12 servings

Tiramisu Cheesecake

Recipe by: True Taste Buds

The ultimate Italian-meets-New-York dessert mashup combining espresso-soaked ladyfingers, a rich mascarpone and cream cheese filling, and a stabilized whipped topping.

★★★★★ 4.86 from 348 votes
PREP TIME 30 mins
COOK TIME 70 mins
TOTAL TIME 100 mins
SERVINGS 12
Tiramisu Cheesecake

Ingredients

  • 2 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 cup strongly brewed espresso, cooled
  • 3 tablespoons dark rum
  • 24 crisp ladyfinger cookies
  • Three (8 ounce) packages cream cheese, room temperature
  • One (8 ounce) container mascarpone cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 tablespoon vanilla bean paste
  • 1 cup heavy whipping cream, cold
  • One (4 ounce) container mascarpone cheese, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. In a medium mixing bowl, combine the graham cracker crumbs, light brown sugar, and melted butter until it resembles wet sand. Line the bottom of a 9-inch springform pan with parchment paper. Pour the crumb mixture into the pan, pressing firmly into the bottom and slightly up the sides to form a border. Bake for 10 minutes until toasted.
  2. Pour the cooled espresso and dark rum into a wide, shallow bowl. Take one crisp ladyfinger at a time and quickly dip the bottom half into the espresso mixture. Immediately flip it over to lightly coat the other side and pull it out right away (under two seconds total). Arrange the dipped cookies tightly side by side in a single layer on top of the slightly cooled graham cracker crust.
  3. In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed for about three minutes until completely smooth. Scrape down the bowl, add the room temperature mascarpone and granulated sugar, and blend until velvety. Mix in the sour cream and vanilla bean paste on low speed just until incorporated. With the mixer on the lowest possible speed, slowly pour in the lightly beaten eggs, stopping the second they disappear into the batter.
  4. Wrap the bottom and sides of the springform pan tightly with heavy duty aluminum foil. Pour the cheese batter directly over the ladyfinger layer and smooth the top. Place the pan inside a large roasting pan and pour about one inch of boiling water into the roasting pan. Carefully transfer to the oven and bake at 325 degrees Fahrenheit for 55 to 65 minutes without opening the oven door.
  5. Turn off the oven completely, crack the door open about an inch, and let the cheesecake cool inside for a full hour. Remove from the water bath, peel off the foil, and let cool on a wire rack until the bottom is cool to the touch. Wrap loosely with plastic wrap and chill in the refrigerator for a minimum of 8 hours or overnight. Before serving, whip the cold heavy cream, cold mascarpone, powdered sugar, and vanilla extract until it holds its shape. Spread over the cheesecake and finish with a dusting of unsweetened cocoa powder.

Notes

Hot-Knife Trick: For perfectly clean slices, dip a sharp chef knife into very hot water, wipe completely dry, and make your cut. Wipe and heat the blade between every single slice. Make-Ahead: The baked and chilled cheesecake (without topping) can be frozen for up to 2 months if wrapped tightly in two layers of plastic wrap and one layer of foil.

Nutrition

Calories: 485 | Carbohydrates: 35g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 260mg | Fiber: 1g | Sugar: 24g