Tiramisu Cheesecake

Tiramisu Cheesecake

 

My indecisive nature is usually causing me more harm than good. I can spend all day shopping only to return home empty-handed and then drag my husband back to the store to help me choose.  Picking a restaurant for a dinner out is an absolute nightmare and deciding on a menu item is even worse.

You see the name of my blog, don’t you?

There’s your first clue. I couldn’t decide what I am most passionate about thus I’m doing it all. I’m cooking, writing, photographing, crafting, gardening, etc. all while holding a day job at the office and being a wife, daughter, mom, grandma, and a dog owner. Whew, no wonder I’m chronically exhausted! It is said that indecisiveness is the killer of inspiration, but I beg to differ.

Look at this tiramisu cheesecake!

I was contemplating which one of my two most favorite cakes to bake for my birthday when a light bulb came on in my head: bake both as one. Double the love! I’m sure I wasn’t inventing the warm water but hey, I didn’t have to decide! 

Note: best to make a day ahead. And so, here it goes:

Tiramisu Cheesecake

Tiramisu Cheesecake. Double the love! Don't settle on only one cake, have them both and eat… Click To Tweet

Ingredients:

For the Coffee Mixture (for dipping ladyfingers):
1/2 cup Hot Water
2 tablespoons Sugar
1 tablespoon Instant Espresso or strong  Coffee
2 tablespoons coffee-flavored Liqueur

For the Cheesecake:
3 (8 oz.) packages full-fat Cream Cheese, at room temperature
2 large Eggs
2/3 cup Heavy Whipping Cream
1 1/3 cups Sugar
1/4 cup Cornstarch (cornflour, for my European friends)
1 tablespoon Hot Water
1 tablespoon Instant Espresso or strong Coffee
1 tablespoon Pure Vanilla Extract
24 Ladyfingers, divided

 For the Tiramisu:
1 (8 oz.) carton Mascarpone Cheese
1 tablespoon Pure Vanilla Extract
1 1/2 cups cold Heavy Whipping Cream
2 tablespoons Sugar

 

Directions:

Coffee Mixture:
Combine the water and espresso in a small saucepan until dissolved. Add the sugar and coffee liqueur, bring to a boil, reduce heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.

Cheesecake:
Stir the water and instant coffee together in a small cup until dissolved.  Let cool. Stir coffee into the 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.

In a large bowl, with an electric mixer, beat one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed. Blend in remaining cheese, one package at a time. Add the eggs, one at a time, and continue to beat slowly until combined. Beat in the remaining sugar and vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended; take care not to over whip! Spoon the batter into a springform pan.

Place the 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.

Tiramisu Cheesecake

Tiramisu:
In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Do not over mix! Beat in vanilla. Gently fold in the mascarpone with a rubber spatula.

Remove the cake from the freezer and let it stand at room temperature 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.

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.

Tiramisu Cheesecake

Tiramisu Cheesecake

Tiramisu cheesecake is the only cake I could never get tired of eating.

Tiramisu Cheesecake

Like cheesecake fusions? You’ll love Baklava Cheesecake and Layered Maple Cheesecake!

Tiramisu Cheesecake

Rating: 51

Tiramisu Cheesecake

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.

Ingredients

  • For the Coffee Mixture (for dipping ladyfingers):
  • 1/2 cup Hot Water
  • 2 tablespoons Sugar
  • 1 tablespoon Instant Espresso or strong Coffee
  • 2 tablespoons coffee-flavored Liqueur
  • .
  • For the Cheesecake:
  • 3 (8 oz.) packages full fat Cream Cheese, at room temperature
  • 2 large Eggs
  • 2/3 cup Heavy Whipping Cream
  • 1 1/3 cups Sugar
  • 1/4 cup Cornstarch
  • 1 tablespoon Hot Water
  • 1 tablespoon Instant Espresso or strong Coffee
  • 1 tablespoon Pure Vanilla Extract
  • 24 Ladyfingers, divided
  • .
  • For the Tiramisu:
  • 1 (8 oz.) carton Mascarpone Cheese
  • 1 tablespoon Pure Vanilla Extract
  • 1 1/2 cups cold Heavy Whipping Cream
  • 2 tablespoons Sugar

Directions

Coffee Mixture:

Combine the water and espresso in a small saucepan until dissolved. Add the sugar and coffee liqueur, bring to a boil, reduce heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.

Cheesecake:

Stir the water and instant coffee together in a small cup until dissolved. Let cool. Stir coffee into the 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.

In a large bowl, with an electric mixer, beat one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed.

Blend in remaining cheese, one package at a time. Add the eggs, one at a time, and continue to beat slowly until combined. Beat in the remaining sugar and vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended; take care not to over whip! Spoon the batter into a springform pan.

Place the 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.

Tiramisu:

In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Do not over mix! Beat in vanilla. Gently fold in the mascarpone with a rubber spatula.

Remove the cake from the freezer and let it stand at room temperature 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.

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 refrigerator for up to one week or freeze for up to one month.

http://all-thats-jas.com/2014/12/tiramisu-cheesecake.html

This recipe was featured at Busy Monday1800GoodFood

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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62 Replies to “Tiramisu Cheesecake”

  1. Miz Helen

    Your Tiramisu Cheesecake looks delicious. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen
    Miz Helen recently posted…Pistachio ParfaitMy Profile

    Reply
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  4. Dara

    I love tiramisu! It is my favorite dessert. I believe I had it in cheesecake form at the cheesecake factory once upon a time, but I don’t know about making it myself…I am not a very good cook. Hm, maybe I will get the resident baker (my 17-yr-old) to try it out. 🙂
    Dara recently posted…Blogger Starshine: GriniaMy Profile

    Reply
    • Jas Post author

      Dara, I’m not a good baker. In fact, I don’t like baking for the fact that I have to measure everything. Yet I keep baking. Showing cakes who’s the boss, lol.

      Reply
      • Tim

        Do I use regular unsweetened cocoa powder on this? Seems like that would be bitter. I have this in the freezer now and am going to do the tiramisu layer tomorrow. I have Hershey’s “Natural unsweetened” cocoa powder. Will that work ok?

        Reply
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  6. Jill

    What brand of ladyfingers did you use. I had a had time finding them in a local store, but I did. However they didn’t look as big as your ladyfingers.

    Reply
    • Jas Post author

      Hi, Jill! I honestly don’t remember. I do have some leftovers (I should clean my pantry more often) but they are out of the box (which I don’t have anymore) and in a clear package. They are about 4-inch long, but that really doesn’t matter. You can layer more or break them in pieces as needed to fill the gaps. Once the cake is assembled you won’t be able to tell what size they are 🙂 Let me know if you have more questions and have fun baking 😀

      Reply
      • Jill

        I made the cheesecake and it was delicious. I did not care for the size of my lady fingers, but found another store that has some and will try theirs next time. Even with the small lady fingers it was still delicious and a great recipe! Thanks!
        Jill recently posted…Lemon Basil Grilled Pork ChopsMy Profile

        Reply
          • Jas Post author

            Girl, you’re on a roll! That is awesome! I’m making two new fusion cheesecakes. One for Thanksgiving and another for my birthday. Both should be on the blog soon after (well, maybe not the Thanksgiving one until next season). Stay tuned 😀 And happy holidays!!! XO

  7. Robyn

    This was worth the effort! I think this will be my go-to cheesecake recipe from now on, even without the tiramisu part. I’m never going back to any other cheesecake base, that’s for sure: ladyfingers from now on!

    Reply
    • Jas Post author

      I’m so happy you tried it (since there are so many steps in the making) and that you like it! YAY! Thank you so much for stopping in and leaving me a note. I truly appreciate it! Have a wonderful week 😀

      Reply
      • Robyn

        We had friends around on Saturday who ate half the cake, but we were left with so much that I have been eating about two slices a day and there’s still some left. It’s probably a good thing it’s more of a special-occasion cake otherwise I’d be super-unhealthy…

        Reply
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  9. Marianne

    Hi, just a question re: instant espresso. Are these granules like instant coffee or something else? I’ve never seen it in stores before. Thanks.

    Reply
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  11. danielle

    This looks amazing, going to make it tomorrow! Wondering does the top layer of ladyfingers that you dipped in the coffee mix get soft? Do I need to soak them very well or the cream softens them? Just afraid mine will be crisp! LOL Thank you!!!

    Reply
    • allthatsjas Post author

      Hi Danielle, thank you for stopping in! The longer they stand, the softer they’ll become but never too soft (or maybe we just ate it too quick to notice, lol). I would say, do as you normally would. Make them moist, but don’t drench them in the coffee 🙂 Please do make ahead for two reasons: the process is lenghtly and it’s better the next day anyways 😀 Let me know if you have any other questions. Hope you’ll love it just as much as we did! 😀

      Reply
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  13. Adina

    Hi! I would like to make this recipe for a friend’s shower next weekend but I don’t have enough freezer space. Would it be possible to just chill the cheesecake and ladyfingers rather than freeze them? Thanks for this lovely recipe!

    Reply
    • allthatsjas Post author

      Hi, Adina! I am so sorry for the late response, it’s been a crazy busy week for me. Yes, you can keep in in the refrigerator, but it will take more time for it to set. Making it a few days ahead would be my suggestion. Hope you’ll give it a try if it’s not too late. Have a wonderful week! XOXO

      Reply
  14. Angela

    I don’t know if this recipe is still watched by the creator, but this tiramisu cheesecake is OUT OF THIS WORLD!! It took me a bit of time to make it, but it was easy and I followed instructions to a “T”.

    This is my daughter’s birthday cake this year and I don’t think I could have picked a better recipe!! Thanks so much

    Reply
    • allthatsjas Post author

      Wow, Angela, you just made my day! I am so happy you tried it out and loved it as much as I did! Yes, it is a bit time-consuming, but well worth the effort. Happy birthday to your daughter and have a wonderful Easter time! XOXO

      Reply
  15. Gloria

    I had to check this out, combination of my both my favorite recipes. I have combined cheese cake with brownies, with Apple Pie filling, but Tiramisu, absolutely HAVE TO make this. I have a 4 and 5 bar cream cheese cheesecake recipe which is New York style, this looks creamy. I think I can handle all this creaminess, lol…

    Thank you for a wonderful recipe, I will pin and share.

    Reply
    • allthatsjas Post author

      Thank you, Gloria! You’ll love this one too, I guarantee! Cheesecake with brownies….oh my, that must be really decadent! Will have to try it for myself 😀 Have a beautiful day and thanks for stopping in!

      Reply
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  18. MD

    One question: I have a family recipe that uses eggs for the mascarpone tiramisu, so I am wondering if I could swap the tiramisu topping with the recipe that I have. Thanks!

    Reply
    • allthatsjas Post author

      Of course! There are really no rules. If you like other filling better, go for it! Just make sure you have enough 🙂 Please let me know how it turned out, I’d love to know!!! Thank you.

      Reply
  19. Virginia

    In your instructions it does not say at anytime say to add the eggs in the cheesecake step…I followed your recipe exactly and after I poured the batter in the pan on top of the ladyfingers and was about to place it in the oven I noticed the eggs still sitting on the counter. So I had to scoop most of the batter back out into my mixing bowl carefully not to tear up the soft ladyfingers and added the eggs. I then spread it back into my pan and it’s in the oven now and I have my fingers crossed it still turns out ok or all my ingredients have been wasted!

    Reply
    • allthatsjas Post author

      OMG, you are absolutely right! I missed that part! I am so sorry and hope it still turns out alright! I feel so bad right now because those things have happened to me before and I always double-check that I didn’t forget something. Now I’m one of those people too! 🙁
      Thank you so much for pointing it out to me. I’m fixing it right now!

      Reply
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