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Baked Tiramisu Cheesecake with Espresso-Soaked Ladyfinger Layers

A perfect square slice of tiramisu cheesecake showing layers of cream, coffee-soaked ladyfingers, and a cocoa powder topping.
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Create a rich and creamy baked cheesecake that perfectly fuses the classic Italian flavors of tiramisu, featuring mascarpone, espresso, and cocoa.

Ingredients

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  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 pounds cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 8 ounces mascarpone cheese, softened
  • 4 large eggs
  • 1/2 cup strong brewed espresso, cooled
  • 1 package (7 ounces) ladyfingers
  • 1/4 cup coffee liqueur (optional)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the espresso soak: In a shallow dish, combine the cooled espresso and coffee liqueur, if using. Quickly dip both sides of the ladyfingers into the liquid, working quickly so they do not become too soggy. Arrange a single layer of soaked ladyfingers over the cooled crust.
  4. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the sour cream and mascarpone cheese until just combined. Beat in the eggs one at a time, mixing only until each is incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the layer of soaked ladyfingers. Gently spread.
  6. Arrange a second layer of espresso-soaked ladyfingers on top of the batter.
  7. Pour the remaining cheesecake batter over the ladyfingers. Smooth the top.
  8. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  12. Before serving, carefully remove the sides of the springform pan. Dust the top generously with unsweetened cocoa powder.

Notes

  • For a richer coffee flavor, use espresso powder dissolved in hot water instead of brewed espresso.
  • If you skip the coffee liqueur, add 1 teaspoon of rum extract to the espresso soak for depth of flavor.
  • For a no-bake option, use a graham cracker crust and chill the mascarpone filling for at least 8 hours until firm.

Nutrition

Find it online: https://cookingbycarla.com/tiramisu-cheesecake-recipe/