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Close-up of tiramisu cheesecake slice on white plate with cocoa dusting
Redondo

Tiramisu Cheesecake

This tiramisu cheesecake brings together the creamy richness of a New York cheesecake and the espresso-kissed romance of classic tiramisu. A coffee-cookie crust, mascarpone base, and a hidden layer of espresso-soaked ladyfingers make it a dessert to remember.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 9 hours
Servings: 12 slices
Course: Dessert
Cuisine: Italian-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups mascarpone cheese
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • ½ cup brewed espresso or strong coffee, cooled
  • 12–14 pieces ladyfingers
  • 1½ cups coffee-flavored cookies, crushed
  • 5 tbsp butter, melted
  • unsweetened cocoa powder, for dusting

Equipment

  • Springform pan For baking and unmolding the cheesecake
  • Electric mixer To beat filling until smooth
  • Fine sieve For dusting cocoa evenly

Method
 

  1. Mix crushed coffee cookies with melted butter and press into springform pan. Bake 10 min at 325°F. Cool completely.
  2. Beat mascarpone, cream cheese, and sugar until smooth. Add eggs, vanilla, and ¼ cup espresso.
  3. Dip ladyfingers in remaining espresso. Arrange in a single layer over crust.
  4. Pour filling over ladyfingers. Tap pan gently to remove air bubbles.
  5. Bake in a water bath at 325°F for 50–60 minutes. Cool in oven 1 hour, then chill overnight.
  6. Dust with cocoa before serving. Slice with a hot knife for clean edges.

Notes

For clean slices, use a hot knife and wipe between cuts. Let it chill overnight for best flavor.