Decadent Creamy Coffee Tiramisu Cheesecake (Printable view)
Creamy coffee-infused tiramisu cheesecake with mascarpone, espresso-soaked crust and whipped cream topping.
# What You'll Need:
→ Crust
01 - 8.8 ounces ladyfinger biscuits, finely crushed
02 - 6.3 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 17.6 ounces cream cheese, softened
05 - 8.8 ounces mascarpone cheese
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup strong brewed espresso, cooled
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons all-purpose flour
11 - Pinch of salt
→ Coffee Soak
12 - 1/3 cup plus 1 tablespoon hot espresso
13 - 2 tablespoons coffee liqueur (optional)
14 - 2 tablespoons granulated sugar
→ Topping
15 - 1 cup heavy cream
16 - 3 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - Unsweetened cocoa powder, for dusting
19 - Dark chocolate shavings (optional)
# Steps:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
02 - Pulse ladyfinger biscuits into fine crumbs using a food processor. Mix with melted butter and instant espresso powder until the consistency is even. Firmly press mixture into the bottom of the springform pan. Bake for 10 minutes. Set aside to cool completely.
03 - Dissolve granulated sugar and coffee liqueur in hot espresso, stirring until dissolved. Set aside to cool.
04 - In a large bowl, beat together cream cheese, mascarpone, and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly between each addition. Blend in the brewed espresso, vanilla extract, flour, and salt until just incorporated.
05 - Brush or drizzle half of the cooled coffee soak evenly over the baked crust.
06 - Pour the cheesecake batter over the soaked crust. Lightly tap the pan to remove air bubbles.
07 - Set the pan in a water bath and bake for 1 hour, or until the center is set but slightly wobbly. Turn off oven, crack the door open, and allow cheesecake to cool inside for 1 hour.
08 - Remove from oven and cool at room temperature. Refrigerate at least 4 hours, or overnight, until fully set.
09 - Whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10 - Release cheesecake from pan. Brush or drizzle any remaining coffee soak over the surface for additional flavor if desired. Smooth the whipped cream over the top. Dust generously with unsweetened cocoa powder and garnish with chocolate shavings. Slice and serve chilled.
# Expert Advice:
01 -
- The cookie-coffee crust has this secret intensity that hooks you right away.
- The mascarpone and whipped cream topping makes it taste like a celebration, even on an ordinary day.
02 -
- One time, I rushed the chilling and ended up with a soggy, sinking middle—patience is your best tool here.
- Brushing the crust with soak (instead of pouring) helps avoid a mushy base and infuses coffee flavor just right.
03 -
- Slide a thin knife around the cheesecake’s edge before unlocking the springform—prevents tearing every time.
- Chill your bowl and beaters before whipping cream; it whips up faster and holds better peaks.