Ready to dig into one of the most decadent desserts on the planet? This rich and creamy cake is calling your name!
In preparing to move in with my best friend, I’m crafting a personal cookbook of recipes I want us to try together. And this dessert, with all its dazzling decadence, is one of them. I imagine serving tiramisu cheesecake for either Thanksgiving or Christmas, alongside a smattering of other desserts like pie and cookies. This one-of-a-kind recipe transforms the classic, coffee-laced dessert into a thick and fluffy cheesecake that coffee-lovers especially will enjoy.
Frankly, I didn’t always like tiramisu because of the coffee. But now that I’m older, I appreciate the subtle bitter richness alongside the sweet and creamy filling. This cheesecake in particular is lovely because the coffee-soaked ladyfingers hide in the filling, offering a burst of soft sweetness with each bite. It balances out nicely, and makes me feel like I’m in a classy pasticceria. What better way to pay homage to my Italian ancestry?
Plus, with such a rich, unique taste, a little bit of tiramisu cheesecake goes a long way. You likely won’t feel the need for seconds—that’s how satisfying one slice is alone.
What is traditional tiramisu?
Hailing from beautiful Italy, tiramisu is a unique dessert crafted with ladyfinger sponge fingers soaked in coffee (and sometimes Marsala wine), then layered with a creamy filling. The top is dusted with cocoa powder, creating the iconic and classy look many of us know and love. The major difference between this traditional dish and its cheesecake evolution is that the cheesecake includes cream cheese in the filling, plus a graham cracker crust.
How do I store leftovers?
Like other cheesecakes, this tiramisu variation is best served cold or at room temperature, so keep it covered in the fridge for 3-4 days. The sooner you enjoy it, the better. For longer storage, you can technically pre-slice your cake and then store the slices in freezer-safe containers to freeze for up to 3 months. However, it’s best to freeze it without the whipped cream topping.
Serving suggestions
Although I mentioned dishing this out as part of a dessert buffet, I also acknowledge that it might be so very rich on its own, it doesn’t really need any more sweet treat pairings. But I am thinking of some yummy drinks which would go splendidly with this to wash it down. For something simple, try Almond Milk. But if you’d like a little more “oomph” to your beverage, sip on a Coffee Smoothie or The Perfect Espresso Martini. Oh, and if you really can’t help but make some more desserts, pair this cheesecake with Brownie Cookies and Lemon Shortbread Cookies so that your loved ones have a variety of options to choose from.
Ingredients
- 1 1/3 cups graham cracker crumbs
- 2 1/2 tablespoons light brown sugar
- 2 teaspoons unsweetened cocoa powder
- 4 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 4 large eggs at room temperature
- 1/3 cup heavy cream
- 1 cup sour cream
- 4 teaspoons cornstarch sifted
- 12 ladyfinger biscuits
- 1/2 cup strong brewed coffee cooled
- 1 cup heavy whipping cream chilled
- 3 tablespoons powdered sugar
- Cocoa powder for dusting
Instructions
- Preheat your oven to 350°F. In a bowl, mix together the graham cracker crumbs, light brown sugar, and unsweetened cocoa powder with melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes and then set aside.
- In a large bowl, beat the cream cheese, mascarpone, granulated sugar, salt, and vanilla extract until smooth. Add the eggs one at a time—mixing gently after each addition—to avoid too much air. Stir in the heavy cream, sour cream, and sifted cornstarch until just combined.
- Dip each ladyfinger briefly in the cooled coffee and arrange them in a layer over the baked crust, breaking them apart to fill gaps if needed. Pour the cheesecake filling over the ladyfingers and smooth the surface gently.
- Prepare a water bath by wrapping the base and sides of the springform pan with aluminum foil and placing it into a larger baking dish filled with about 1 inch of boiling water. Bake the cheesecake at 320°F for approximately 65-75 minutes, until the edges are set and the center is just a little jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes, then transfer to a wire rack and chill in the refrigerator for at least 8 hours.
- For the topping, whip the chilled heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake and dust lightly with cocoa powder before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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