Baked Tiramisu Cheesecake recpie
This Baked Tiramisu Cheesecake combines the creamy texture of a New York-style cheesecake with the rich, coffee-infused flavors of traditional Italian tiramisu, featuring espresso-soaked ladyfingers, a chocolate crust, and a Marsala-infused custard. Topped with whipped cream and a dusting of cocoa, its perfect balance of flavors and textures makes it a showstopping dessert for any occasion.
Equipment
- 9-inch springform pan
- Mixing bowls.
- Electric mixer (stand or hand mixer)
- Food processor (for crushing biscuits, optional)
- Rolling pin (alternative to food processor)
- Spatula
- Whisk
- Measuring cups and spoons
- Parchment paper
- Aluminum foil
- Large roasting dish (for water bath)
- Boiling kettle (for water bath)
Ingredients
- The Cheesecake Base
- 1 ½ cups Graham cracker crumbs digestive biscuits, or cookies
- 6 tablespoons Unsalted butter melted and cooled
- 2 tablespoons Packed brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons All-purpose flour
- The Cheesecake Filling
- 16 oz Full-fat cream cheese
- 8 oz Mascarpone
- ¾ cup Sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 3 large Eggs room temperature, for a smooth, velvety finish
- Coffee-Soaked Biscuits
- 12 Ladyfinger biscuits arrowroot biscuits, or sponge fingers
- ½ cup Hot espresso for deep, bold flavor
- Whipped Cream Topping and Decoration
- 1 cup Whipping cream lightly sweetened
- 2 tablespoons Granulated sugar
- 1 teaspoon Instant coffee
- 2 tablespoons Brewed espresso
- 2 tablespoons Dutch cocoa powder for dusting
- Extra Indulgence
- ¼ cup Semisweet chocolate shavings
- 1 tablespoon Coffee liqueur for extra richness
- Rich Whipped and freshly prepared layers
Instructions
- Preparing the Crust
- Preheat the oven to 170C (325F).
- Line a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil to protect it during the water bath.
- Crush the biscuits into fine crumbs using a food processor or place them in a resealable bag and crush with a rolling pin.
- Mix the crumbs with melted butter, then press the mixture evenly into the tin.
- Bake for 10 minutes, then let it cool completely before adding the filling.
- Making the Cheesecake Batter
- Combine cream cheese, mascarpone, and sugar in a large bowl.
- Beat on low speed until the mixture is smooth.
- Add vanilla extract, followed by flour and corn flour, and mix until fully incorporated.
- Whisk the eggs lightly in a separate bowl, then gradually add them to the batter, mixing gently to avoid too much air.
- Slowly pour in the warm heavy cream, stirring continuously.
- Melt the white chocolate and blend it into the mixture.
- Pour half of the batter into the prepared tin and spread it evenly.
- Adding the Sponge Layer
- Dip the sponge fingers into hot espresso for a quick moment, ensuring they are soaked but not too soft.
- Arrange them in a single layer over the cheesecake batter, cutting some in half if necessary to fill any gaps.
- Lightly dust the sponge layer with cocoa powder for extra flavor.
- Pour the remaining batter over the top and gently tap the pan to remove any air bubbles.
- Baking the Cheesecake
- Place the cheesecake in a large roasting dish and carefully pour boiling water around it to create a water bath.
- Bake for 35-40 minutes at a low temperature until the sides are set but the center remains slightly jiggly.
- Turn off the oven, open the door slightly, and let it sit for one hour.
- Remove it from the oven and place it in the fridge overnight to set completely.
- Decorating and Serving
- Remove the cheesecake from the pan and transfer it to a serving stand.
- Beat whipping cream with sugar until stiff peaks form.
- Pipe the cream on top in a decorative pattern.
- Lightly dust the cheesecake with cocoa powder.
- Add gratings of semisweet chocolate or drizzle with coffee-flavored liqueur for an extra indulgent touch.
- Now, it’s ready to serve and enjoy!
Notes
Ensure the cheesecake is fully chilled overnight before serving for the best texture.
The water bath helps prevent cracking and ensures a smooth consistency.
Ladyfingers should only be lightly dipped in espresso to avoid becoming soggy.
Whipped cream topping should be added fresh before serving for the best texture.
Freezing is possible, but avoid freezing with the cream topping.
The water bath helps prevent cracking and ensures a smooth consistency.
Ladyfingers should only be lightly dipped in espresso to avoid becoming soggy.
Whipped cream topping should be added fresh before serving for the best texture.
Freezing is possible, but avoid freezing with the cream topping.