When the delightful choice between the classic Italian tiramisu and a rich, creamy cheesecake becomes too tough, this exquisite Tiramisu Cheesecake emerges as the perfect solution, offering the best of both beloved dessert worlds in one spectacular treat.
Drawing inspiration from the legendary Cheesecake Factory’s Tiramisu Cheesecake recipe, this homemade version presents a lavish coffee-vanilla flavored cheesecake baked delicately over a bed of coffee-soaked ladyfingers. The grand finale is a generous topping of airy, luscious mascarpone whipped cream, creating a symphony of textures and flavors that will undoubtedly captivate your palate. Are you ready to embark on this decadent culinary journey?
Why This Tiramisu Cheesecake Is a Must-Make
Indulging in a slice of this Tiramisu Cheesecake isn’t just about satisfying a sweet craving; it’s an experience. This unique dessert blends the intricate flavors of tiramisu with the smooth, comforting texture of cheesecake, creating something truly extraordinary. Here’s why you absolutely need to add this recipe to your baking repertoire:
- A Symphony of Classic Flavors: If you adore the intricate layers and robust coffee notes of traditional tiramisu, you’ll discover those very same cherished flavors and irresistible creaminess masterfully infused into this cheesecake. It’s a harmonious blend that respects the original while elevating it to new heights.
- Extended Freshness: Unlike its traditional counterpart, which is often delicate and best enjoyed quickly, this Tiramisu Cheesecake boasts a slightly longer shelf life. Its robust structure allows it to remain fresh and delightful for several days when properly stored, making it an ideal choice for planning ahead or enjoying leftovers.
- Perfect for Any Gathering: This tiramisu-inspired cheesecake is not only rich and undeniably delicious, but its substantial size means it’s designed to impress and serve a generous crowd. Whether it’s a family dinner, a festive celebration, or a casual get-together, this dessert is guaranteed to be the star of your table.
- A Crowd-Pleaser for Diverse Tastes: Our own household, much like many others, features a delightful mix of culinary preferences. While some are ardent coffee enthusiasts who relish every coffee-infused bite, others, like my husband, prefer to steer clear of coffee-flavored desserts entirely. This Tiramisu Cheesecake ingeniously bridges that gap. It offers enough coffee essence to satisfy the connoisseurs, yet its overall creamy sweetness and balanced profile make it approachable and enjoyable even for those who typically avoid coffee-based treats. It truly offers a little something for everyone.
This brilliant “mash-up” of two universally adored desserts soared to widespread acclaim when The Cheesecake Factory introduced their iconic Tiramisu Cheesecake to their menu. It perfectly addresses that delightful dilemma: when you find yourself torn between two all-time favorite desserts, why choose just one when you can savor the exquisite fusion of both in a single, magnificent creation?
Essential Ingredients for Your Tiramisu Cheesecake
Crafting the perfect Tiramisu Cheesecake begins with selecting high-quality ingredients. Each component plays a vital role in achieving that rich flavor and flawless creamy texture. Here’s a closer look at what you’ll need and some tips for best results:
- Soft Ladyfingers: These delicate sponge cakes form the essential base of our cheesecake, absorbing the coffee flavor beautifully. Crucially, seek out soft, pliable ladyfingers, often found in the bakery or international foods section of larger grocery stores. The harder, crispier Savoiardi variety, while traditional for tiramisu, will not achieve the desired tender, cake-like crust in this cheesecake recipe.
- Brewed Coffee: The soul of any tiramisu-inspired dessert. Freshly brewed strong coffee is ideal. For an intensified coffee experience, consider using high-quality espresso. Ensure it’s cooled to room temperature before use to prevent cooking the ladyfingers prematurely.
- Cream Cheese: The cornerstone of any great cheesecake. It is imperative that your cream cheese is at room temperature before mixing. This ensures a smooth, lump-free batter that incorporates easily with other ingredients, leading to a truly creamy and uniform cheesecake texture. We highly recommend using a premium brand like Philadelphia for its consistent quality and superior creaminess.
- Granulated Sugar: Provides the necessary sweetness to balance the richness of the cheese and the bitterness of the coffee.
- Large Eggs: Like cream cheese, eggs should be at room temperature. This helps them emulsify properly into the batter, preventing overmixing and contributing to a smooth, uniform cheesecake that bakes evenly without cracking.
- Cornstarch: A secret weapon in cheesecake baking! Adding a small amount of cornstarch helps stabilize the cheesecake batter, significantly minimizing the risk of cracks appearing on the surface during baking and cooling. It also contributes to a slightly firmer, cleaner-cutting slice.
- Heavy Cream (for Cheesecake Batter): This luxurious ingredient adds essential fat and moisture to the cheesecake, ensuring an incredibly rich, dense, and ultra-creamy consistency. Look for heavy cream with a minimum of 36% butterfat content for the best results.
- Instant Coffee or Espresso Powder: This concentrated coffee element is crucial for infusing the cheesecake batter with that distinctive tiramisu coffee flavor. It dissolves easily and provides a potent, authentic taste.
- Pure Vanilla Extract: Use only real, high-quality vanilla extract to enhance the overall flavor profile. Avoid imitation vanilla, as it can impart an artificial taste.
- Mascarpone Cheese: A rich, Italian cream cheese that forms the basis of our decadent topping. Its mild, slightly sweet flavor and incredibly smooth texture are indispensable for creating an authentic tiramisu experience. Ensure it’s softened slightly to room temperature for easier blending.
- Unsweetened Cocoa Powder: Used as an optional but highly recommended garnish, dusting the finished cheesecake with cocoa powder provides a beautiful visual contrast and a subtle hint of bitterness that perfectly complements the sweetness and richness of the dessert, echoing the classic tiramisu finish. Regular, unsweetened cocoa powder (not Dutch-processed) is typically preferred here.
A Glimpse into Making Your Tiramisu Cheesecake
Crafting this magnificent Tiramisu Cheesecake involves three delightful layers, each contributing to its unique charm. While the detailed steps are provided in the recipe card below, here’s a brief overview of the process:
You’ll begin by carefully arranging soft ladyfingers in the base of a prepared springform pan, gently brushing them with aromatic brewed coffee to create a tender, coffee-infused foundation. Next, a rich and creamy coffee-vanilla cheesecake batter is meticulously prepared, then poured over the ladyfingers and baked to perfection. Once the cheesecake has cooled completely, it’s generously crowned with a cloud-like mascarpone whipped cream topping, ready to be chilled and enjoyed.
Expert Tips for the Perfect Tiramisu Cheesecake
Baking a cheesecake, especially one as decadent as our Tiramisu Cheesecake, is an art form that yields incredibly rewarding results with a few key techniques. If your goal is an ultra-creamy, perfectly set, and crack-free dessert, pay close attention to these expert tips. They’ll guide you through making not just a good cheesecake, but an outstanding one, allowing you to tailor this Tiramisu Cheesecake recipe to your exact preference.
- Achieving Creamy Perfection: Room Temperature Ingredients are Key: This is arguably the most crucial cheesecake basic. Always start by ensuring all your dairy ingredients, specifically cream cheese and eggs, are at proper room temperature. This means setting them out on your counter at least two hours before you plan to begin mixing. When cream cheese is soft and pliable, it blends effortlessly into a smooth, lump-free batter. Cold cream cheese will resist mixing, leading to lumps and requiring over-beating, which can incorporate too much air. Similarly, room temperature eggs emulsify much better with the other ingredients, creating a homogeneous mixture without curdling or separation.
- Mixing Method Matters: Embrace the Paddle Attachment: When preparing your cheesecake batter, always opt for the paddle attachment on your stand mixer, rather than the whisk attachment. The whisk is designed to incorporate air, which is fantastic for meringues or whipped cream, but detrimental for cheesecake. Excess air in your cheesecake batter will cause it to puff up dramatically in the oven and then inevitably fall and crack as it cools, leading to a less dense, airy texture that is not characteristic of a classic, rich cheesecake. The paddle attachment gently brings ingredients together, minimizing air incorporation.
- The Art of Gentle Egg Incorporation: After your cream cheese and sugar are beautifully smooth, add your eggs one at a time. Mix on low speed *just* until each egg is incorporated into the batter. Resist the urge to over-mix here. Excessive mixing after the eggs are added can introduce more air than desired, and also overdevelop the protein in the eggs, which can lead to a tougher texture and increase the likelihood of cracks.
- Baking Brilliance: The Bain-Marie (Water Bath) Technique: For a cheesecake with a velvety smooth texture and a crack-free surface, baking it in a bain-marie, or water bath, is essential. The steamy, humid environment created by the water bath ensures a gentle, even heat distribution around the cheesecake. This prevents the edges from baking and setting too quickly while the center remains raw, which is a common cause of cracks. It promotes slow, uniform cooking, resulting in that signature silky texture.
- Water Bath Protection: Foil Wrapping is Non-Negotiable: Before placing your springform pan into the bain-marie (a roasting pan works perfectly for this), meticulously wrap the outside of your cheesecake pan with at least two layers of heavy-duty aluminum foil. This is a critical step to prevent any water from seeping into your pan and ruining your cheesecake, especially since springform pans are not entirely watertight. Ensure the foil goes up the sides of the pan high enough to be above the waterline in the roasting pan.
- Amping Up the Coffee Intensity: For true coffee aficionados, there are several ways to boost the rich coffee flavor in your Tiramisu Cheesecake. Instead of just brewed coffee, you could substitute 1 tablespoon of strong espresso in the cheesecake batter, or even dissolve an additional teaspoon of instant espresso powder directly into the heavy cream before mixing it into the batter. This provides a more concentrated coffee punch that will delight discerning palates.
- Adding Another Layer of Coffee-Soaked Ladyfingers: For an even more authentic tiramisu experience and an extra layer of coffee goodness, consider adding a second layer of coffee-soaked ladyfingers. Once your baked cheesecake has cooled slightly, you can carefully place another layer of soaked ladyfingers directly over the cheesecake before spreading on the mascarpone topping. This introduces another delightful texture and intensifies the coffee notes, truly echoing the classic layered structure of tiramisu and further enhancing this dessert inspired by the famous Cheesecake Factory’s Tiramisu Cheesecake.
Frequently Asked Questions About Tiramisu Cheesecake
Here are some common questions about Tiramisu and this incredible Tiramisu Cheesecake, providing you with more insights into this delightful dessert:
Translated from Italian, the word “tiramisu” delightfully means “pick me up” or “cheer me up,” a fitting description for the sheer joy and vitality each bite brings. It is a quintessential Italian layered dessert, traditionally composed of coffee-soaked ladyfingers, a rich zabaglione custard made from egg yolks, sugar, and often a spirit like Marsala wine, creamy mascarpone cheese, and finished with a dusting of cocoa powder. Each element contributes to its iconic, complex flavor profile.
Tiramisu offers a wonderfully balanced flavor experience. It is inherently sweet and incredibly creamy from the mascarpone and custard, yet this richness is beautifully contrasted by a delicate bitterness derived from the cocoa powder and the intense espresso. This interplay of sweet and bitter notes prevents the dessert from being cloyingly sweet, creating a sophisticated and deeply satisfying taste.
While undeniably delicious, most tiramisu desserts, including this Tiramisu Cheesecake recipe, are rich in saturated fats. These fats typically come from ingredients like eggs, mascarpone, cream cheese, and heavy cream. Consuming high amounts of saturated fats can potentially contribute to elevated levels of “bad” cholesterol (LDL). Additionally, traditional tiramisu often contains raw eggs, which carries a small, inherent risk of salmonella, a foodborne illness. However, this risk is mitigated in baked cheesecakes where eggs are cooked. Like any rich dessert, tiramisu is best enjoyed as an occasional indulgence rather than a dietary staple. A delightful slice now and then is perfectly fine; just remember, moderation is key—try not to consume the entire batch by yourself!
To maintain its freshness and exquisite taste, your Tiramisu Cheesecake should always be kept covered and refrigerated. It will remain delicious for up to 4 days. For longer storage, this cheesecake freezes beautifully for up to one month. When ready to enjoy, simply transfer it to the refrigerator and allow it to defrost overnight before serving to achieve the optimal texture and flavor.
“Bain-marie” is a French term, literally translating to “Mary’s bath,” and refers to a cooking technique commonly known as a water bath. In essence, a container holding food (like our cheesecake) is placed into a larger, shallow pan that is then filled with warm water. This water surrounds the inner container, providing a gentle, consistent, and indirect heat. According to the Food Lover’s Companion, this method is invaluable for delicate dishes such as custards, cheesecakes, and certain sauces, as it helps to prevent them from breaking, curdling, or overcooking, ensuring a smooth, evenly baked result.
Explore More Decadent Dessert Recipes
If you’ve enjoyed this Tiramisu Cheesecake, you might be interested in these other delightful desserts. Expand your baking horizons with more coffee-infused treats and classic Italian favorites:
- Mocha Toffee Fudge Cupcakes from Back for Seconds
- Chocolate Tiramisu
- Classic Tiramisu
- Berry Tiramisu
- Tiramisu Parfaits
- Tiramisu for Two
- Discover even more incredible Dessert Recipes
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Tiramisu Cheesecake
40 minutes
1 hour 10 minutes
1 hour 50 minutes
10 generous servings
Indulge in a truly decadent dessert that brilliantly fuses the timeless elegance of Italian tiramisu with the rich, creamy luxury of a classic cheesecake. This Tiramisu Cheesecake promises a delightful twist, delivering all the amazing coffee and mascarpone flavors you adore in a supremely satisfying cheesecake form!
Ingredients You’ll Need
For the Coffee-Soaked Ladyfinger Crust:
- One package of soft ladyfingers (approximately 12 cookies will be used, ensure they are soft, not hard Savoiardi)
- ½ cup freshly brewed strong coffee, cooled to room temperature (or espresso for intensified flavor)
For the Creamy Tiramisu Cheesecake Layer:
- 24 ounces (three 8-ounce blocks) full-fat cream cheese, completely softened to room temperature
- 1 ⅓ cups granulated sugar
- 2 large eggs, at room temperature
- ¼ cup cornstarch
- ⅔ cup heavy cream (with at least 36% butterfat)
- 1 teaspoon instant coffee or espresso powder, dissolved in a tiny bit of the heavy cream
- 1 teaspoon pure vanilla extract
For the Luscious Mascarpone Topping:
- 1 ½ cups cold heavy cream (with at least 36% butterfat)
- ¼ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 8 ounces mascarpone cheese, softened slightly to room temperature
- Unsweetened cocoa powder, for an elegant garnish (optional)
Step-by-Step Instructions
- Prepare Your Pan: Begin by lightly buttering the inside bottom and sides of a 9-inch springform pan. This helps prevent sticking and ensures easy release. Then, meticulously wrap the entire outside of the pan with two layers of heavy-duty aluminum foil. This crucial step is to prevent any water from seeping in during the water bath baking process. Set the prepared pan aside.
- Lay the Ladyfinger Base: Arrange the soft ladyfingers in a single layer across the bottom of the prepared springform pan. If necessary, gently cut additional ladyfingers into smaller pieces to fill any gaps, ensuring the entire base is covered evenly.
- Coffee Soak the Ladyfingers: Using a pastry brush, generously brush the cooled brewed coffee (or espresso) over all the ladyfingers. Make sure they are thoroughly saturated but not soggy, as they will absorb the coffee and become tender and flavorful.
- Begin the Cheesecake Batter: Preheat your oven to 350°F (175°C). Ensure your oven rack is in the middle position.
- Cream the Cream Cheese: In a large mixing bowl, using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened cream cheese on medium speed for 2-3 minutes until it is incredibly smooth and creamy, with no lumps remaining. Scrape down the sides of the bowl frequently to ensure even mixing.
- Add Sugar and Blend: Gradually add the granulated sugar to the cream cheese mixture, beating on low to medium speed until just combined and smooth. Continue to scrape down the bowl as needed to integrate all ingredients.
- Incorporate Eggs and Cornstarch: Add the eggs one at a time, beating on low speed *just* until each egg is fully incorporated into the batter. Avoid overmixing once the eggs are added. Then, gently mix in the cornstarch until no dry streaks remain.
- Flavor the Cheesecake: In a separate small bowl, whisk together the heavy cream, instant coffee or espresso powder, and pure vanilla extract until combined. Pour this flavored cream mixture into the cheesecake batter. Mix on low speed until everything is smoothly incorporated, scraping down the sides and bottom of the bowl one last time to ensure uniformity.
- Pour the Batter: Gently pour the smooth cheesecake batter evenly over the coffee-soaked ladyfingers in the springform pan. Tap the pan lightly on the counter a few times to release any trapped air bubbles.
- Prepare the Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately halfway up the sides of the springform pan. Be cautious not to splash water into the cheesecake batter.
- Bake and Cool: Transfer the roasting pan with the cheesecake to the preheated oven. Bake for 70 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the water bath for about 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath, carefully remove the foil, and let it cool completely on a wire rack to room temperature.
- Prepare the Tiramisu Topping: In a clean, chilled large mixing bowl, using the whisk attachment of your stand mixer (or a hand mixer), beat the cold heavy cream on medium-high speed until soft peaks begin to form.
- Sweeten and Flavor the Topping: Add the granulated sugar and pure vanilla extract to the whipped cream. Continue beating on medium-high speed until stiff peaks form. Be careful not to overbeat, or it may become grainy.
- Fold in Mascarpone: Gently add the softened mascarpone cheese to the whipped cream mixture. Mix on low speed *just* until it is blended and smooth. Overmixing can cause the mascarpone to curdle.
- Top the Cheesecake: Evenly spread the luscious mascarpone topping over the completely cooled cheesecake using an offset spatula. If you wish to garnish with piped decorations, reserve a small portion of the topping.
- Chill Thoroughly and Serve: For optimal flavor and texture, chill the Tiramisu Cheesecake in the refrigerator, covered, overnight (at least 6-8 hours). Before serving, if desired, dust the top generously with unsweetened cocoa powder for a classic tiramisu finish. Enjoy!
Chef’s Notes
This exquisite Tiramisu Cheesecake recipe has been thoughtfully adapted from the fantastic blog, All That Jas, via Hugs and Cookies XOXO, ensuring a delightful and reliable baking experience.
Recommended Baking Tools
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- Small Offset Spatula
- Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Nutrition Information:
Yield:
10
Serving Size:
1 slice
Approximate Amount Per Serving:
Calories: 715Total Fat: 55gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 224mgSodium: 361mgCarbohydrates: 49gFiber: 0gSugar: 36gProtein: 9g
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