Tiramisu Cheesecake
A rich and creamy dessert that combines the flavors of classic tiramisu with the texture of cheesecake, featuring layers of espresso-soaked ladyfingers and mascarpone filling.
Ingredients
Crust
- 1 1/4 cup vanilla wafer crumbs
- 1/4 cup salted butter, melted
- 1 1/2 tbsp sugar
Filling
- 8 oz cream cheese, room temperature
- 16 oz mascarpone cheese, room temperature
- 1/4 cup sugar
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
Kahlua Mixture
- 3 tbsp warm water
- 2 tbsp instant espresso powder
- 1 cup Kahlua
Layering
- 12 ladyfingers
- 1 cup heavy whipping cream, cold
- 1/4 cup Kahlua mixture (remaining from above), cold
- 10 tbsp powdered sugar
- to taste Cocoa, optional for garnish
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Prepare your 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
- In a bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Mix until evenly incorporated. Press this mixture into the bottom of your prepared springform pan to form a compact crust.
- Bake the crust for about 10 minutes, then remove from oven and allow to cool.
Filling
- In a separate bowl, combine the cream cheese, mascarpone cheese, and sugar. Mix on medium-low speed until smooth.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold this whipped cream into the mascarpone mixture.
Kahlua Mixture
- In a small bowl, dissolve the instant espresso powder in warm water. Stir in the Kahlua.
- Dip the ladyfingers one by one into the Kahlua mixture and layer them over the cooled crust.
- Spread the mascarpone mixture over the layer of ladyfingers.
Refrigeration
- Refrigerate the assembled cheesecake for at least 5-6 hours, preferably overnight.
Topping
- Prepare the Kahlua whipped cream topping by whipping cold cream with the reserved Kahlua mixture and powdered sugar until stiff peaks form.
- Spread the Kahlua whipped cream over the top and sprinkle with cocoa powder if desired. Refrigerate until ready to serve.
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Notes
Use room temperature ingredients for a smoother filling. Avoid overwhipping the cream. Chilling the cheesecake overnight enhances the flavor.