Tiramisu Cheesecake Recipe

Tiramisu Cheesecake Recipe

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ½ cup unsalted butter, melted
• 2 tablespoons sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup mascarpone cheese
• 1 tablespoon cornstarch
• ½ cup sour cream

For the Tiramisu Layer:

• 1 ½ cups strong brewed coffee or espresso, cooled
• ¼ cup coffee liqueur (optional)
• 2 tablespoons sugar
• 1 package (3 oz) ladyfingers
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust:
   • In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
   • Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then let cool.
3. Prepare the cheesecake batter:
   • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
   • Stir in the mascarpone cheese, sour cream, and cornstarch until just combined. Be careful not to overmix.
4. Prepare the Tiramisu layer:
   • In a shallow dish, combine the brewed coffee, coffee liqueur (if using), and sugar. Stir until the sugar is dissolved.
   • Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long (just a quick dip on each side). Set aside.
5. Assemble the cheesecake:
   • Pour half of the cheesecake batter over the cooled crust.
   • Layer the dipped ladyfingers over the batter. You can break them into pieces to fit the pan.
   • Pour the remaining cheesecake batter over the ladyfinger layer and smooth the top.
6. Bake the cheesecake:
   • Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the side of the pan (water bath method).
   • Bake for 1 hour to 1 hour 15 minutes, or until the center is just set and the top looks firm.
7. Cool the cheesecake:
   • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
   • Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight.
8. Whipped Cream Topping:
   • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread or pipe the whipped cream over the chilled cheesecake.
9. Final Touch:
   • Dust the top with cocoa powder for that classic tiramisu look.
10. Serve:

• Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
• Enjoy this delicious fusion of tiramisu and cheesecake!