Welcome to a delightful culinary journey where two beloved desserts collide! Our Tiramisu Cheesecake is a luxurious blend of Italian elegance and American indulgence. This recipe pays homage to the rich coffee culture of Italy, where tiramisu originated in the 1960s, while incorporating the creamy decadence of New York-style cheesecake.
This showstopper features a buttery graham cracker crust, layered with coffee-soaked ladyfingers and a velvety mascarpone cheesecake filling. The deep, robust flavors of espresso permeate every bite, balanced perfectly by the sweet, creamy cheese mixture. A dusting of cocoa powder on top adds the finishing touch, creating a dessert that's as visually stunning as it is delicious. Whether you're an experienced baker or a novice in the kitchen, this recipe will guide you through creating a masterpiece that's sure to impress.
Why You’ll Love This Recipe
Get ready to fall in love with our Tiramisu Cheesecake! Here's why this recipe will become your new favorite:
- Perfect fusion: Experience the best of both worlds with the coffee-infused elegance of tiramisu and the creamy richness of cheesecake.
- Impressive presentation: Wow your guests with a stunning dessert that looks like it came from a high-end bakery.
- Make-ahead friendly: Prepare this cheesecake a day in advance for even better flavor and easier entertaining.
- Customizable: Adjust the coffee strength or liqueur to suit your taste preferences.
- Crowd-pleaser: This dessert appeals to both tiramisu enthusiasts and cheesecake lovers alike.
Tiramisu Cheesecake
A heavenly fusion of classic Italian tiramisu and creamy New York cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Sieve for dusting cocoa powder
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz mascarpone cheese
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 cup strong brewed espresso, cooled
- 1/4 cup coffee liqueur (optional)
- 24 ladyfinger cookies
- 2 tbsp unsweetened cocoa powder
- Whipped cream for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Blend in mascarpone cheese, flour, and vanilla extract until smooth.
- In a separate bowl, combine cooled espresso and coffee liqueur (if using).
- Quickly dip each ladyfinger into the coffee mixture and arrange a layer over the crust.
- Pour half of the cheesecake batter over the ladyfingers.
- Create another layer of coffee-dipped ladyfingers, followed by the remaining cheesecake batter.
- Bake for 60-70 minutes, or until the center is almost set. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, dust the top with cocoa powder and garnish with whipped cream if desired.
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