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Tiramisu Cheesecake Recipe

Recipe by Pedro M. A. Neves

This elegant Tiramisu Cheesecake Recipe combines two beloved Italian desserts into one sophisticated creation. Layers of creamy mascarpone cheesecake meet the coffee-soaked ladyfinger layers of classic tiramisu, finished with a dusting of cocoa powder. The result is a rich, velvety dessert that delivers both the indulgence of cheesecake and the delicate complexity of tiramisu.

Ingredients

• 200g digestive biscuits (7 oz)
• 100g unsalted butter, melted (3.5 oz)
• 500g mascarpone cheese, room temperature (1 lb 1.5 oz)
• 300g cream cheese, room temperature (10.5 oz)
• 150g granulated sugar (5.3 oz)
• 3 large eggs
• 1 teaspoon vanilla extract
• 120ml strong espresso, cooled (4 fl oz)
• 60ml coffee liqueur such as Kahlúa (2 fl oz)
• 30g unsweetened cocoa powder for dusting (1 oz)
• 24 Italian ladyfinger biscuits, approximately 300g (10.5 oz)
• Pinch of sea salt

Instructions

1. Preheat oven to 160°C (320°F). Crush digestive biscuits into fine crumbs and combine with melted butter and a pinch of salt. Press firmly into the bottom of a 23cm (9 inch) springform pan and bake for 8 minutes until set. Remove and let cool.

2. In a large bowl, whisk together mascarpone and cream cheese until smooth and no lumps remain, approximately 2 minutes. Ensure ingredients are at room temperature to prevent lumps.

3. Add granulated sugar to the cheese mixture and beat for 3 minutes until light and fluffy. Scrape down bowl sides frequently.

4. Add eggs one at a time, beating well after each addition until fully incorporated. Add vanilla extract and beat until smooth.

5. In a small bowl, combine cooled espresso with coffee liqueur. Quickly dip 12 ladyfinger biscuits into this mixture for 1-2 seconds per side, then arrange in a single layer over the cooled crust.

6. Pour half of the cheese filling over the ladyfinger layer and smooth gently with a spatula. Repeat the dipping and layering process with the remaining 12 ladyfingers, then top with remaining cheese filling.

7. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform (water bath). Bake for 45-50 minutes until the cheesecake is set but the center still has slight wobble when gently shaken.

8. Turn off the oven and crack the door open 10cm (4 inches). Leave the cheesecake inside for 15 minutes to cool gradually and prevent cracking.

9. Remove cheesecake from oven and water bath. Cool to room temperature on a wire rack, approximately 1 hour. Refrigerate for at least 6 hours or overnight.

10. Before serving, dust the entire surface generously with unsweetened cocoa powder using a fine mesh sieve. Run a warm knife around the edges and release the springform. Slice with a hot, wet knife between each cut for clean portions.

Substitutions

• Replace mascarpone with crème fraîche (1:1 ratio) for a slightly tangier flavor and lower fat content
• Substitute coffee liqueur with dark rum or omit entirely for an alcohol-free version
• Use gluten-free digestive biscuits or almond flour mixed with butter for the crust to accommodate gluten sensitivities
• Replace regular ladyfingers with savoiardi biscuits for a more authentic Italian texture

Tips

• Keep all dairy ingredients at room temperature before mixing to ensure a smooth, lump-free filling and proper baking
• Do not skip the water bath; it ensures even, gentle cooking and prevents cracks from forming on the surface
• The cheesecake must chill overnight; this allows flavors to meld and the texture to set properly for clean slicing
• Dip ladyfingers only briefly (1-2 seconds per side) to prevent them from becoming soggy and falling apart

Tiramisu originated in the Veneto region of northeastern Italy during the 1950s, while cheesecake represents an evolution of Italian ricotta-based desserts. This modern fusion honors Italy's rich pastry heritage by combining two iconic desserts into a single sophisticated creation that reflects contemporary Italian cooking.

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