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Tiramisu Cheesecake

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.
5 fra 27 stemmer
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Prep Time 30 minutes
Resting time 8 hours
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

COOKIE CRUST

  • 250 g graham cookies or Digestives cookies
  • 2 tablespoon dutch processed unsweetened cocoa powder
  • 75 g butter

CHEESECAKE FILLING

  • 250 ml strong black coffee
  • 1 tablespoon Amaretto optional
  • 600 g cream cheese
  • 165 g mascarpone cheese
  • 150 g powdered sugar
  • 1 ½ teaspoon vanilla paste
  • 360 g heavy cream (380 ml)
  • ½ a pack of lady fingers

TOPPING

  • 230 g heavy cream (250 ml)
  • 2 tablespoon powdered sugar
  • ½ teaspoon vanilla paste
  • dutch processed unsweetened cocoa powder for dusting

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. 

Nutrition

Carbohydrates: 36gProtein: 7gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 134mgSodium: 357mgPotassium: 175mgFiber: 1gSugar: 23gVitamin A: 1745IUVitamin C: 0.3mgCalcium: 120mgIron: 1mg
Keyword cheesecake, no-bake cheesecake, tiramisu
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