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Decadent Baked Tiramisu Cheesecake for Coffee Lovers Recipe

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★★★★★

4.6 from 72 reviews

A rich and indulgent baked tiramisu cheesecake that combines the classic flavors of coffee-soaked ladyfingers and creamy mascarpone with a chocolate cookie crust, perfect for coffee lovers seeking a decadent dessert.

Ingredients

Scale

Crust

  • 2 cups crushed chocolate cookies (use high-quality without filling)
  • 1/2 cup unsalted butter (melted)

Cheesecake Filling

  • 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)

Additional Layers

  • 24 pieces ladyfingers (dip quickly in coffee)

Topping

  • 1 cup heavy whipping cream (or non-dairy whipped topping)
  • 1 tablespoon confectioner’s sugar (dust lightly)
  • 2 tablespoons cocoa powder (for dusting)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine crushed chocolate cookies with melted unsalted butter until well mixed. Firmly press this mixture into the bottom of a 10-inch springform pan, ensuring an even layer. Bake for 10 minutes, then remove from the oven and let the crust cool completely while you prepare the filling.
  2. Make the filling: 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 to the mixture, blending well after each addition. Incorporate eggs one at a time, mixing thoroughly after each. Finally, fold in the fresh espresso or strong brewed coffee until just combined.
  3. Prepare ladyfingers: Quickly dip half of the ladyfingers into the brewed coffee, making sure they soak just enough to become moist without falling apart. Arrange these soaked ladyfingers in a single layer over the cooled crust.
  4. Layer cheesecake filling: Spread half of the cheesecake filling over the layer of ladyfingers, smoothing it evenly with a spatula. Add another layer of quickly dipped ladyfingers on top of the filling, followed by the remaining cheesecake mixture.
  5. Bake the cheesecake: Place the filled springform pan into a larger baking dish and carefully pour hot water into the outer dish. Bake in the preheated oven at 320°F (160°C) for 75-85 minutes until the edges are set but the center still slightly jiggles.
  6. Cool the cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the oven door ajar for 30 minutes. This gentle cooling helps prevent cracks. Then remove it from the oven and chill in the refrigerator for several hours or overnight to fully set.
  7. Prepare the topping and serve: When ready to serve, whip heavy cream in a bowl until soft peaks form. Gradually add confectioner’s sugar while continuing to beat until incorporated. Spread the whipped cream over the cooled cheesecake and dust with cocoa powder for a classic tiramisu finish.

Notes

  • Use room temperature eggs for a smoother cheesecake batter.
  • Dip ladyfingers quickly to avoid sogginess.
  • Water bath helps maintain moisture and prevent cracking during baking.
  • Chilling overnight ensures the cheesecake sets properly and enhances flavors.
  • Can substitute non-dairy cream for a dairy-free topping option.
  • For less sugar, a sugar substitute can be used in the filling.

Keywords: Tiramisu cheesecake, baked cheesecake, coffee dessert, mascarpone cheesecake, chocolate cookie crust, Italian dessert

Find it online: https://chefmilacook.com/decadent-baked-tiramisu-cheesecake-for-coffee-lovers-recipe/