Description

This Decadent Italian Tiramisu Cheesecake beautifully marries the rich creaminess of classic American cheesecake with the bold coffee flavors of traditional Italian tiramisu. Featuring a crunchy graham cracker crust, a luscious mascarpone and cream cheese filling infused with espresso and coffee liqueur, and topped with a delicate whipped cream and cocoa dusting, this dessert offers an indulgent coffee-flavored experience perfect for after-dinner celebrations and special occasions.

Ingredients

Scale

Crust

200 g (about 2 cups) graham cracker crumbs (substitute crushed digestive biscuits or ladyfingers for closer tiramisu flavor)
100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil for lighter crust)

Filling

680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
225 g (8 oz) mascarpone cheese (substitute whipped cream cheese if mascarpone unavailable)
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
2 tbsp Kahlua or coffee liqueur (optional)
1 tsp vanilla extract (almond extract optional for added depth)

Topping

240 ml (1 cup) heavy cream
60 g (½ cup) powdered sugar
2 tbsp unsweetened cocoa powder (high-quality Dutch-processed)

Optional

10–12 ladyfingers (for optional tiramisu layer around edges)

Instructions

Prepare the crust: Mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Firmly press it into the bottom of a 9-inch springform pan using a flat-bottomed glass for even pressure. Chill the crust while preparing the filling to set it. Avoid overpacking to prevent a rock-hard crust after baking.
Make the filling: Beat the cream cheese and mascarpone together until creamy, scraping the bowl sides frequently. Gradually add the granulated sugar to prevent graininess. Incorporate eggs one at a time, mixing just until each is blended—avoid overbeating to prevent cracks. Stir in the brewed espresso, vanilla extract, and optional coffee liqueur until the batter is thick yet pourable. If too loose, chill for 10 minutes to firm up.
Bake using a water bath: Pour the filling onto the chilled crust. Place the springform pan inside a larger roasting pan filled halfway with hot water to create a bain-marie. Bake in a preheated oven at 160°C (325°F) for 60–70 minutes, until the edges are set but the center still jiggles slightly. After baking, turn off the oven, slightly crack the door open, and let the cheesecake rest inside for one hour to set gradually.
Cool and top: Remove the cheesecake from the oven and allow it to cool fully at room temperature, then refrigerate for at least 6 hours or overnight for fullest flavor and texture setting. Before serving, whip the heavy cream with powdered sugar to soft peaks, spread evenly over the cheesecake, and dust generously with cocoa powder. Optionally, place ladyfingers around the edges or drizzle espresso syrup across the whipped cream for a dramatic presentation.

Notes

Always use room temperature cream cheese and eggs to prevent lumps in the batter.
Do not overbake; overbaking leads to a dry and crumbly cheesecake instead of creamy texture.
Use the water bath method to avoid cracks caused by sudden temperature changes during baking.
Let the cheesecake cool gradually in the oven with the door ajar to prevent cracking.
Allow sufficient chilling time to ensure neat slices that hold shape.
Substitute gluten-free cookie crumbs or almond flour for a gluten-free crust.
Omit Kahlua for alcohol-free version; substitute with additional espresso or chocolate syrup.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Tiramisu cheesecake, coffee dessert, mascarpone cheesecake, Italian dessert, baked cheesecake, espresso dessert