Who doesn’t enjoy a decadent dessert that looks like it could be served at a Michelin star restaurant? This more than a yummy Tiramisu Cheesecake is just that, and the perfect end to a good meal!
Tiramisu cheesecake is a lightly creamy dessert that melts in your mouth. The added flavor of espresso balances the sweetness and gives it depth. The combination of the ingredients will have you wishing this was dessert for eternity!
Indulge Yourself
My husband and I decided that this is the best cheesecake flavor ever. Trust me, this Tiramisu cheesecake will be your favorite dessert for holiday parties.
Have you ever tried to make Tiramisu cheesecake but couldn’t get the desired result? Worry no more! Here’s a great recipe for you to try out. I’d love to hear your thoughts if you di try this. Leave your opinions in the comments section below.
What is Tiramisu Cheesecake
In Italian, the literal meaning of Tiramisu is “pick me up” or “cheer me up”. As its name means, Tiramisu is an iconic dessert that is served at the end of a nice meal.
Tiramisu is a coffee-flavored Italian dessert. However, this Cheesecake Tiramisu is made up of ladyfingers dipped in Espresso, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.
The origin of Tiramisu points to the 1960s in the region of Veneto which is where the city of Venice is located.
Over time, people have continued to make this special dessert and develop their own versions of making this delightful Italian dessert.
Who Can Resist This Piece Of Cheesecake
Special Dessert You Will Love
This recipe is your perfect choice if you love both tiramisu and cheesecake.
It is a really good dessert to make ahead for your special occasion.
Be creative with your cheesecake crust. You could easily create a tasty crust with ladyfingers, graham crackers, or Oreo cookies.
A Much-Loved Dessert
Expert Tips
To achieve a smooth cheesecake filling, keep the ingredients at room temperature and start to make your fancy dessert.
Avoid overmixing the ingredients of the cheesecake since the overmixing of creamy desserts causes air bubbles which will result in cracks in the cheesecake.
For the best results, a water bath is recommended because the steam from the water keeps the oven moist and the warm water that surrounds the pan bakes the cheesecake from the outside to the center.
Avoid overcooking while making your baked cheesecake recipe. The center should jiggle slightly and the edges will be set.
A Must-Try Dessert
Frequently Asked Questions
Yes, for sure! All you have to do is to bake the crust in a muffin tin. You will not need a water bath.
A water bath or bain-marie is just a pan of hot water placed in the oven, into which you can put the baking dish that contains the food you need to cook.
Store the leftovers in an airtight container in the fridge for up to 5 days.
Freeze the tiramisu cheesecake before decorating it. Wrap it with plastic wrap and freeze it for up to 3 months. When you are ready to serve, thaw it in the fridge overnight and decorate it with a creamy topping and fresh strawberries.
Enjoy Your Moment With This Goodness
Ingredients
For The Crust
Package of ladyfingers
Butter
Espresso
For The Filling
Eggs
Cream cheese
Mascarpone cheese
Sugar
Vanilla
Espresso or instant coffee
Heavy cream
Flour
So Delish
Instructions
How to Make the Crust
First, add the ladyfingers to a food processor and process until completely fine.
Then, add the melted butter and espresso and mix well.
Now, spray and line a 9-inch springform pan, add the crust to the bottom, and push up the sides.
After that, press the crust firmly, and bake it in a preheated oven at 350 degrees F for 5-7 minutes and remove.
How to Make the Filling
While the crust is cooling, beat the mascarpone and the cream cheese together until smooth, either using a stand mixer or a hand mixer.
Now, scrape down the sides and beat again a few times.
After that, add the sugar, vanilla extract, and espresso and beat again.
Next, add the flour and heavy cream and beat again.
Then, add in the eggs until smooth but barely incorporated, you don’t want to overmix the eggs.
Next, place the mix on top of the crust, then place it in a water bath, and add boiling water halfway up to the side of the pans.
Note: Make sure to wrap the sides of the springform pan in foil plenty so no water gets in.
Later on, bake at 350 degrees F for 60-70 minutes until the center still jiggles slightly.
Last but not least, turn off the oven, prop the door slightly, and let it cool for 15 minutes before removing it.
Finally, cool it at room temperature for 30 minutes and refrigerate it for 6 hours. Serve your amazing Tiramisu Cheesecake. Enjoy!
You Will Ask For More
Must-Try Recipes:
Middle Eastern Rice Pudding (Riz Bi Haleeb)
Halawat el Jibn (Sweet Cheese Rolls)
Basbousa Bil Qishta (Semolina Cake With Cream)
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Tiramisu Cheesecake
Ingredients
For The Crust
- 3 3½ ounces package of lady fingers
- 5 tablespoons butter
- 2 tablespoons espresso
For The Filling
- 3 large eggs
- 16 oz cream cheese
- 1 cup mascarpone
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons espresso or instant coffee
- ¼ cup heavy cream
- ¼ cup flour
Instructions
How To Make The Crust
- Add the lady fingers to a food processor and process until completely fine.
- Add the melted butter and espresso and mix well.
- Spray and line a 9-inch springform pan, and add the crust to the bottom and push up the sides.
- Press the crust firmly, and bake it in a preheated oven at 350 degrees F for 5-7 minutes and remove.
How To Make The Filling
- Meanwhile the crust is cooling, beat the mascarpone and the cream cheese together until smooth, either using a stand mixer or hand mixer.
- Scrape down the sides and beat again a few times.
- Add the sugar, vanilla extract, and espresso and beat again.
- Mix in the flour and heavy cream and beat.
- Add in the eggs until smooth but barely incorporated, you don't want to overmix the eggs.
- Place the mix on top of the crust, then place it in a water bath, and add boiling water halfway up to the side of the pans.
- Bake at 350 degrees F for 60-70 minutes until the center still jiggles slightly.
- Turn off the oven, prop the door slightly, and let it cool for 15 minutes before removing it.
- Cool it at room temperature for 30 minutes and serve your amazing Tiramisu Cheesecake. Enjoy!
Notes
- To achieve a smooth cheesecake filling, keep the ingredients at room temperature and start to make your fancy dessert.
- Avoid overmixing the ingredients of the cheesecake since the overmixing of creamy desserts causes air bubbles which will result in cracks in the cheesecake.
- For the best results, a water bath is recommended because the steam from the water keeps the oven moist and the warm water that surrounds the pan bakes the cheesecake from the outside to the center.
- Avoid overcooking while making your baked cheesecake recipe. The center should jiggle slightly and the edges will be set.
11 Responses
I’m definitely trying this when my family comes around! It’s also my two favourite desserts 😍 i love your blog!! ❤️❤️❤️
You all will love it! Glad you’re enjoying my recipes
Can’t wait to try! Just a question. The ingredients calls for 1/4 flour but you don’t add it anywhere in the instructions part. So does it need to be added anywhere?
Hello, In the directions I mention to add it when you add the flour- just before adding the eggs!
What have you decorated the cheesecake with? Is it grated chocolate or cocoa powder? The cheesecake looks delicious 😋
cocoa powder with a bit of grated chocolate
Looks delicious! I just wanted to know how did you make the cream on top of the cheesecake? And did you add espresso into that as well? Thank you
1 cup heavy cream, 1 tbsp instant coffee, 1/3 cup powdered sugar 🙂
for the filling and crust so do you just mean the to put espresso powder or have it mixed with water?
espresso powder 🙂
Great shukran! I’ll be trying it next week!