Ultimate Tiramisu Cheesecake (Printable Version)
# What You'll Need:
→ Base
01 -
8 to 10 ladyfingers (savoiardi)
02 -
80 g unsalted butter, melted
03 -
2 tablespoons coffee-flavored liqueur (optional)
→ Filling
04 -
32 oz (907 g) cream cheese, softened
05 -
450 g mascarpone cheese (40% fat), room temperature
06 -
1 1/4 cups (250 g) granulated sugar
07 -
2 large eggs
08 -
1 large egg yolk
09 -
2/3 cup full-fat sour cream
10 -
1 teaspoon pure vanilla extract
11 -
4 teaspoons instant espresso powder
12 -
150 ml cooled strong coffee or espresso
→ Topping and Decoration
13 -
140 g dark chocolate (54–70% cocoa), shaved or grated
14 -
Cocoa powder for dusting
15 -
Chocolate-covered espresso beans (optional)
# Step-by-Step Directions:
01 -
Crush ladyfingers into fine crumbs, mix with melted butter and liqueur, then press into a 9-inch springform pan. Chill for 15 minutes.
02 -
Beat softened cream cheese and mascarpone until smooth. Gradually add sugar, eggs, sour cream, vanilla, and espresso powder. Mix until silky.
03 -
Dip extra ladyfingers in cooled coffee for 1-2 seconds per side. Place over crust, then pour half the filling over. Repeat layers if desired.
04 -
Bake at 160°C (320°F) for 40-45 minutes. Turn oven off and let cool inside with door ajar for 30 minutes. Refrigerate for 6 hours or overnight.
05 -
Dust top with cocoa powder, sprinkle with chocolate shavings, and garnish with espresso beans. Slice cold; serve at room temperature.
# Helpful Notes:
01 -
Ensure all dairy ingredients are at room temperature before mixing for the smoothest texture.
02 -
Avoid overmixing the batter to prevent air bubbles and cracks during baking.
03 -
Let each layer rest briefly before adding the next for defined structure.