If you love Tiramisu and cheesecake, then look no further than this delicious Tiramisu Cheesecake! A luscious treat that marries the delicious flavors of a cocoa cookie crust, velvety no-bake mascarpone cheesecake and a layer of coffee soaked lady fingers. It is topped with whipped cream and a lots of cocoa powder. This dessert is a must-try for all Tiramisu lovers.
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
COOKIE CRUST
Start by brewing the coffee for the ladyfingers. Pour it into a shallow bowl and optionally mix in Amaretto. While preparing the cheesecake let it cool down on the kitchen counter.
250 ml strong black coffee, 1 tablespoon Amaretto
In a food processor, blend the graham cracker or digestive cookies and cocoa powder until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
250 g graham cookies or Digestives cookies, 2 tablespoon dutch processed unsweetened cocoa powder, 75 g butter
In a 23 cm/ 9-inch springform add parchment paper. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out. Place it in the refrigerator while preparing the cheesecake filling.
CHEESECAKE FILLING
With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed.
600 g cream cheese
Add the mascarpone, powdered sugar and vanilla paste and mix on medium/high speed until smooth, about 1 minute. Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.
165 g mascarpone cheese, 150 g powdered sugar, 1 ½ teaspoon vanilla paste
Scrape down the bowl again and add the heavy cream and whisk it until it can hold a stiff peak.
360 g heavy cream
Add half of the cheesecake filling into the springfom and with an off-set spatula even out the cheesecake filling.
Dip the lady fingers into the coffee once on each side. If they are coated more than once, the lady fingers will hold too much coffee and there is a chance that coffee can leak out from the cheesecake when it’s resting in the fridge.
½ a pack of lady fingers
Lay the lady fingers in straight lines. You’ll have to cut the lady fingers to fit the cheesecake (see the photo above in the blog post). Then add the other half of the cheesecake filling and with an off-set spatula even it out. Cover the springform with cling film and place it in the refrigerator for a minimum of 8 hours.
DECORATION
Move the cheesecake to a serving dish. Whip together heavy cream, powdered sugar and vanilla paste until stiff peaks. Add it on top of the cheesecake and place it back in the refrigerator. Once ready to serve, dust it with cocoa powder.
230 g heavy cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla paste, dutch processed unsweetened cocoa powder
TIP: For clean slices, place a sharp knife under hot water, dry it off and cut into the cheesecake. Do so after each slice.
Notes
NOTE: When using the paddle attachment when mixing the ingredient, you’ll get the most creamy and delicious texture. If you don't have a paddle attachment then a whisk attachment will work just as well.