Description

Decadent Italian Tiramisu Cheesecake masterfully blends the creamy richness of American cheesecake with the classic flavors of Italian tiramisu. Featuring a buttery graham cracker crust, a luscious filling made from full-fat cream cheese and mascarpone, strong espresso, and a delicate coffee liqueur kick, this dessert is baked in a moist water bath to achieve a perfectly smooth and crack-free texture. Topped with whipped cream and dusted with cocoa powder, optionally layered with ladyfingers, it’s a sophisticated yet approachable treat ideal for special occasions or elegant after-dinner indulgence.

Ingredients

Scale

Crust

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits or ladyfingers for closer tiramisu flavor)
100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil for lighter crust)

Filling

680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
225 g (8 oz) mascarpone cheese (substitute with whipped cream cheese if unavailable)
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (instant espresso powder dissolved in hot water as substitute)
2 tbsp Kahlua or coffee liqueur (optional)
1 tsp vanilla extract (or almond extract for added depth)

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 layer around edges)

Instructions

Prepare the Crust: Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass to compact it. Chill the crust in the refrigerator while preparing the filling to set it without overpacking, which can cause hardness after baking.
Make the Filling: Beat cream cheese and mascarpone together until smooth and creamy, scraping down bowl sides regularly. Gradually add granulated sugar, mixing to avoid a grainy texture. Add eggs one at a time, whisking gently just until incorporated to prevent overbeating, which can introduce air and cause cracks. Stir in the strong espresso, vanilla extract, and optional coffee liqueur until the batter is thick yet pourable. If too loose, chill for 10 minutes to firm.
Bake with a Water Bath: Pour the cheesecake filling into the prepared crust. Place the springform pan inside a larger roasting pan and fill the roasting pan halfway with hot water to create a bain-marie. Bake in a preheated oven at 160°C (325°F) for 60–70 minutes until the edges are set but the center gently jiggles when nudged. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking and allow gradual cooling.
Cooling and Topping: Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 6 hours, ideally overnight, to fully set. Before serving, whip heavy cream with powdered sugar to soft peaks and spread evenly over the top. Dust generously with cocoa powder and arrange ladyfingers around the edges if desired. For a dramatic finish, drizzle espresso syrup over the whipped cream topping.

Notes

Ensure cream cheese and eggs are at room temperature for smooth batter and better emulsification.
Do not overpack the crust; it can become excessively hard once baked.
Use a water bath to prevent cracks by moderating oven temperature and moisture.
Avoid overbeating eggs to minimize air incorporation which leads to cracks.
Chill the cheesecake thoroughly before cutting for clean slices.
Mascarpone adds authentic flavor and texture; substitute blends work but slightly alter the result.
The optional coffee liqueur enhances depth but can be omitted for a non-alcoholic version.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: tiramisu cheesecake, Italian dessert, creamy cheesecake, espresso cheesecake, mascarpone dessert, baked cheesecake, coffee liqueur dessert