Baked Tiramisu Cheesecake Recipe | Step-by-Step Guide
Treat yourself to a tiramisu cheesecake that is luxuriously smooth and melts in your mouth. This delightful twist is sure to please everyone.
Ingredients
Chocolate crust:
- 455 g Chocolate Creme Cookies
- 5 tbsp Unsalted Butter
Cheesecake filling:
- 24 oz Full Fat Cream Cheese
- 8 oz Mascarpone
- ½ cup Granulated Sugar
- ½ tsp Salt
- 1 tsp Vanilla Essence
- 4 Eggs
- ½ cup Heavy Cream
- 1 cup Sour Cream
- 1 tbsp Cornstarch
Assembly:
- 12 Ladyfinger Biscuits
- ½ cup Strong Coffee
Coffee mascarpone cream:
- 4 oz Mascarpone Cheese
- 2-4 tablespoon Sugar
- 1 tsp Instant Coffee
- 1 cup Whipping Cream
Decoration:
- 2 tbsp Cocoa Powder
Instructions
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.
Video
Notes
- This baked tiramisu cheesecake combines the rich flavors of traditional tiramisu with the creamy texture of cheesecake for a decadent dessert experience.
- Make sure all ingredients are at room temperature before beginning to ensure a smooth and evenly mixed batter.
- Use a springform pan for easy removal of the cheesecake once it's baked and cooled.
- Preheat the oven properly to ensure even baking throughout the cheesecake.
- Line the bottom of the springform pan with parchment paper to prevent the cheesecake from sticking.
- Be careful not to overmix the batter, as this can result in a dense cheesecake instead of a light and creamy one.
- Allow the cheesecake to cool completely before removing it from the pan and slicing.
- For the best flavor, refrigerate the cheesecake for at least 4 hours before serving to allow the flavors to meld together.
- Serve slices of the cheesecake with a dusting of cocoa powder or chocolate shavings for added visual appeal.
- This cheesecake can be stored in the refrigerator for up to 3 days, but it's best enjoyed fresh.