Description

Decadent Italian Tiramisu Cheesecake combines the creamy richness of cheesecake with the classic flavors of tiramisu, featuring a buttery graham cracker crust, a smooth mascarpone and cream cheese filling infused with espresso and coffee liqueur, topped with whipped cream and dusted with cocoa powder. This elegant dessert is perfect for special occasions and offers a harmonious balance of bold coffee bitterness and sweet creaminess.

Ingredients

Scale

Crust

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits or ladyfingers)
100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil)

Filling

680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
225 g (8 oz) mascarpone cheese (substitute with whipped cream cheese if unavailable)
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
2 tbsp Kahlua or coffee liqueur (optional)
1 tsp vanilla extract (almond extract optional)

Topping

240 ml (1 cup) heavy cream
60 g (½ cup) powdered sugar
2 tbsp unsweetened cocoa powder (high-quality Dutch processed)
10–12 ladyfingers (optional layer)

Instructions

Preparing the Crust: Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press firmly but evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill the crust while preparing the filling to set properly.
Making the Filling: Beat cream cheese and mascarpone together until creamy and smooth, scraping down the bowl frequently. Gradually add granulated sugar to avoid graininess. Whisk in eggs one at a time, mixing only until just incorporated to prevent incorporating too much air which can cause cracking. Stir in the espresso, vanilla extract, and coffee liqueur until well combined. If the batter is too loose, chill for 10 minutes to thicken slightly.
Baking the Cheesecake: Pour the filling over the chilled crust in the springform pan. Place this pan inside a larger roasting pan and fill the larger pan halfway up with hot water to create a bain-marie (water bath). Bake in a preheated oven at 160°C (325°F) for 60 to 70 minutes, until the edges are set but the center still jiggles slightly. After baking, turn off the oven, crack the door open, and allow the cheesecake to rest inside the oven for 1 hour to cool gently.
Cooling and Topping: Remove the cheesecake from the oven and cool fully at room temperature before refrigerating for at least 6 hours, preferably overnight. Whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Dust the top generously with unsweetened cocoa powder. Optionally, arrange ladyfingers around the edges or drizzle espresso syrup over the topping for added flavor and presentation.

Notes

Always use room temperature cream cheese and eggs to ensure a smooth batter and prevent lumps.
Do not overpack the crust to avoid making it too hard after baking.
Use the water bath to prevent cracking by regulating baking temperature and moisture.
Do not overbake; the center should still jiggle slightly to keep the texture creamy.
Allow sufficient chilling time to set the cheesecake properly and improve flavor integration.
Use a springform pan for easy removal without damaging the dessert.
High-quality Dutch-processed cocoa powder offers a richer, less bitter topping.
This cheesecake can be stored refrigerated for up to 5 days or frozen for 2 months wrapped tightly.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Tiramisu cheesecake, Italian dessert, espresso cheesecake, mascarpone cheesecake, coffee-flavored dessert, creamy cheesecake, layered dessert