Indulge in the luxurious blend of two classic desserts with this Tiramisu Cheesecake. This delightful treat combines the rich, creamy texture of a cheesecake with the beloved flavors of tiramisu. Perfect for special occasions or a gourmet dessert to impress your guests, this recipe will surely become a favorite in your baking repertoire.
Ingredients:
For the Crust:
- 1 1/2 cups crushed ladyfingers (or graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup mascarpone cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
For the Tiramisu Layer:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 24 ladyfingers
- 1/2 cup brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- Unsweetened cocoa powder, for dusting
For Garnish:
- Whipped cream
- Fresh strawberries
- Cocoa powder
Instructions:
Prepare the Pan:
- Preheat your oven to 325°F (165°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
- In a medium bowl, combine the crushed ladyfingers (or graham crackers) and granulated sugar.
- Pour in the melted butter and mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for about 10 minutes, then set it aside to cool.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and continue to beat until well combined.
- Mix in the mascarpone cheese until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, brewed espresso, and coffee liqueur (if using).
Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust, spreading it out evenly.
- Arrange a layer of ladyfingers over the filling, dipping each one briefly in the brewed espresso mixed with coffee liqueur (if using) before placing it in the pan.
- Pour the remaining cheesecake filling over the ladyfingers and smooth the top.
Bake the Cheesecake:
- Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks in the cheesecake).
- Bake in the preheated oven for 60-70 minutes, or until the center is just set and a toothpick inserted into the middle comes out mostly clean.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
Prepare the Tiramisu Layer:
- In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled cheesecake.
Garnish and Serve:
- Dust the top of the cheesecake with unsweetened cocoa powder.
- Garnish with additional whipped cream and fresh strawberries.
- Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
- Slice and serve, enjoying the rich, creamy layers of cheesecake and tiramisu.
Enjoy this decadent dessert that beautifully marries the flavors of tiramisu and cheesecake into one indulgent treat!
