A delightful combination of tiramisu and cheesecake, this Baked Tiramisu Cheesecake features creamy layers, coffee-soaked lady fingers, and a cocoa dusting that evoke the warmth of an Italian café.
Baked Tiramisu Cheesecake
When it comes to indulgent desserts, a Baked Tiramisu Cheesecake stands out as a harmonious blend of two beloved treats: the classic Italian tiramisu and a rich, creamy cheesecake. This dessert combines the velvety textures of mascarpone and cream cheese with the bold flavors of coffee and cocoa. Perfect for celebrations, dinner parties, or a sweet treat at home, this cheesecake is sure to impress your friends and family. The luscious layers topped with a dusting of cocoa powder create a visual delight that tempts the taste buds and evokes the warmth of an Italian café.
Imagine serving this showstopper at your next gathering—it’s not just a dessert; it’s a conversation starter. With each bite, guests will savor the depth of flavor, while the smooth texture melts in their mouths. Whether it’s a special occasion or just a craving for something sweet, this Baked Tiramisu Cheesecake is a delightful way to elevate any moment.
"This is what the finished dish looks like when perfectly baked."
Ingredients
- Cream cheese
- Mascarpone cheese
- Sugar
- Eggs
- Vanilla extract
- Chocolate crust (graham cracker or chocolate cookie crust)
- Coffee (for soaking)
- Lady fingers
- Cocoa powder (for dusting)
- Whipped cream (optional for topping)
"Gather all your ingredients to make this delectable cheesecake."
Directions
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine cream cheese, mascarpone cheese, and sugar. Beat until the mixture is smooth and creamy.
- Add eggs to the mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare a springform pan by layering in the chocolate crust, pressing it evenly across the bottom.
- Dip lady fingers into the coffee briefly, then layer them over the prepared crust.
- Pour the creamy cheese mixture over the lady fingers and use a spatula to smooth the top evenly.
- Bake in the preheated oven for about 60 minutes or until the edges are set and the center is slightly jiggly.
- Remove from the oven and allow to cool, then refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- Before serving, dust the top with cocoa powder and add whipped cream if desired.
Tips & Variations
- Ingredient Substitutions: You can substitute the mascarpone cheese with cream cheese if needed, though it may alter the flavor slightly. For a vegan version, use plant-based cream cheese and aquafaba as an egg substitute.
- Optional Variations: Add a splash of coffee liqueur to the cheese mixture for an extra kick, or layer in some chocolate ganache for a richer dessert.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator. This cheesecake can last up to 5 days. To reheat, let it come to room temperature, or lightly warm in a microwave for just a few seconds.
Recipe Information
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 5 hours 20 minutes (including refrigeration)
- Servings: 10
- Difficulty level: Moderate
Baked Tiramisu Cheesecake
A delightful combination of tiramisu and cheesecake, this Baked Tiramisu Cheesecake features creamy layers, coffee-soaked lady fingers, and a cocoa dusting that evoke the warmth of an Italian café.
Ingredients
Cheesecake Base
- 8 oz Cream cheese
- 8 oz Mascarpone cheese
- 1 cup Sugar
- 3 large Eggs
- 1 tsp Vanilla extract
Crust & Topping
- 1 package Chocolate crust (graham cracker or chocolate cookie crust)
- 1 cup Coffee (for soaking)
- 24 pieces Lady fingers
- 2 tbsp Cocoa powder (for dusting)
- 1 cup Whipped cream (optional for topping)
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine cream cheese, mascarpone cheese, and sugar. Beat until the mixture is smooth and creamy.
- Add eggs to the mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare a springform pan by layering in the chocolate crust, pressing it evenly across the bottom.
- Dip lady fingers into the coffee briefly, then layer them over the prepared crust.
- Pour the creamy cheese mixture over the lady fingers and use a spatula to smooth the top evenly.
Baking
- Bake in the preheated oven for about 60 minutes or until the edges are set and the center is slightly jiggly.
- Remove from the oven and allow to cool, then refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Serving
- Before serving, dust the top with cocoa powder and add whipped cream if desired.
Notes
Ingredient Substitutions: You can substitute the mascarpone cheese with cream cheese if needed, though it may alter the flavor slightly. For a vegan version, use plant-based cream cheese and aquafaba as an egg substitute. Optional Variations: Add a splash of coffee liqueur to the cheese mixture for an extra kick, or layer in some chocolate ganache for a richer dessert. Storage Tips: Store any leftovers in an airtight container in the refrigerator. This cheesecake can last up to 5 days. To reheat, let it come to room temperature, or lightly warm in a microwave for just a few seconds.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 8gFat: 30gSaturated Fat: 17gSodium: 290mgFiber: 1gSugar: 25g
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