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Baked Tiramisu Cheesecake: A Rich Coffee and Mascarpone Fusion

A decadent slice of tiramisu cheesecake featuring layers of dark chocolate cake, creamy filling, and cocoa dusting.
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This recipe combines the creamy texture of cheesecake with the classic espresso and cocoa flavors of Italian tiramisu. It results in a rich, layered dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (about 5 oz)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup strong brewed espresso or coffee, cooled
  • 1/4 cup coffee liqueur (optional)
  • 1 cup ladyfingers, split in half
  • 1/2 cup strong brewed espresso or coffee, cooled (for soaking)
  • Whipped cream, for topping
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: Combine chocolate wafer crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the ladyfinger layer: In a shallow dish, combine the 1/2 cup cooled espresso/coffee with the coffee liqueur, if using. Quickly dip both sides of the ladyfinger halves into the liquid. Arrange the soaked ladyfingers in a single layer over the cooled crust.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in the mascarpone cheese, heavy cream, and vanilla extract until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently stir in the 1/4 cup cooled espresso/coffee.
  6. Pour half of the cheesecake batter over the ladyfinger layer in the pan.
  7. Bake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, top the chilled cheesecake with a layer of whipped cream and dust generously with unsweetened cocoa powder. Release the springform sides.

Notes

  • If you skip the coffee liqueur, you can add a teaspoon of rum extract to the soaking liquid for depth of flavor.
  • For a simpler approach that avoids the water bath, consider a no-bake version using gelatin or stabilized whipped cream, though the texture will differ from this baked style.
  • If you are looking for quick weeknight meals, using a service like one of the best meal delivery services can free up time for baking projects like this.

Nutrition

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