Description
This decadent Tiramisu Cheesecake combines the creamy richness of cheesecake with the classic coffee-soaked layers of tiramisu. Featuring a graham cracker crust, a smooth mascarpone and cream cheese filling, and topped with coffee, cocoa powder, and chocolate shavings, this dessert is perfect for coffee lovers seeking a luscious twist on traditional tiramisu.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup mascarpone cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Topping
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup chocolate shavings or grated chocolate
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Mix Crust Ingredients: In a medium-sized bowl, combine graham cracker crumbs and sugar.
- Add Butter: Stir in the melted unsalted butter until the crumbs are evenly moistened and well combined.
- Form Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Chill Crust: Place the crust in the refrigerator while preparing the cheesecake filling to help it set.
- Beat Cheeses: In a large bowl, beat together softened cream cheese and mascarpone cheese until smooth and creamy.
- Add Sugar: Gradually add granulated sugar and continue beating until fully incorporated and smooth.
- Add Eggs: Add eggs one at a time, mixing well after each to maintain a smooth texture.
- Stir in Vanilla: Mix in vanilla extract until the batter is uniform.
- Add Cream: Incorporate heavy cream into the batter and mix until fully combined.
- Assemble Cheesecake: Pour the creamy batter over the chilled crust and spread evenly.
- Bake: Place the springform pan on the middle oven rack and bake for 50-55 minutes, or until the center is just set and edges turn slightly golden.
- Cool: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to develop the best texture and flavor.
- Prepare Coffee Topping: Combine brewed coffee and coffee liqueur in a small bowl.
- Drizzle Coffee: Gently drizzle the coffee mixture over the chilled cheesecake, allowing it to soak into the surface.
- Add Cocoa Powder: Sift unsweetened cocoa powder evenly across the cheesecake’s top.
- Decorate with Chocolate: Sprinkle chocolate shavings or grated chocolate over the surface for an elegant finish.
- Serve: Slice and serve chilled, enjoying the perfect blend of tiramisu and cheesecake flavors!
Notes
- You can omit the coffee liqueur to make this dessert alcohol-free without compromising flavor.
- Allowing the cheesecake to chill overnight improves texture and enhances the flavor infusion.
- Use a water bath during baking if you want an extra creamy, crack-free cheesecake.
- Serve with a dusting of extra cocoa powder or a few espresso beans for added presentation flair.
