Indulge in the ultimate treat: a silky, creamy cheesecake infused with the rich flavors of Tiramisu. With a chocolate crust, a layer of coffee-soaked ladyfingers, and a luscious coffee mascarpone cream topping, this dessert is a showstopper that’s sure to impress!
Ingredients
Method
#### For the Chocolate Crust:
- Preheat the oven to 350°F. Grease the bottom of a 10-inch springform pan (3 inches tall).
- In a food processor, grind the chocolate cream cookies and melted butter until fine crumbs form. Press the mixture firmly into the bottom of the pan.
- Bake for 7-8 minutes, then set aside to cool.
#### For the Cheesecake Filling:
- Reduce the oven temperature to 320°F.
- In a stand mixer bowl, beat the cream cheese, mascarpone, sugar, salt, and vanilla until creamy.
- Lightly whisk the eggs in a separate bowl, then gradually add them to the cream cheese mixture, mixing until just combined.
- Add the heavy cream, sour cream, and cornstarch, and mix until smooth.
#### For Assembly & Baking:
- Wrap the outside of the springform pan tightly with aluminum foil.
- Pour half of the cheesecake batter into the crust. Layer the soaked ladyfingers on top, then pour the remaining batter over them.
- Place the pan in a larger baking dish filled with 1-2 inches of boiling water.
- Bake for about 80 minutes, or until the edges are set but the center is slightly jiggly.
- Let the cheesecake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator overnight.
#### For the Coffee Mascarpone Cream:
- In a bowl, whisk together the mascarpone, sugar, and dissolved coffee until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
#### For Decoration & Serving:
- Carefully remove the cheesecake from the pan and place it on a serving platter.
- Spread a thin layer of the coffee mascarpone cream over the top, then pipe the remaining cream decoratively over the surface.
- Dust with cocoa powder before serving.
Notes
- Ensure the springform pan is 3 inches tall to accommodate the batter properly. If using a 9-inch pan, there may be some leftover batter.
- Dip the ladyfingers quickly in the coffee to prevent them from becoming too soggy.