Description
This easy homemade tiramisu cheesecake combines the creamy richness of New York-style cheesecake with the bold coffee and mascarpone flavors of classic tiramisu. It’s a show-stopping dessert perfect for parties, holidays, or any special occasion.
Ingredients
- 20–24 ladyfingers (about 5.3 oz), crisp style
- 1/4 cup strong brewed espresso or coffee, cooled
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 8 ounces mascarpone cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup strong espresso or coffee, cooled
- 2 tablespoons coffee liqueur (like Kahlúa; optional)
- 2 teaspoons pure vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Instructions
- Grease a 9-inch springform pan lightly with butter or nonstick spray. Line the bottom with parchment paper. Preheat oven to 325°F (163°C).
- Arrange ladyfingers in a snug, single layer across the bottom of the pan, breaking to fit if needed.
- Brush or drizzle ladyfingers evenly with 1/4 cup cooled espresso. Allow to soak for a minute.
- Melt 6 tablespoons butter and stir in 2 tablespoons sugar. Pour over ladyfingers and gently press down to compact the crust.
- Bake crust for 8-10 minutes. Remove and let cool slightly.
- In a large mixing bowl, beat cream cheese and mascarpone until smooth and creamy (about 2 minutes), scraping down sides.
- Add 1 cup sugar and mix until combined.
- Beat in eggs, one at a time, on low speed.
- Add sour cream, 1/4 cup espresso, coffee liqueur (if using), and 2 teaspoons vanilla. Mix just until blended.
- Sprinkle in flour and salt. Mix on low just until smooth. Do not overmix.
- Pour filling over cooled crust. Smooth the top with a spatula.
- Tap the pan gently on the counter to release air bubbles.
- Bake at 325°F (163°C) for 55-65 minutes, until edges are set but center jiggles slightly.
- If cracks start to form, turn off oven and let cheesecake sit inside, door slightly ajar, for 30 minutes.
- Run a thin knife around the edge to loosen. Cool to room temperature (about 2 hours), then chill in fridge at least 4 hours or overnight.
- Whip heavy cream with powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
- Spread or pipe whipped cream over chilled cheesecake. Dust generously with cocoa powder.
- Release springform pan. Slice with a hot, clean knife for tidy edges, wiping between slices.
Notes
For best results, use room temperature ingredients and avoid overmixing after adding eggs. If cracks form, cover with whipped cream. Chill at least 4 hours (overnight is best) for optimal flavor and texture. For gluten-free, use gluten-free ladyfingers or a cookie crust. Coffee liqueur is optional but adds depth. Cheesecake can be made a day ahead and freezes well.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 22
- Sodium: 260
- Fat: 29
- Saturated Fat: 17
- Carbohydrates: 34
- Protein: 6
Keywords: tiramisu cheesecake, easy cheesecake, homemade dessert, party dessert, coffee cheesecake, mascarpone cheesecake, Italian dessert, New York cheesecake, holiday dessert, birthday dessert