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Tiramisu Cheesecake Recipe

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3.9 from 34 reviews

This decadent Tiramisu Cheesecake combines the creamy richness of a classic cheesecake with the beloved flavors of tiramisu. Featuring a buttery graham cracker crust, layers of smooth cheesecake batter alternating with coffee-soaked ladyfingers, and topped with a light mascarpone frosting dusted with cocoa powder, this dessert offers an elegant, indulgent finish to any meal.

  • Total Time: 9 hours (including chilling and cooling time)
  • Yield: 8-10 servings

Ingredients

Crust

  • 200 g (1⅔ cups) Graham Cracker Crumbs (approx. 13 sleeves)
  • 80 g (⅓ cup) Unsalted butter
  • Pinch of salt

Cheesecake Batter

  • 680 g (3 cups) Full-fat cream cheese (Philadelphia), at room temperature
  • 200 g (1 cup) Granulated sugar
  • 170 g (¾ cup) Full-fat sour cream, at room temperature
  • 1 tablespoon Freshly squeezed lemon juice
  • 2 teaspoons Vanilla extract
  • Pinch of salt
  • 3 Eggs, lightly whisked at room temperature

Ladyfinger Layer

  • 16 Ladyfinger cookies (store-bought or homemade)
  • 1 cup Mildly sweetened strong espresso coffee for soaking

Mascarpone Topping

  • 150 g Mascarpone cheese, 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 either in the microwave or stovetop until fully liquid and let it cool slightly. Process the graham crackers into fine crumbs using a food processor or crush them in a zip bag with a rolling pin. Stir a pinch of salt into the crumbs, then add melted butter and mix until the texture resembles wet sand. Firmly press the mixture into the bottom and sides of an ungreased 8- or 9-inch springform pan evenly without compacting too much. Chill in the fridge or freezer while preparing the filling. Bake crust at 350°F (175°C) for 8–10 minutes until lightly golden and set. Cool completely in the pan.
  2. Prepare Water Bath: Preheat oven to 325°F (165°C) without fan. Prepare a roasting pan larger than your springform pan. Wrap the springform pan’s outside with 4-5 layers of heavy-duty aluminum foil, covering bottom and sides to prevent leaks. Optionally place the foil-wrapped pan inside a large oven-safe bag for extra protection.
  3. Make the Cheesecake Batter: Using a stand mixer fitted with a paddle attachment, beat room-temperature cream cheese on medium-low speed for 2 minutes until smooth. Scrape bowl down. Add granulated sugar and mix 2 more minutes until silky. Scrape again. Add sour cream, lemon juice, vanilla, and a pinch of salt; mix just to blend on low speed about 10 seconds. Scrape bowl down again. Lightly whisk eggs in a small bowl, then slowly pour into the mixer on low speed, mixing for about 30 seconds until just incorporated. Stop once batter is smooth.
  4. Assemble the Cheesecake: Pour half the cheesecake batter into the prebaked crust. Quickly dip half of the ladyfingers in coffee and arrange a single layer on top of the batter, gently pressing them halfway into the batter. Repeat with remaining batter and coffee-soaked ladyfingers in a second layer.
  5. Bake in Water Bath: Place the springform pan into the prepared roasting pan. Carefully pour hot water into roasting pan to reach about one-third up the sides of the springform pan. Bake at 325°F (165°C) for 75-85 minutes until edges are set but center slightly jiggles when shaken gently. Do not open oven during baking.
  6. Cool the Cheesecake: Turn off oven and leave cheesecake inside with oven door closed for 60 minutes. Then remove pan from water bath, unwrap foil, and place on a wire rack to cool to room temperature (about 1 hour). Refrigerate for at least 6 hours or overnight until fully set. Release springform pan carefully before frosting.
  7. Prepare Mascarpone Topping: In a mixing bowl, combine cold mascarpone, cold heavy cream, and sifted powdered sugar. Whip with electric hand mixer for 2–3 minutes until fluffy and pipeable. Pipe evenly on top of the chilled cheesecake using a round nozzle tip.
  8. Decorate: Dust the piped mascarpone frosting lightly with unsweetened cocoa powder just before serving.
  9. Storage: Cover leftovers tightly and refrigerate for up to 2-3 days. For freezing (before adding mascarpone topping), wrap tightly in plastic wrap and foil, freeze up to 2-3 months, thaw slowly overnight in refrigerator before serving.

Notes

  • Use a digital scale for accuracy in measuring ingredients for best results.
  • Ensure all dairy ingredients and eggs are at room temperature for smooth batter.
  • Wrap springform pan well with foil to prevent water bath leaks.
  • Do not overmix eggs to avoid incorporating too much air, which can cause cracking.
  • Ladyfingers should be soaked briefly in coffee to avoid sogginess but still absorb enough flavor.
  • Do not open oven door while baking to prevent cheesecake from cracking.
  • Chilling overnight improves texture and flavor development.
  • Only add mascarpone topping after cheesecake has fully set.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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