into the base of the prepared pan. Bake for 10 minutes; allow to cool completely.
03 - Dissolve granulated sugar and coffee liqueur (if using) in hot espresso. Cool to room temperature.
04 - Using an electric mixer, beat cream cheese, mascarpone, and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Blend in cooled espresso, vanilla extract, flour, and salt until just combined.
05 - Lightly brush or drizzle half of the coffee soak evenly over the cooled crust.
06 - Pour the cheesecake batter over the soaked crust. Tap pan to remove air bubbles. Place pan in a water bath and bake for 60 minutes or until just set but slightly jiggly in the center.
07 - Switch off oven, prop door open, and allow cheesecake to cool inside for 1 hour. Then, remove and cool completely at room temperature.
08 - Once at room temperature, refrigerate for at least 4 hours or overnight to set completely.
09 - Whip heavy cream, powdered sugar, and vanilla extract with a whisk or electric mixer until stiff peaks form.
10 - Release chilled cheesecake from pan. If desired, brush or drizzle remaining coffee soak over the top. Spread whipped cream smoothly over the surface.
11 - Dust generously with unsweetened cocoa powder and garnish with chocolate shavings if using. Slice and serve well chilled.
# Expert Advice:
01 -
- Bold coffee essence meets cloud-like mascarpone for a grown-up treat that's secretly easy to pull off.
- The crisp ladyfinger crust melts under the velvety cheesecake, impressing everyone who tries it.
02 -
- Once, I rushed the cooling step: the cake cracked and drooped, so trust the chilling time.
- Letting the coffee soak fully cool keeps the crust from going mushy—that small patience pays off big.
03 -
- Baking in a water bath keeps the cheesecake lush and prevents unsightly cracking.
- A splash of coffee in the whipped cream intensifies the aroma in subtle, irresistible ways.