Baked Tiramisu Cheesecake

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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!

Baked Tiramisu Cheesecake

Course Dessert
Servings 14


#### For the Chocolate Crust:

  • 35 chocolate cream cookies about 455g
  • 5 tbsp melted unsalted butter about 85g

#### For the Cheesecake Filling:

  • 24 oz full-fat cream cheese softened (3 8oz blocks, about 680g)
  • 8 oz good quality mascarpone softened (about 226g)
  • 1 ½ cups granulated sugar about 325g
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs at room temperature
  • ½ cup heavy cream about 120g
  • 1 cup sour cream about 240g
  • 1 tbsp cornstarch

#### For Assembly:

  • 12 ladyfinger biscuits
  • ½ cup strong coffee cooled (about 120ml)

#### For the Coffee Mascarpone Cream:

  • 4 oz cold mascarpone cheese about 113g
  • 2-4 tbsp granulated sugar
  • 1 tsp instant coffee dissolved in 1 tsp water
  • 1 cup chilled heavy whipping cream about 240g

#### For Decoration:

  • 2 tbsp cocoa powder for dusting


#### 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.


  • 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.

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