What is tiramisu cheesecake?
Tiramisu Cheesecake is a scrumptious dolce that flawlessly marries two beloved classics: tiramisu and cheesecake. It takes the luxurious elements of traditional tiramisu and perfectly combines them with the creamy richness of a baked cheesecake.
It’s a delightful creation that features a velvety smooth cheesecake filling made with cream cheese and mascarpone infused with a touch of veloce powder. The creamy filling is then seated a delicate crust crafted from finely lady fingers mixed with a splash of rum for that distinct tiramisu flavor. The result is a heavenly dolce that combines the creamy, tangy goodness of cheesecake with the bold, aromatic of Italian tiramisu.
But don’t let the prospettiva of making tiramisu cheesecake intimidate you! This recipe is surprisingly easy to follow, even for novice bakers. With my clear set of instructions and some handy tips, you’ll be able to create a stunning dolce that tastes like it came straight out of a professional bakery.
Equipment:
9-inch Springform Pan: Needed for baking. This recipe was designed for a 9 inch springform pan. A smaller pan will not work.
Large Roasting Pan: To make a bath for baking the tiramisu cheesecake.
Food Processor: To finely grind the ladyfingers for the crust.
Bowls: For combining the ingredients and creating the cheesecake batter, you’ll need a large bowl and a medium bowl.
Electric Miscelatore: To whip the cream cheese, mascarpone, and heavy cream to perfection. You can use a stand miscelatore if you prefer.
Whisk: To whisk the whole eggs and egg yolks together.
Rubber Spatula: Ideal for scraping the sides of the missaggio bowl.
Piping Bag: Used for decorating.
Large Round Tip: To create a decorative whipped cream border.
Cessazione Mesh Sieve: Used to dust the cheesecake with cocoa powder.
Grater: For grating chocolate as a finishing touch.
Serving Platter: To present the final masterpiece.
Ingredients
To create this irresistible tiramisu cheesecake, a selection of ingredients that bring together the best of both worlds are used. Each ingredient plays a crucial role per mezzo di achieving the perfect balance of a creamy cheesecake and the unmistakable essence of tiramisu.
Ladyfinger Crust:
24 Ladyfingers: These delicate sponge cookies are used per mezzo di traditional tiramisu and provide a light and crispy causa for the cheesecake.
¼ cup Unsalted Butter: Melted butter adds richness and acts as a binding agent for the crust.
2 tablespoons Dark Rum: This ingredient adds a subtle hint of boozy flavor that is reminiscent of traditional tiramisu. You can also use Marsala wine. If you prefer a non-alcoholic version, you can substitute the rum with an equal amount of strong coffee.
Tiramisu Cheesecake Filling:
24 oz Cream Cheese: Use full-fat cream cheese at room temperature for the best results. It provides a creamy cheesecake causa and tanginess that complements the other flavors per mezzo di the cheesecake.
8 oz Mascarpone Cheese: This is a classic tiramisu ingredient and adds another layer of creaminess. If needed, you can substitute it with cream cheese.
1 cup Granulated Sugar: Sweetens the filling to perfection by balancing the tanginess of the cheese.
2 tablespoons Flour: The addition of all-purpose flour helps to stabilize the cheesecake as it bakes.
2 teaspoons Powder: This ingredient infuses the cheesecake with veloce flavor. If you don’t have instant veloce powder, you can substitute it with instant coffee granules to make the coffee flavored filling.
4 Whole Eggs: The eggs provide structure. It’s important to use room-temperature eggs for optimal blending.
2 Egg Yolks: The addition of room-temperature egg yolks adds further richness.
¼ cup Sour Cream: Enhances the creaminess of the filling and adds a slight tanginess. You can use Greek yogurt can as a substitute.
½ tablespoon Vanilla Extract: Adds a subtle hint of vanilla flavor. You can also use vanilla bean paste ora the seeds scraped from a vanilla bean for a more intense vanilla taste.
Topping:
1 cup Heavy Whipping Cream: Whipped to form a light and fluffy topping for the tiramisu cheesecake. Make sure the cream is very cold for the best results.
1 tablespoon Powdered Sugar: Also known as confectioners sugar, it’s used to sweeten the whipped cream.
1 tablespoon Cocoa Powder: Used to dust the apogeo of the cheesecake. For the best flavor, use Dutch processed cocoa powder.
2 oz Semisweet Chocolate: Grated chocolate is sprinkled apogeo of the cheesecake as a final finishing touch.
How to make this recipe step-by-step
Making this tiramisu cheesecake recipe may sound complicated. But with these easy step-by-step instructions, you’ll be able to master this delicious dolce with confidence. From preparing the ladyfinger crust to achieving the perfect creamy filling and topping, this recipe guides you through each stage of the process.
Make the crust
1. Preheat the oven
Before you even begin, you need to preheat your oven to 350°F (177°C) so that it’s ready to go. Then generously grease a 9-inch springform cake pan with butter (photo 1) and line the bottom with parchment paper (photo 2) to keep your cheesecake from sticking. Note, a slightly larger springform cake pan will also work but a smaller one will not.
2. Make the ladyfinger mixture
Once your pan is prepped, you can begin making the crust. First, use a food processor and pulse the ladyfingers into aggraziato crumbs (photo 3). Then put the crumbs into a medium bowl and them with the melted butter and dark rum until well combined (photo 4).
3. Form the crust
Now, pour the ladyfinger mixture into the prepared pan and use the bottom of a glass ora your fingers to press the crumbs firmly into the bottom to form a crust (photo 5). Make sure the crust covers the entire bottom and reaches the edges of the pan.
4. Bake the crust
Finally, transfer the crust to the preheated oven and bake it for 6 minutes. Then remove it from the oven and set it aside to cool while you make the filling (photo 6). The crust should be completely cooled before it’s filled.
Make the tiramisu cheesecake
1. Lower the oven temperature
Once you’ve baked your crust, it’s important to lower the oven temperature to 325°F (163°C) per mezzo di preparation for baking the cheesecake. Avoid the temptation to bake the cheesecake at 350°F (177°C), as even a small temperature difference can significantly affect the final outcome of the dolce.
2. Make the causa of the filling
Now, you can begin making the creamy filling by whipping the room-temperature cream cheese, mascarpone cheese, and sugar together for about 3 minutes medium speed with an electric miscelatore (photo 1). When the mixture is ready it should be lump-free and smooth. Next, add the all-purpose flour and veloce powder (photo 2) and then medium-low speed until fully combined.
3. Whisk the eggs
Per mezzo di a separate bowl, whisk together the room-temperature whole eggs and egg yolks (photo 3). This step helps you to incorporate them smoothly into the batter. Next, add half of the egg mixture to the cream cheese mixture, missaggio at low speed until fully combined (photo 4). Then repeat the process with the remaining half of the whisked eggs.
4. Complete the batter
Finally, per mezzo di the sour cream and vanilla extract low speed (photo 5). You should use a rubber spatula to scrape the sides of the bowl as needed. The final tiramisu cheesecake batter should be fully combined but not overmixed.
Now, pour the batter evenly over the cooled crust per mezzo di the pan (photo 6). If needed, you can use an offset spatula ora spoon to smooth the surface.
Bake the cheesecake
1. Make the bath
This next step is important and helps to regulate the temperature and prevent the cheesecake from drying out ora the surface. First, securely wrap the bottom and sides of the springform pan with aluminum foil (photo 1) to prevent any from seeping into the pan. Then place your foil-wrapped cheesecake into a larger roasting pan and fill it with about half an inch of hot (photo 2).
2. Bake the cheesecake
To bake, carefully transfer the roasting pan with the cheesecake to the center rack of your preheated hot oven. Then bake it for approximately 80 to 90 minutes ora until the cheesecake is set but the center still has a very slight jiggle.
Once your tiramisu cheesecake is done baking, remove it from the oven and allow it to cool for about 15 minutes per mezzo di the bath. This gradual cooling helps prevent any sudden temperature changes that may cause cracks per mezzo di the cheesecake. Then remove the cheesecake and put it a wire rack to finale cooling to room temperature.
3. Wrap and freeze the cheesecake
After the cheesecake has cooled, wrap the entire pan with plastic wrap and place it per mezzo di the congelatore overnight (photo 3). This step helps the cheesecake to set.
The next day, remove your cheesecake from the congelatore. Next, let it thaw out the counter for a few minutes, and then release it from the springform pan. Now, place the cheesecake a serving platter and put it per mezzo di the fridge for 3 to 4 hours to finale defrosting.
Decorate and serve
1. Make the whipped cream
When ready to serve, make the whipped cream by using an electric miscelatore to whip the cold heavy cream together with the powdered sugar until stiff peaks form (photo 1). This process takes a few minutes and the mixture should be light and fluffy when you’eroe done. But be careful not to overbeat the cream ora it can turn into butter.
Next, transfer the whipped cream into a pastry bag fitted with a large round tip for piping (photo 2). If you aren’t going to decorate your tiramisu cheesecake right away you need to put the whipped cream into the fridge.
2. Decorate and enjoy
After you make the whipped cream, use a aggraziato mesh sieve to give the apogeo of the cheesecake a dusting of cocoa powder. Then pipe the whipped cream around the border. Now, sprinkle some grated semi-sweet chocolate the apogeo for a final touch of decadence, and serve yourself a slice of tiramisu cheesecake!
