Coffee

Tiramisu Cheesecake

by:
May 26, 2015
1 Rating
Author Notes

Double the love! Don't settle on only one cake, have them both and eat it too! The flavors of silky cheesecake and creamy tiramisu are just so hard to resist. —Jas

  • Prep time 50 minutes
  • Cook time 1 hour 10 minutes
  • Makes 8-inch cake pan
Ingredients
  • Cheesecake and coffee mixture
  • 3 8 oz. each full-fat Cream Cheese, at room temperature
  • 2 large eggs
  • 2/3 cup heavy whipping cream
  • 1 1/3 cups sugar, divided
  • 1/4 cup cornstarch
  • 1 tablespoon hot water
  • 1 tablespoon instant espresso, or strong coffee
  • 1 tablespoon pure vanilla extract
  • 24 CRUST: ladyfingers, divided
  • FOR THE COFFEE MIXTURE:
  • 1/2 cup hot water
  • 2 tablespoons sugar
  • 1 tablespoon instant espresso or strong coffee
  • 2 tablespoons coffee-flavored liqueur
  • Tiramisu filling
  • 8 ounces mascarpone cheese
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups cold heavy whipping cream
  • 2 tablespoons sugar
In This Recipe
Directions
  1. Cheesecake and coffee mixture
  2. Coffee Mixture for ladyfingers: Combine the 1/2 cup water and 1 tablespoon espresso in a small saucepan until dissolved. Add 2 tablespoons sugar and 2 tablespoons coffee liqueur. Bring to a boil, reduce heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.
  3. Cheesecake layer: Stir 1 tablespoon hot water and 1 tablespoon instant coffee together in a small cup until dissolved. Let cool. Stir coffee mixture into 2/3 cup heavy cream. Set aside. Preheat oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of an 8 or 9-inch springform pan (oddly, mine is 8 1/2-inch). Dip 12 ladyfinger cookies into the coffee mixture just long enough to get them wet, do not soak them! Arrange the ladyfingers on the bottom of the pan. (break or cut the last one to fit and fill the gaps). Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides.
  4. In a large bowl, with an electric mixer, beat one package of the cream cheese, 1/3 cup of the sugar, and 1/4 cup cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed. Blend in remaining 2 packages of the cheese, one package at a time. Add the 2 eggs, one at a time, and continue to beat slowly until combined. Beat in the remaining cup of sugar and 1 tablespoon vanilla. Beat on medium speed just until light and fluffy. Slowly beat in the heavy cream/coffee mixture until blended; take care to not over whip! Spoon the batter into prepared springform pan.
  5. Place the springform pan in a large shallow pan containing hot water that comes about halfway up of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes - the outside of the cake will set but the center will still be loose. Remove the cake from the water bath and let cool in the pan, on a wire rack, for 2 hours. Cover with plastic wrap and refrigerate until completely cold, preferably overnight or at least 4 hours. Top the cold cheesecake, still in the pan, with a layer of 12 ladyfingers dipped in the coffee mixture. Transfer the cake to the freezer until completely frozen, 3-4 hours or overnight.
  1. Tiramisu filling
  2. In a medium-size bowl, whip the 1 1/2 cups cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add 2 tablespoons sugar and beat until the stiff peaks form. Do not over mix! Beat in 1 tablespoon vanilla. Gently fold in 8 oz. mascarpone with a rubber spatula.
  3. Remove the cheesecake from the freezer and let it stand at room temperature for about 10 minutes. Spoon the 2/3 of the mascarpone mixture on the top of the cheesecake and even out with a frosting spatula. Since the cheesecake is still very cold, the mascarpone cream will set fast. Release and gently remove the sides of the springform. Spread the remaining mascarpone cream around the sides of the cake.
  4. To decorate, sprinkle with cocoa powder or chocolate curls. Refrigerate at least 2 hours, until the mascarpone layer is cold and cheesecake layer has defrosted. Slice cake with a sharp straight-edge knife cleaning it with a paper towel between each slice. Keep leftover cake covered in a refrigerator for up to one week or freeze for up to one month.
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  • Elizabeth
    Elizabeth
  • Maro
    Maro
  • Jas
    Jas
  • Jo Ann Redding
    Jo Ann Redding

12 Reviews

Elizabeth February 27, 2021
Delicious! But I found at 60 minutes (I used a 9” springform) that the center was already totally set and was reading 176F, which I’d read was a touch high. Next time I’ll start checking on how wobbly it is around 50 minutes. I made the mistake of not using room temp eggs, and maybe not letting my cream cheese get a little softer in the microwave so the cheesecake filling wasn’t 100% smooth but it turned out ok. Also, folding the mascarpone in was not easy. The texture of mine at least was like refrigerated cream cheese: really thick. I might suggest leaving that out at room temp for a couple hours prior to folding it into the slightly more delicate whipped cream, otherwise it’s so hard to get those chunks out. But that’s part of why you cover it with cocoa powder, right?
 
Maro January 23, 2020
Hi there, just wondering why it’s necessary to freeze the cheesecake before adding mascarpone topping? Could you not just refrigerate? Thank you !
 
Maro January 23, 2020
Sorry I should have put in question section!
 
Author Comment
Jas January 24, 2020
Hi Maro, the reason you want it frozen is that the coffee-soaked ladyfingers will crumble when you try to spread the marsacope topping over them. It also aids in setting the topping quickly. Otherwise, you're adding more to the refrigeration time. It's up to you. I hope that helps!
 
Maro January 24, 2020
Ok great, thanks so much for getting back to me, that makes sense! Appreciate it very much! It looks great!
 
Author Comment
Jas January 27, 2020
You're welcome! Enjoy! :D
 
Jo A. August 26, 2019
This cake is amazing. I received compliments from everyone. However, if someone has never made cheesecake or tiramisu the recipe is confusing. I figure it out and this will be my go to dessert for special occasions.
 
Author Comment
Jas September 11, 2019
Thank you so much for trying my recipe. I would like to make it more user-friendly, so could you please tell me which part was confusing? Also, have you tried my no-bake tiramisu cheesecake? Much easier to make with the same results :)
Enjoy! https://all-thats-jas.com/the-best-no-bake-tiramisu-cheesecake-3.html
 
Jo A. September 11, 2019
It took me a minute to figure out how much sugar went into the coffee mixture. Then the other 1/3 cup of sugar went into the cheesecake mixture. Also a break between vanilla and lady fingers down to coffee liquor (crust maybe) would help too. This was such a hit, I can't wait to make it again. I got one piece. My family devoured the rest. I'll have to try your no bake as well!!!!
 
Author Comment
Jas September 16, 2019
Thank you so much for your input, Jo! I tried to fix it as much as I could, as this format is not flexible. For example, I can't recognize the list. If I try to separate the steps or instructions, the new one goes on the bottom of the list where it doesn't make sense (wish they were movable like on some other sites). However, I add the quantity of each ingredient into the recipe directions, so I hope that will make it easier to understand. :)
 
Author Comment
Jas September 16, 2019
*reorganize, not recognize. Darn autocorrect, lol.
 
Jo A. March 1, 2021
Thank you so much!!