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Creamy Tiramisu Cheesecake Recipe

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4.2 from 64 reviews

This Creamy Tiramisu Cheesecake is an indulgent dessert that combines the classic flavors of tiramisu with the rich, smooth texture of a cheesecake. Featuring a graham cracker crust, layers of coffee-soaked ladyfingers, and a luscious cream cheese filling, it’s topped with a mascarpone whipped cream and dusted with cocoa powder for the perfect finish. Ideal for special occasions or a decadent treat, this no-fail recipe ensures a silky, melt-in-your-mouth experience with every bite.

  • Total Time: 7 hours 45 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 200 g Graham Cracker Crumbs (approx. 7 oz or 13 sleeves)
  • 80 g Unsalted Butter
  • Pinch of Salt

Cheesecake Filling

  • 680 g Full-fat Cream Cheese (Philadelphia, room temperature)
  • 200 g Granulated Sugar
  • 170 g Full-fat Sour Cream (room temperature)
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 2 teaspoons Vanilla Extract
  • Pinch of Salt
  • 3 Eggs (lightly whisked at room temperature)
  • 16 Ladyfinger Cookies
  • 1 cup Mildly Sweetened Strong Espresso Coffee (for soaking ladyfingers)

Topping

  • 150 g Mascarpone Cheese (high fat, cold)
  • 120 g Heavy Cream (36% fat, cold)
  • 40 g Powdered Sugar (sifted)
  • 1-2 tablespoons Unsweetened Dutch Processed Cocoa Powder (for dusting)

Instructions

  1. Prepare the Crust: Gently melt the butter using a microwave or stovetop until fully liquid and allow it to cool slightly. Process the graham crackers into fine crumbs using a food processor or crush them in a zip bag with a rolling pin. Mix a pinch of salt into the crumbs, then combine with the melted butter until the mixture resembles wet sand.
  2. Form and Bake the Crust: Press the crumb mixture firmly and evenly into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or measuring cup. Chill in the fridge or freezer briefly to set. Bake the crust in a preheated oven at 350°F (175°C) for 8 to 10 minutes until lightly golden and set. Remove and let cool completely in the pan.
  3. Prepare the Water Bath: Preheat the oven to 325°F (165°C), no fan. Set a roasting pan aside that is larger than the springform pan. Wrap the outside of the springform pan with 4-5 layers of heavy-duty aluminum foil covering the bottom and sides to prevent leakage. Optionally place it inside a large oven-safe bag for extra protection.
  4. Make the Cheesecake Batter: In a stand mixer bowl fitted with a paddle attachment, beat the room temperature full-fat cream cheese on medium-low speed for 2 minutes until smooth and lump-free. Scrape down the bowl. Add granulated sugar and continue beating for 2 more minutes until silky and no longer grainy. Scrape the bowl again.
  5. Add Sour Cream and Flavorings: Add sour cream, freshly squeezed lemon juice, vanilla extract, and a pinch of salt to the cream cheese mixture. Mix on low speed for about 10 seconds until just incorporated. Scrape down the bowl thoroughly.
  6. Incorporate the Eggs: Lightly whisk the room temperature eggs in a small bowl. With the mixer on low speed, slowly pour the eggs in and beat for about 30 seconds just until combined. Avoid overmixing to keep the batter smooth and even.
  7. Assemble the Cheesecake Layers: Dip ladyfingers quickly into the mildly sweetened coffee. In the prepared springform pan with crust, layer as follows: spread half the cheesecake batter evenly, add half the coffee-soaked ladyfingers in one layer, spread the remaining half of the cheesecake batter, then top with the remaining ladyfingers. Press the ladyfingers gently about halfway into the batter ensuring they sit lightly on the surface.
  8. Bake in Water Bath: Place the springform pan into the roasting pan. Carefully pour hot water into the roasting pan until it reaches about one-third up the sides of the springform pan. Transfer the roasting pan with cheesecake and water into the oven. Bake at 325°F (165°C) for 75-85 minutes until the edges are set but the center is slightly jiggly when shaken gently. Do not open the oven door during baking.
  9. Cool the Cheesecake: When baking is complete, turn off the oven but leave the cheesecake inside the closed oven for an additional 60 minutes. Remove the roasting pan and carefully lift the springform pan out of the water bath. Unwrap the foil and place on a wire rack to cool at room temperature for about an hour.
  10. Chill the Cheesecake: Once cooled to room temperature, refrigerate the cheesecake for at least 6 hours or overnight until fully set. After chilling, release the springform pan and carefully remove the cheesecake.
  11. Prepare the Mascarpone Topping: In a mixing bowl, combine cold mascarpone, cold heavy cream, and sifted powdered sugar. Using an electric hand mixer, whip for 2-3 minutes until fluffy and pipeable. Stop mixing promptly to prevent curdling.
  12. Decorate and Serve: Using a piping bag fitted with a round nozzle, pipe the mascarpone frosting on top of the cheesecake evenly. Dust the surface with 1-2 tablespoons of unsweetened cocoa powder just before serving for a classic tiramisu finish.
  13. Storage Instructions: Cover any leftover cheesecake with plastic wrap or aluminum foil and refrigerate for 2-3 days to maintain freshness. To freeze, wrap the fully chilled cheesecake (before adding mascarpone topping) tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw slowly overnight in the refrigerator before serving.

Notes

  • Make sure all dairy ingredients, especially cream cheese and sour cream, are at room temperature for smooth batter without lumps.
  • Do not overmix the batter after adding eggs to prevent incorporation of excess air which can cause cracks.
  • Briefly soaking ladyfingers in coffee prevents sogginess but infuses them with essential tiramisu flavor.
  • Water bath baking ensures gentle, even heat and prevents cracking in the cheesecake.
  • Use full-fat dairy products for the best flavor and texture.
  • Chilling time is essential for the cheesecake to fully set and develop rich flavors.
  • Pipe mascarpone frosting gently and stop whipping when fluffy to avoid it becoming runny or curdled.
  • For extra protection during baking, wrapping the springform pan in multiple layers of foil is necessary to prevent water leaks.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-tiramisu-cheesecake-recipe/