Description
Creamy Tiramisu Cheesecake blends Italian dessert traditions with rich chocolate espresso notes. Delicate layers of mascarpone, coffee-soaked ladyfingers, and silky chocolate cream promise pure indulgence for dessert enthusiasts.
Ingredients
Scale
Base Ingredients:
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
Cheesecake Filling Ingredients:
- 2 (8-ounce) packages cream cheese, softened
- 1.5 cups mascarpone cheese
- 3 large eggs
- 0.75 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons strong brewed coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- 1 cup heavy cream
Chocolate Espresso Cream Topping:
- 1 cup heavy cream
- 0.5 cup semi-sweet chocolate chips
- 1 tablespoon espresso powder (or strong brewed coffee)
- 1 tablespoon powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
- Craft a robust graham cracker foundation by blending crumbs with melted butter until uniformly moistened. Press the mixture firmly into a 9-inch springform pan’s base, creating a compact layer. Refrigerate to set while preparing subsequent components.
- Whip cream cheese and mascarpone in a spacious mixing bowl until achieving a silky, homogeneous texture. Gradually incorporate sugar and vanilla, maintaining smooth consistency. Integrate eggs individually, gently mixing at low speed after each addition to prevent overbeating. Infuse coffee and optional coffee liqueur, stirring until perfectly harmonized.
- Calibrate oven to 325°F (160°C). Transfer cheesecake mixture onto prepared crust, ensuring even distribution. Position springform pan within a larger water-filled container to create a protective baking environment. Bake approximately 50-60 minutes until center remains slightly tremulous but edges appear set. Deactivate oven, partially open door, and allow cheesecake to gradually cool for one hour. Refrigerate minimum 4 hours or overnight for optimal texture.
- Warm cream in a compact saucepan over medium heat until gentle simmer emerges. Remove from thermal source, then fold in chocolate chips, espresso powder, and vanilla. Stir meticulously until achieving glossy, uniform consistency. Allow to reach ambient temperature, then refrigerate approximately one hour until thickened.
- After complete chilling, generously spread chocolate espresso cream across cheesecake’s surface. Optionally enhance presentation by delicately dusting cocoa powder or additional espresso powder for sophisticated visual appeal.
Notes
- Ensure cream cheese and mascarpone are at room temperature for smooth, lump-free mixing.
- Use high-quality espresso powder and coffee liqueur to enhance the rich, complex flavor profile.
- Prevent cracks by avoiding overmixing eggs and using a water bath during baking.
- Substitute graham crackers with gluten-free cookies for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg