Baked Tiramisu Cheesecake combines tiramisu’s rich flavors with creamy cheesecake texture. Perfect for any occasion, this dessert is easy to make and sure to impress. This cheesecake combines Italian dessert tiramisu and my favorite New York-style cheesecake. Follow this simple recipe to create a delicious homemade treat for friends and family.
Imagine the taste of a classic tiramisu in every bite of a creamy cheesecake. Tiramisu cheese cake offers the best of both worlds. It’s the perfect dessert to make when you want something special but easy to prepare. Try this amazing cake and enjoy the delightful blend of flavors.
The Baked Tiramisu Cheesecake is a delightful fusion of traditional tiramisu and creamy cheesecake, made with the following ingredients: Chocolate Crust: 1. Chocolate Creme Cookies: Provide a rich, chocolatey base for the crust, adding flavor and texture. 2. Unsalted Butter, Melted: Binds the chocolate cookies together for the crust, ensuring they hold their shape after baking. Cheesecake Filling: 1. Full-Fat Cream Cheese: Gives the cheesecake a creamy texture and tangy flavor, essential for a classic cheesecake profile.
2. Good Quality Mascarpone: Enhances richness and smoothness of the cheesecake filling, adding a luxurious texture. 3. Granulated Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and mascarpone. 4. Salt: Enhances flavors and balances sweetness in the cheesecake filling. 5. Vanilla Essence: Adds aromatic depth and enhances the overall flavor profile of the cheesecake. 6. Large Eggs: Bind the cheesecake filling together and provide structure when baked. 7. Heavy Cream: Adds richness and smoothness to the cheesecake filling, contributing to its creamy texture. 8. Sour Cream: Provides tanginess and helps create a creamy and smooth consistency in the cheesecake filling. 9. Cornstarch: Helps stabilize the cheesecake filling and prevents cracking during baking.
Assembly: 1. Ladyfinger Biscuits: Soak up the coffee mixture and add a traditional tiramisu flavor and texture to the cheesecake. 2. Strong Coffee: Infuses the ladyfinger biscuits with coffee flavor, mimicking the taste of traditional tiramisu. Coffee Mascarpone Cream: 1. Instant Coffee + Water: Adds coffee flavor to the mascarpone cream topping, enhancing the overall tiramisu flavor profile. 2. Heavy Whipping Cream: Whips up to form stiff peaks for the coffee mascarpone cream topping, adding richness and creaminess. Decoration: Cocoa Powder: Used to dust the top of the cheesecake, adding a finishing touch and enhancing the visual appeal with a hint of chocolate flavor. You can also try my chocolate cake which is very simple and easy to bake.
Chocolate Crust: – Preheat oven to 350°F and butter a 10″ springform pan. – Crush cookies and mix with melted butter. Press into pan. – Bake for 7-8 minutes. Cheesecake Filling: – Set oven to 320°F. – Beat cream cheese, mascarpone, sugar, vanilla, and salt until creamy. – Lightly whisk eggs and add slowly to the mixture. – Mix in cream, sour cream, and sifted cornstarch until just combined. Assembly & Baking: – Wrap pan with foil. – Pour half of the batter into the crust, and tap to remove bubbles. – Dip ladyfingers in coffee and layer in pan.
– Add the remaining batter and tap gently. – Place the pan in a tray of boiling water in the oven. – Bake for about 80 minutes until the edges are firm but the center jiggles. – Cool, then refrigerate overnight. Coffee Mascarpone Cream: – Whisk mascarpone, sugar, and coffee until creamy. – Add heavy cream and whisk until stiff peaks form. Decoration & Serving: – Remove the cheesecake from the pan. – Spread a thin layer of cream on top. – Pipe the remaining cream on cheesecake. – Dust with cocoa powder before serving.
For a substitute for mascarpone cheese in your baked tiramisu cheese cake, you can use a combination of cream cheese and heavy cream. Blend equal parts of cream cheese and heavy cream until smooth and creamy. This mixture will provide a similar richness and tanginess to mascarpone, perfect for your cheesecake recipe. Adjust sweetness and flavorings accordingly to match the original recipe’s taste profile.
Using a 9″ pan instead of a 10″ one may lead to a thicker cheesecake layer, altering the baking time and potentially affecting the texture. Adjusting the baking time may be necessary to ensure the center is fully cooked without overbaking the edges. Keep a close eye on the cheesecake while baking and perform the toothpick test to determine doneness. Additionally, consider reducing the recipe by about 10-15% to accommodate the smaller pan size, ensuring even baking and avoiding overflow.
Soggy cheesecake crusts can result from excess moisture, typically from underbaked or improperly cooled cheesecakes. Ensure thorough baking and proper cooling to prevent moisture buildup. Another culprit could be a too-thin crust layer or using ingredients that release moisture during baking. Pre-baking the crust slightly before adding the cheesecake filling can also help create a barrier against moisture absorption. Lastly, avoid overmixing the crust ingredients, as this can lead to a dense and potentially soggy base.