Name: Decadent Baked Tiramisu Cheesecake for Coffee Lovers Recipe
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 8 h
Cuisine: Italian
Ingredients: 2 cups crushed chocolate cookies (use high-quality without filling); 1/2 cup unsalted butter (melted); 16 ounces cream cheese (softened); 16 ounces mascarpone cheese (fresh); 1 cup granulated sugar (can substitute with sugar alternative); 3 large eggs (room temperature); 1 cup fresh espresso or strong brewed coffee (can substitute with strong coffee); 24 pieces ladyfingers (dip quickly in coffee); 1 cup heavy whipping cream (or non-dairy whipped topping); 1 tablespoon confectioner’s sugar (dust lightly); 2 tablespoons cocoa powder (for dusting)

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Introduction

This Decadent Baked Tiramisu Cheesecake is a perfect treat for coffee lovers seeking a rich and creamy dessert. Combining the classic flavors of tiramisu with a luscious cheesecake texture, it offers layers of espresso-soaked ladyfingers and mascarpone-infused filling. It’s an impressive yet approachable dessert ideal for any occasion.

The dessert is a round cake with three visible layers, placed on a white plate with a slight gold rim, sitting on a white marbled surface. The bottom layer is dark brown, crumbly, and dense, resembling a chocolate crust. The middle layer is thick, creamy, and pale beige, with a smooth texture. The top layer is a fine dusting of cocoa powder covering the entire surface. Around the edge on one side, there are ten rich, dark brown swirls of chocolate cream, thick and glossy, adding decoration and texture contrast to the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies (use high-quality without filling)
1/2 cup unsalted butter (melted)
16 ounces cream cheese (softened)
16 ounces mascarpone cheese (fresh)
1 cup granulated sugar (can substitute with sugar alternative)
3 large eggs (room temperature)
1 cup fresh espresso or strong brewed coffee (can substitute with strong coffee)
24 pieces ladyfingers (dip quickly in coffee)
1 cup heavy whipping cream (or non-dairy whipped topping)
1 tablespoon confectioner’s sugar (dust lightly)
2 tablespoons cocoa powder (for dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine crushed chocolate cookies with melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 10-inch springform pan in an even layer. Bake for 10 minutes, then remove from the oven and let the crust cool completely while preparing the filling.
Step 2: In a large mixing bowl, beat softened cream cheese and mascarpone cheese together until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar, mixing well after each addition. Incorporate eggs one at a time, beating thoroughly after each. Fold in the fresh espresso or strong brewed coffee until just combined.
Step 3: Quickly dip half of the ladyfingers into the brewed coffee, soaking just enough to moisten without falling apart. Arrange these soaked ladyfingers in a single layer over the cooled crust.
Step 4: Spread half of the cheesecake filling evenly over the ladyfinger layer. Add another layer of quickly dipped ladyfingers on top, then cover with the remaining cheesecake mixture.
Step 5: Place the springform pan into a larger baking dish and pour hot water into the outer dish to create a water bath. Bake in the oven at 320°F (160°C) for 75-85 minutes.
Step 6: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Remove from the oven and chill in the refrigerator for several hours or overnight.
Step 7: When ready to serve, whip heavy cream until soft peaks form. Gradually add confectioner’s sugar and continue beating until incorporated. Spread the whipped cream over the chilled cheesecake and dust with cocoa powder before serving.

Tips & Variations

Use freshly brewed espresso rather than instant coffee for the best flavor.
For a lighter version, substitute heavy whipping cream with non-dairy whipped topping.
Ensure ladyfingers are dipped briefly in coffee to prevent sogginess.
For added richness, sprinkle finely grated dark chocolate over the whipped cream topping.

Storage

Store the tiramisu cheesecake covered in the refrigerator for up to 4 days. To maintain freshness, keep it in an airtight container or tightly wrapped with plastic wrap. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The image shows a three-layer round cake on a white plate, set against a white marbled surface. The bottom layer is dark brown, crumbly, and looks like chocolate cookie crumbs. The middle layer is a thick, creamy beige with a smooth texture. Above that is a thinner, firm, dark brown layer. The top surface is covered in a dusting of fine cocoa powder. Around the edge of the top are evenly spaced dollops of light beige cream, each sprinkled lightly with cocoa powder. The overall cake has clean edges and a neat, smooth finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can be used as a substitute for espresso, though espresso provides a more intense coffee flavor that complements the dessert well.

How do I prevent the ladyfingers from becoming too soggy?

Dip the ladyfingers quickly into the coffee, just long enough to moisten them without letting them absorb too much liquid. This helps maintain their structure while blending flavors.