Tiramisu Cheesecake

MaraLila

This Tiramisu Cheesecake is the most gloriously indulgent mashup dessert you will ever make — an espresso-soaked savoiardi ladyfinger crust beneath a brilliantly silky mascarpone and cream cheese filling infused with deep coffee flavour and coffee liqueur, topped with a wonderfully billowy mascarpone cream and a bold dusting of Dutch-processed cocoa for a dessert that is recognisably and simultaneously both tiramisu and cheesecake in the most magnificent way imaginable. For another gloriously indulgent Italian-inspired dessert, check out our Chocolate Truffle Pie.

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Prep Time 40

Cook Time 1 10

Chilling Time 6

Total Time 13 50

Servings: 12 slices

Course: Dessert, Entertaining, Holiday Baking

Cuisine: American, Italian-Inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

200 g savoiardi ladyfinger biscuits (approximately 20–22 biscuits) — for the crust
80 ml strong espresso or very strong brewed coffee, cooled to room temperature (⅓ cup) — for the crust
2 tbsp coffee liqueur — Kahlúa, Tia Maria or similar — for the crust (or substitute with extra espresso)
60 g unsalted butter, melted (4 tbsp) — for the crust
1 tbsp granulated sugar — for the crust
500 g full-fat mascarpone cheese, at room temperature (17.5 oz) — for the filling
400 g full-fat cream cheese, at room temperature (14 oz) — for the filling
150 g granulated white sugar (¾ cup) — for the filling
50 g light brown sugar (¼ cup) — for the filling
3 large eggs, at room temperature — for the filling
2 large egg yolks, at room temperature — for the filling
2 tsp pure vanilla extract — for the filling
1 tsp fine sea salt — for the filling
80 ml strong espresso or very strong coffee, cooled (⅓ cup) — for the filling
2 tbsp coffee liqueur — for the filling
2 tbsp cornstarch (cornflour) — prevents cracking and helps the filling set cleanly
200 ml heavy whipping cream (¾ cup) — for the filling
250 g full-fat mascarpone cheese, at room temperature (9 oz) — for the topping
200 ml heavy whipping cream, very cold (¾ cup) — for the topping
3 tbsp powdered sugar (icing sugar), sifted — for the topping
1 tsp pure vanilla extract — for the topping
1 tbsp coffee liqueur, optional — for the topping
4 tbsp Dutch-processed cocoa powder — for finishing dusting
1 handful dark chocolate shavings or curls, optional — for decoration

Equipment

23cm (9-inch) Springform Pan Essential for this recipe — the removable sides allow clean unmoulding without damaging the cheesecake. Must be wrapped tightly in two layers of heavy-duty foil for the water bath.
Large Roasting Pan or Deep Baking Dish For the water bath — must be large enough to hold the springform pan with the water level reaching halfway up the sides.
Heavy-Duty Aluminium Foil For wrapping the springform pan — prevents water ingress into the crust during the water bath baking stage. Use two overlapping layers brought up as high as possible.
Stand Mixer or Hand Mixer with Paddle Attachment For beating the mascarpone and cream cheese filling smooth — a hand mixer works well. Use the lowest speed setting after eggs are added to avoid incorporating air.
Fine Mesh Sieve For sifting the powdered sugar into the topping and for dusting the Dutch-processed cocoa evenly over the finished cheesecake surface.
Offset Spatula or Thin Knife For running around the inside edge of the springform pan after the initial cooling stage to release the cheesecake cleanly before the full chilling period.
Wide Rubber Spatula For gently folding the whipped cream into the mascarpone topping and for folding the heavy cream into the cheesecake filling without over-mixing.
Cake Stand or Serving Plate For presenting the finished cheesecake — a dark slate or marble cake stand creates the most striking visual contrast with the white mascarpone cream and dark cocoa dusting.

Method

Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform pan thoroughly with butter and line the base with a circle of parchment paper. Grease the parchment. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminium foil, bringing the foil as high as possible on all sides. Place a large roasting pan on the lower oven rack. Boil a full kettle of water and set aside for the water bath.
Combine the cooled espresso and coffee liqueur in a shallow bowl. Working quickly one at a time, dip each ladyfinger into the espresso mixture for exactly one second per side — moistened but not saturated. Break the dipped ladyfingers roughly and press into the prepared springform pan base in an even layer. Drizzle the melted butter and tablespoon of sugar over the pressed layer. Press down firmly with the back of a flat glass to compact into a cohesive crust. Refrigerate for 15 minutes while making the filling.
Beat the room temperature mascarpone and cream cheese together on medium-low speed for 2 minutes until completely smooth and lump-free. Add both sugars and beat on medium-low for 2 more minutes. Add the eggs and egg yolks one at a time, beating on low speed just until incorporated after each addition — do not beat vigorously. Add the vanilla extract, fine sea salt, cooled espresso, coffee liqueur, and cornstarch. Beat on low for 30 seconds maximum. Gently fold in the heavy cream with a wide rubber spatula until just combined.
Remove the springform pan from the refrigerator. Pour the cheesecake filling over the chilled ladyfinger crust in a slow steady stream from the center, letting it spread naturally. Tap the pan gently on the counter 3–4 times to release air bubbles. Place the foil-wrapped springform pan inside the roasting pan on the lower oven rack. Pour boiled water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 160°C (320°F) for 60–70 minutes until the edges are set with a gentle slow wobble at the center. Tent loosely with foil if the surface begins to brown.
Turn off the oven, prop the door open with a wooden spoon, and leave the cheesecake in the oven for 1 hour. Remove, run a thin knife carefully around the inside edge of the pan. Cool completely at room temperature for another hour. Cover loosely and refrigerate for a minimum of 6 hours — overnight is ideal and produces a significantly better-set, more flavourful result.
Beat the room temperature mascarpone until smooth. In a separate bowl, whip the very cold heavy cream with the sifted powdered sugar, vanilla, and coffee liqueur if using, until firm peaks form. Gently fold the whipped cream into the mascarpone with a wide spatula using slow sweeping motions until completely combined, thick, smooth, and holding its shape. Stop folding the moment the mixture is uniform.
Release the springform pan sides and transfer the chilled cheesecake to a serving plate or cake stand. Spread or pipe the mascarpone cream topping evenly across the entire top surface creating swirls or a smooth finish. Using a fine mesh sieve, dust a generous even layer of Dutch-processed cocoa powder over the entire top within 30 minutes of serving. Add dark chocolate shavings or whole ladyfinger decorations if desired. Slice with a sharp knife dipped in hot water and wiped dry between each cut.

Notes

Pro Tips: All dairy must be at room temperature — mascarpone, cream cheese and eggs need a minimum of 1 hour out of the refrigerator before starting, 2 hours is better — cold mascarpone becomes grainy and lumpy when beaten and cannot be corrected. Dip each ladyfinger for one second only per side — any longer produces a saturated, structureless, soggy crust. Never beat eggs vigorously after they are added — beat each egg on the lowest speed just until incorporated to avoid incorporating air that causes cracking. The water bath is not optional — it is what produces the smooth uncracked surface that makes this cheesecake stunning. Cool in the oven with the door propped open for 1 hour before removing — rapid temperature change is the primary cause of cracking. Chill overnight for the best set, cleanest slices and deepest espresso flavour development. Dust the cocoa within 30 minutes of serving — cocoa absorbs moisture from the cream topping over time and becomes wet and dull if added too far in advance.