Tiramisu Cheesecake

Elevate your dessert with this rich and decadent Tiramisu Cheesecake. It's a beautiful treat making it perfect for any holiday or celebration.

Course Dessert

Cuisine American, Italian

Keyword cheesecake, tiramisu

Prep Time 30

Cook Time 1

Chill 6

Total Time 7 30

Servings

Calories 595kcal

Ingredients

CRUST:

18 Oreo cookies
1 tbsp espresso powder
6 tbsp butter - melted - unsalted

FILLING:

18 ounces cream cheese
1 cup granulated sugar
2 tbsp butter softened – unsalted
2 large egg
¼ cup all-purpose flour
1 ½ tsp vanilla extract
10 ladyfingers
1 ½ cups espresso prepared - medium-strong - reserve 5-6 tbsp to use in the filling and use the rest for soaking the ladyfinger biscuits

WHIPPED CREAM TOPPING:

6 ounces heavy whipping cream
3 ounces cream cheese
½ cup milk
¼ cup cocoa powder

Instructions

Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment paper or generously grease it with butter.

CRUST

Grind the Oreo cookies into a fine powder and then add the espresso powder and melted butter to it and mix.
Press the mixture into the bottom of the springform pan making sure it is set perfectly and bake for 5 minutes.
Set aside and let it cool completely while you prepare the filling.

FILLING

Beat the cream cheese, butter, and sugar using an electric hand mixer on low speed until light and smooth.
Add eggs one at a time and mix till fully incorporated.
Add vanilla extract, 5-6 tbsp of prepared espresso, and flour, and again beat for a few minutes until combined well. Do not overmix.

TOPPING

Beat the whipping cream until you see stiff peaks.
In another bowl, beat cream cheese, milk, and cocoa powder until fully incorporated.
Gently fold the whipped cream into the cream cheese mixture until combined well.

ASSEMBLE

Layer half of the filling at the bottom of the prepared pan and smoothen it.
Dip the ladyfingers in the remaining espresso and arrange them in a single layer over the filling. Now layer the remaining half cheesecake filling over the ladyfingers and smoothen the top.

PREPARE

Pour the hot water into a large baking pan (about 1 inch deep) and place it in the oven.
Double-wrap the bottom of the springform pan with foil.
Insert into the water bath.
Reduce the temperature to 320 F. Bake the cheesecake for 1 hour and let it cool for almost an hour in the oven with a door slightly ajar.
Remove the cheesecake from the oven, run a knife around the edge of the spring pan, and let it cool completely.
At this point, the center of the cheesecake will be a little jiggly. Put the cheesecake in the refrigerator for 4-5 hours to set and firm up.

ASSEMBLE

Remove the pan and place the cheesecake on the counter.
Transfer the prepared whipped topping mixture into a piping bag with a large round tip nozzle and decorate the cheesecake on top.
Dust cocoa powder on top of the cheesecake and let it chill for some time in the refrigerator before serving.

Notes

The TIRAMISU CHEESECAKE stays fresh for 4-5 days in the fridge when stored properly in an airtight container.

You can also freeze this cheesecake for later use. Just place it in the freezer, without any topping until solid, then wrap it in the foil and put it in a heavy-duty freezer bag.

The cheesecake will stay fresh for up to 3 months.

Whenever you want to serve it, thaw it in the fridge overnight and decorate it with toppings.

You can use instant coffee powder if you don’t have espresso power on hand. However, the taste will be different than the espresso.

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