Tiramisu Cheesecake

Print Recipe

5 from 1 vote

Prep Time30

Cook Time1 15

Waiting Time6

Total Time7 45

Course: Dessert

Cuisine: American

Servings:

Calories: 858kcal

Author: Katalin Nagy

Equipment

Ingredients

Tiramisu Cheesecake

Crust

200 g Graham Cracker Crumbs 200 g = 7 oz = approx. 13 sleeves
80 g Unsalted butter
Pinch of salt

Cheesecake batter

680 g Cream cheese full fat Philadephia at room temperature
200 g Granulated sugar
170 g Sour cream full-fat at room temperature
1 tablespoon Lemon juice freshly squeezed
2 teaspoon Vanilla extract
Pinch of salt
3 Eggs lightly whisked at room temperature

Ladyfingers layer

16 Ladyfinger cookies Store-bought or make my homemade ladyfingers recipe. I could fit 8x2 layers into my 8-inch pan, you might need slightly more or less.
1 cup Coffee Mildly sweetened strong espresso to soak the ladyfingers in.

Mascarpone topping

150 g Mascarpone high fat, use it cold
120 g Heavy cream 36% fat content, use it cold
40 g Powdered sugar sifted
1-2 tablespoons Cocoa powder unsweetened Dutch processed to decorate the top

Metric - US Customary

Instructions

Crust

Gently melt the butter in the microwave or on the stovetop until completely liquid, then let it cool slightly. Process the graham crackers into fine crumbs using a food processor, or place them in a zip bag and crush them with a rolling pin.
Stir a pinch of salt into the crumbs, then add the melted butter and mix until the texture resembles wet sand.
Evenly press the mixture into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or a measuring cup. Press down firmly and evenly without compacting it too much, then place it in the fridge or freezer to chill while you make the filling.
Bake the crust in a 350°F (175°C) preheated oven for 8–10 minutes, until it turns lightly golden and is set. Take the crust out and allow it to cool completely in the pan before adding the cheesecake batter.

Water bath preparation

Preheat the oven to 325°F (165°C), no fan, and prepare a roasting pan for the water bath that is bigger in size, than your springform pan. Set it aside.
Wrap the outside of the springform pan containing the crust in a minimum of 4-5 layers of heavy-duty aluminum foil, covering the bottom and sides to prevent leaks. For extra protection, you can also place the foil-wrapped pan inside a large oven-safe bag.

Cheesecake batter

Add the room-temperature full-fat cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed for 2 minutes until smooth and free of lumps, then scrape down the sides and bottom of the bowl.
Add the granulated sugar and continue creaming on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.
Add the room-temperature sour cream, freshly squeezed lemon juice, vanilla, and a pinch of salt. Mix on low speed for about 10 seconds, just until blended, then scrape down the bowl again.
In a small bowl, lightly whisk the room-temperature eggs until just combined. With the mixer on low speed, slowly pour in the eggs and mix for about 30 seconds, only until incorporated. Stop mixing as soon as the batter is smooth and even.

Assemble the cheesecake

Layer the cheesecake in the prebaked crust in the following way from bottom to top:
½ of the cheesecake batter
½ of the coffee dipped ladyfingers in one layer
½ of the cheesecake batter
½ of the coffee dipped ladyfingers in one layer
When arranging the ladyfingers on top of the cheesecake layer, gently press them about halfway into the batter, making sure they sit lightly on the surface.
Then, move the pan onto the roasting pan. Carefully pour hot water into the roasting pan until it reaches about thirdway up the sides of the springform pan, then transfer it with the cheesecake and water into the oven.
Bake the cheesecake in the water bath at 325°F (165°C) for 75-85 minutes, until the edges are set but the center is still slightly jiggly when gently shaken. Do not open the oven door during baking.
After the baking time is over, turn off the oven but leave the cheesecake inside the closed oven for another 60 minutes. After 60 minutes, remove the roasting pan from the oven and carefully lift the cheesecake out of the water bath. Unwrap the foil and place the pan on a wire rack. Let it cool at room temperature for about 1 hour.
Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least 6 hours, or overnight, until fully set. Only after chilling, release the springform pan and remove the cheesecake carefully.

Mascarpone topping

Place the mascarpone in a mixing bowl, then add the cold heavy cream and sifted powdered sugar. Whip with an electric hand mixer. After 2–3 minutes, once the frosting is fluffy and pipeable, stop mixing immediately. Using a round nozzle tip, pipe the frosting on top of the cheesecake, and then finish with dusting cocoa powder on top, just before serving.
Storing
Once the cheesecake has chilled and set, cover any leftovers with plastic wrap or aluminum foil, and store it in the refrigerator for up to 2-3 days to maintain freshness and prevent it from drying out.
Freezing
After the cheesecake has fully chilled - but before mascarpone frosting is added on top - wrap the whole cheesecake (still in the springform pan) or individual slices tightly in plastic wrap, then add a layer of aluminum foil for protection; freeze for up to 2–3 months, and when ready to serve, transfer to the refrigerator to thaw slowly overnight for the best texture.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Do not skip the salt; it will balance the flavors.
Feel free to substitute Graham crackers with Digestive biscuits.
The crust is sweet enough, but for people with an extra sweet tooth, feel free to add 1-2 tablespoons of granulated sugar to this crust recipe.
For the cheesecake batter, use full-fat ingredients at room temperature.
Choose high-quality mascarpone, as cheaper brands can be grainy and affect the smoothness of the frosting.
High-quality vanilla extract or paste makes a significant difference.

TECHNIQUE NOTES:

Make sure you read my step-by-step instructions in the post above with all the details of how to make this cheesecake crust. A short recipe alone is not able to cover all the necessary details and science behind baking.
When processing graham crackers in a food processor, stop as soon as you have fine, sandy crumbs. If you overprocess, the crackers can release too much fat and turn pasty, almost like cookie butter.
While preparing the crust, ensure that you press the crumbs firmly and evenly into the sides and bottom of your springform.
To avoid a crust that’s too hard, don’t over-pack the crumbs. Firm pressure is enough — pressing too tightly can make it difficult to cut clean slices later.
Use the paddle attachment, not the whisk, to avoid whipping air into the cheesecake batter.
Mix on low speed and scrape down the bowl frequently to achieve a smooth, lump-free texture.
Do not overmix after adding eggs — this prevents excess air and cracks.
When dipping ladyfingers into coffee, let them absorb just enough to moisten, but avoid soaking them until they become overly wet or fall apart. They should hold their shape while still carrying the coffee flavor.
Since the top of the cheesecake will be covered with mascarpone frosting, you can optionally skip the water bath. However, the water bath not only helps avoid cracks on the top of cheesecake but also contributes to even baking throughout.
Allow slow cooling in the oven before chilling to avoid sinking or splitting.
Do not cut the cheesecake until it has fully set in the refrigerator.
Use a sharp knife dipped in hot water and wiped clean between each cut for neat slices.

Nutrition