I attempted to make Tiramisu Cheesecake before but the recipe I had just wasn’t a good one. The cheesecake filling didn’t have that classic coffee flavor that traditional Tiramisu has and with the two times I tried making it, neither time produced a cheesecake that firmed up. I was determined though. I had a tub of mascarpone cheese in my refrigerator that was quickly approaching its expiration date and I wanted to make something with it besides a traditional Tiramisu. So, I did a Google search for “desserts using mascarpone cheese” and what came up was nothing too exciting. Then I did a search for Tiramisu Cheesecake and came across a recipe that I decided to slightly tweak in hopes of finally making a cheesecake that sliced well and had the coffee flavor I am used to when it comes to Tiramisu.
I began by making the crust. In my food processor I processed about 20 ladyfingers into fine crumbs and then added in melted butter and Kahlua and processed it for a few more seconds to combine everything. I then transferred the mixture to a 9-inch springform pan and pressed it into the bottom and up the sides of the pan. I baked it on a baking sheet in a 350 F preheated oven for 6 minutes and let it cool on a wire rack while I made the cheesecake filling.
One thing I like about making cheesecakes is that it is a one-bowl dessert. Which means it’s quick and there’s not a lot of clean-up afterwards. In a large bowl I beat cream cheese, mascarpone cheese, flour and salt with a hand mixer on medium speed until it was combined and smooth. I then added in sugar, Kahlua, vanilla extract and espresso granules. Finally, I added 4 eggs, one at a time, and beat everything until it was just combined.
I then poured the cheesecake filling into the cooled crust and placed it on a baking sheet and baked at 325 F for about an hour.
After letting it cool completely on a wire rack, I refrigerated it overnight. Unfortunately, it did end up with a small crack in it.
Using a fine mesh sieve, I dusted the top of the cheesecake with cocoa powder. I then carefully removed the ring from the pan.
I made a small batch of whipped cream which I used as a “glue” to place ladyfingers I cut in half around the cheesecake. I used 13 ladyfingers.
I filled a piping bag fitted with a large star tip with the remaining whipped cream and pipped dollops of it around the cheesecake. I thought about dusting the top of the whipped cream with more cocoa powder, but I decided that what was already on the cheesecake was enough. I didn’t want the cheesecake to be overpowered by it.
And while the ladyfingers around the cheesecake gave it a pretty look, they were a bit of a pain when it came to slicing it. I ended up removing them as I sliced. And while the decorative ladyfingers may have been a bit of a fail the flavor wasn’t. It had the perfect amount of coffee flavor. If you want to reduce the coffee flavor in your cheesecake, I suggest omitting the instant espresso and/or reducing the amount of Kahlua you use in the cheesecake filling.
For the Crust:
6 tablespoons unsalted butter, melted
2 tablespoons coffee liqueur*
For the Cheesecake:
3 8oz. bricks cream cheese, at room temperature
8oz mascarpone cheese (1 cup)
2 tablespoons flour
1/4 teaspoon salt
4 tablespoons coffee liqueur*
1 tablespoon vanilla extract
2 teaspoons instant espresso**
4 large eggs, at room temperature
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoon confectioners’ sugar
13 ladyfingers, cut in half
*I used Kahlua
**I used Café Bustelo
Preheat the oven to 350 F.
To Make the Crust: In a food processor, process the ladyfingers into fine crumbs. Add in the melted butter and coffee liqueur until combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Place the pan on a baking sheet and bake in the preheated oven for 5-7 minutes. Cool on a wire rack while making the cheesecake filling and lower the oven temperature to 325 F.
For the Cheesecake: In a large bowl beat the cream cheese, mascarpone cheese, flour and salt with a hand mixer on medium speed until smooth. Add the sugar and continue to beat until incorporated. Add in the coffee liqueur, vanilla extract and espresso granules and beat until incorporated. Add the eggs 1 at a time, beating until just blended. Pour into the prepared crust.
Place the cheesecake on a baking sheet and bake in the oven for 50 – 60 minutes, until the sides of the cheesecake are set but the center is still jiggly.
Cool on a wire rack and then refrigerate overnight.
To decorate: Make whipped cream by beating together the whipping cream, vanilla extract and confectioners’ sugar until stiff peaks form.
Using a fine mesh sieve, dust the top of the cheesecake with the cocoa powder. Carefully remove the ring from the pan and using some of whipped cream place the halved ladyfingers around the cheesecake. Transfer the remaining whipped cream to a piping bag fitted with a large star tip and pipe dollops of the whipped cream around the cheesecake.
Refrigerate until ready to serve.
Recipe for Tiramisu Cheesecake filling slightly modified from Spruce Eats