Tiramisu Cheesecake
Tiramisu cheesecake combines the rich espresso, cocoa, and mascarpone flavors of a classic tiramisu with the smooth, creamy texture of cheesecake. This indulgent dessert is both delicious and deeply satisfying, offering the best of both worlds in every bite.
Equipment
- 1 Stand or hand mixer
Ingredients
The crust
- 13 full graham cracker sheets
- 6 tablespoons salted butter
- 2 tablespoons white sugar
- 1 teaspoon espresso powder
The filling
- 4 blocks cream cheese (8 ounces per block) room temperature
- 1 cup white sugar
- 4 large eggs room temperature
- 2 tablespoons espresso cooled
- 1 teaspoon espresso powder
- 1 teaspoon vanilla
The topping
- 8 ounces mascarpone cheese room temperature
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ tablespoon cocoa powder
Instructions
Make the crust
- Preheat the oven to 325°. Spray an 8 or 9 inch springform pan with cooking spray and set aside.
- Add the graham crackers to the food processor and grind until the crackers are mostly fine crumbs. You should have about 2 cups of crushed graham crackers.
- Mix the graham cracker crumbs, melted butter, 2 tablespoons of white sugar and 1 teaspoon of espresso powder together in a small bowl until well combined and all the cracker crumbs are coated with butter.
- Add the graham cracker mixture to the springform pan. Even out the crust and pack it down with a small pastry roller or the bottom of a measuring cup with medium pressure. It should be packed firmly but not too hard.
- Bake for 6 minutes and set aside to cool.
Make the filling
- Brew the espresso (or coffee). Put 2 tablespoons of the brewed coffee in a small bowl and add 1 teaspoon of espresso powder. Stir and allow to cool.
- Place the room temperature cream cheese into the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
- Add the white sugar to the cream cheese in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
- Next, add the brewed espresso with the espresso powder and the vanilla to the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
- Add the eggs to the mixing bowl one at a time. Mix on low speed until each egg is combined before adding the next egg. Between eggs, scrape down the sides of the mixing bowl.
Bake and cool the cheesecake
- Add the filling to the springform pan. Place the springform pan in a larger cake pan. Fill a roasting pan with one inch of water. Carefully add the cake pan with springform pan into roasting pan. [Or, alternatively, if you're not using the moat method, add the springform pan wrapped very well in aluminum foil into roasting pan water bath.]
- Bake at 325° for about 60 minutes until the center is mostly set. Then, turn off the oven and open the oven door to start the cooling process. Leave it alone for two hours. After two hours, remove the springform pan from the oven and let it cool on a cooling rack until it's room temperature.
- When the cheesecake is at room temperature, run a knife around the edges to loosen the cheesecake from the sides. Then, cover and refrigerate for a minimum of 6 hours but preferably overnight or longer.
- After 6 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan if so desired.
Make the mascarpone whipped cream and decorate
- Add the room temperature mascarpone, one cup of heavy whipping cream and ½ cup powdered sugar to the mixing bowl. Use the whisk attachment if you have one. Mix on medium high to high until stiff peaks form.
- Spread the whipped mascarpone cheese on top of the chilled cheesecake. You can also pipe it on in fun designs.
- Use a shaker or sifter to add a layer of cocoa powder. It can be a light dusting or you can completely cover the cheesecake with a light layer of cocoa powder.
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