Decadent Italian Tiramisu Cheesecake Recipe
Decadent Italian Tiramisu Cheesecake combines the creamy richness of American-style cheesecake with the elegant flavors of classic Italian tiramisu. Featuring a graham cracker crust with hints of coffee liqueur and espresso, a smooth mascarpone and cream cheese filling, and a luscious whipped cream topping dusted with cocoa powder, this dessert is perfect for special occasions and indulgent gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 35 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Crust
- 200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits/ladyfingers)
- 100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil)
Filling
- 680 g (24 oz) full-fat cream cheese, room temperature
- 225 g (8 oz) mascarpone cheese
- 200 g (1 cup) granulated sugar
- 4 large eggs, room temperature
- 120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
- 2 tbsp Kahlua or coffee liqueur (optional)
- 1 tsp vanilla extract (can add almond extract if desired)
Topping
- 240 ml (1 cup) heavy cream
- 60 g (½ cup) powdered sugar
- 2 tbsp unsweetened cocoa powder (high-quality Dutch-processed)
- 10–12 ladyfingers (optional, for layering or garnish)
Instructions
- Preparing the Crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass for even pressure. Chill the crust while preparing the filling to help it set without becoming overly compacted.
- Making the Filling: Beat cream cheese and mascarpone until smooth and creamy, scraping down the bowl sides frequently. Gradually add granulated sugar to prevent graininess. Whisk in eggs one at a time, mixing just until incorporated to avoid incorporating excess air, which can cause cracks. Stir in brewed espresso, vanilla extract, and optional coffee liqueur. The batter should be thick yet pourable. If too loose, chill for 10 minutes to firm up.
- Baking: Pour the filling over the chilled crust. Place the springform pan inside a larger roasting pan half-filled with hot water to create a bain-marie (water bath). Bake in a preheated oven at 160°C (325°F) for 60 to 70 minutes until the edges are set but the center still jiggles slightly. After baking, turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking and ensure a creamy texture.
- Cooling and Topping: Remove from oven and cool to room temperature. Refrigerate for at least 6 hours or preferably overnight to allow flavors to develop and texture to set. Before serving, whip heavy cream with powdered sugar to soft peaks. Spread whipped cream evenly over the cheesecake, dust generously with cocoa powder, and optionally arrange ladyfingers around the edges. For an elegant touch, drizzle with espresso syrup.
Notes
- Use room temperature cheeses and eggs to avoid lumps in the filling.
- Do not overpack the crust to prevent a rock-hard base.
- Use a water bath during baking to avoid cracks and maintain smooth texture.
- Avoid overbaking to keep the cheesecake creamy.
- Allow sufficient chilling time for best slicing and flavor development.
- Substitute gluten-free crust options if needed, and consider dairy-free alternatives for a vegan version though texture will differ.
- Serving on chilled plates helps maintain clean slices.
Keywords: Tiramisu, Cheesecake, Italian Dessert, Espresso, Mascarpone, Coffee Liqueur, Cream Cheese, No Crack Cheesecake
