Tiramisu Cheesecake Recipe
A luscious tiramisu cheesecake featuring a crunchy biscuit base, layers of coffee-soaked sponge fingers, and a creamy mascarpone filling topped with whipped cream and cocoa powder. Perfectly combines traditional tiramisu flavors with a rich cheesecake texture for an indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Biscuit Base
- 200 g digestives
- 90 g unsalted butter or baking spread (melted)
Sponge Fingers
- 200 g sponge fingers
- 1 tbsp instant strong coffee
- 75 ml coffee liqueur (e.g., Kahlua or Tia Maria)
- 200-300 ml boiling water
Cheesecake Filling
- 500 g mascarpone
- 75 g icing sugar
- 1 tsp vanilla bean extract
- 75 ml coffee liqueur
- 300 ml double cream
Topping
- 300 ml double cream
- 2 tbsp icing sugar
- 2 tsp vanilla bean extract
- 1-2 tbsp cocoa powder
Instructions
- Prepare Biscuit Base: Blitz the digestives to fine crumbs using a food processor or crush them in a bowl until fine. Mix the melted butter in until the mixture resembles wet sand. Press this mixture firmly into the base of an 8-inch (20 cm) springform cake tin to form a compact base.
- Make Coffee Soak: Dissolve one tablespoon of instant strong coffee in 200-300 ml boiling water, then stir in 75 ml coffee liqueur. Allow this mixture to cool completely before use.
- Make Cheesecake Filling: In a clean bowl, combine 500 g mascarpone, 75 g icing sugar, 1 tsp vanilla bean extract, and 75 ml coffee liqueur. Whip the ingredients together until smooth and well blended. Then add 300 ml double cream and whip again until the mixture thickens to a creamy consistency. Alternatively, whip the cream separately and fold it into the mascarpone mixture gently.
- Assemble First Layer: Spread half of the cheesecake filling evenly over the biscuit base, smoothing the surface with a spatula.
- Add Sponge Fingers Layer: Quickly dip each sponge finger into the cooled coffee mixture, ensuring they are soaked but not soggy. Lay the soaked sponge fingers gently over the cheesecake filling layer to form an even layer.
- Complete Cheesecake Layer: Spread the remaining cheesecake filling evenly over the sponge finger layer and smooth the top.
- Chill to Set: Cover the cake tin and refrigerate for 5-6 hours or preferably overnight to allow the cheesecake to set properly.
- Prepare Topping: Whip 300 ml double cream with 2 tbsp icing sugar and 2 tsp vanilla bean extract until soft peaks form. Remove the cake carefully from the springform tin and pipe or spread the whipped cream over the top.
- Finish and Serve: Dust the whipped cream topping with 1-2 tbsp cocoa powder for the classic tiramisu touch. Serve chilled and enjoy.
Notes
- This tiramisu cheesecake keeps well in the fridge for 3+ days.
- Strong instant coffee is recommended for soaking sponge fingers but can be substituted with any coffee of choice.
- Kahlua or Tia Maria are preferred coffee liqueurs but can be replaced with dissolved coffee for a non-alcoholic version.
- The recipe uses an 8-inch (20 cm) springform cake tin for the best shape and ease of removal.
- A round piping tip was used for decorating the whipped cream topping, but you can decorate as preferred.
Find it online: https://marthatasty.com/tiramisu-cheesecake-recipe/
