Why Tiramisu + Cheesecake = Magic
Tiramisu and cheesecake each have devoted fans—and for good reason:
Tiramisu is light, creamy, coffee‑soaked, with a delicate texture from ladyfingers and mascarpone.
Cheesecake is dense, rich, and smooth with a tangy base of cream cheese.
Marrying them gives you a dessert that’s bold yet balanced: the density and richness of cheesecake tempered by coffee and ladyfinger layers, plus the ethereal touch of mascarpone & whipped cream. The result is creamy, coffee‑kissed, and indulgent.
The recipes below draw from versions like the one from Tasting Table (with ladyfingers + espresso soak)
Tasting Table
, and the classic hybrid cheesecake version on AllRecipes (cream cheese + mascarpone + ladyfinger base)
Allrecipes
, plus no‑bake adaptations
Sugar Geek Show
. You can choose whether to bake or go no‑bake, depending on your preference and oven.
What You’ll Need: Ingredients & Equipment
Below is a “master recipe” (for a 9‑inch springform pan) which you can scale or adapt.
Ingredients
Crust / Base
~200–250 g (≈ 7–9 oz) ladyfingers (Savoiardi), or ladyfinger crumb
~50–70 g (≈ ¼ to ⅓ cup) unsalted butter, melted
Optional: a tablespoon of coffee liqueur (Kahlúa or similar) or strong espresso to moisten base
Coffee Soak
~½ cup strong espresso or very strong brewed coffee, cooled
1–2 Tbsp coffee liqueur (optional, for adult version)
Cheesecake Filling
300–400 g cream cheese, softened
200–250 g mascarpone cheese, softened
1 cup (≈ 200 g) granulated sugar
1 teaspoon vanilla extract
2 Tbsp espresso powder (instant) dissolved in a few Tbsp hot water
2 large eggs
2 Tbsp all-purpose flour or cornstarch (to help stability)
½ cup heavy cream (or whipping cream)
Topping / Garnish
1 cup heavy cream, whipped (optional layer)
Cocoa powder, sifted
Chocolate shavings, grated chocolate, or finely chopped chocolate
Extra ladyfinger halves (optional on edges)
Equipment
9‑inch (or similar) springform pan
Parchment paper (bottom & maybe sides)
Mixing bowls
Electric mixer or stand mixer
Whisk
Spatula
Espresso maker or strong coffee
Sifter or fine mesh sieve (for cocoa dusting)
Knife or offset spatula
Aluminum foil (if baking in water bath)
Method: Step by Step
Below is a comprehensive sequence, with explanations and optional variations.
1. Prepare the Base / Crust
Preheat oven to about 350 °F (175 °C) if you plan to bake the cheesecake. (If doing no-bake, you may skip or reduce this heat step.)
Line the bottom of the springform pan with parchment paper. Optionally, line the sides too.
Crush the ladyfingers into crumbs — you can pulse in a food processor or place in a bag and roll.
Mix the crumbs with the melted butter (and coffee liqueur or a bit of strong espresso if using) until the mixture holds together when pressed.
Press this crumb mixture firmly into the bottom of the pan (and slightly up the sides if you like) to form a crust. Use the bottom of a glass or measuring cup for even compaction.
Chill the crust in the fridge (10–20 min) or bake it for 10 minutes and let cool — reserved crust gives sturdiness for baking.
2. Prepare Coffee Soak
In a small bowl, mix cooled espresso or strong coffee with the optional coffee liqueur. This mixture will be used to soak ladyfingers (if layering) or to flavor the filling.
3. Make the Cheesecake Filling
In a large bowl (or mixer bowl), beat cream cheese + mascarpone together until smooth and creamy, no lumps.
Add sugar and vanilla extract; continue beating until well combined.
Dissolve espresso powder in a few Tbsp hot water; let cool, then incorporate into the cheese mixture.
Add eggs one at a time, mixing gently after each to avoid overbeating (which can cause cracks).
Add flour or cornstarch (for binding) and heavy cream; mix at low speed until smooth.
Taste the batter; adjust coffee, sweetness, or vanilla as desired.
4. Optional: Insert Ladyfinger Layer
One way many tiramisu cheesecake recipes do it (as per Tasting Table) is to add a ladyfinger layer in the middle:
Dip individual ladyfingers briefly into the coffee soak (do not soak long — they’ll disintegrate).
Press a layer of these coffee-dipped ladyfingers gently over part of the cheesecake filling before adding the rest of the filling on top.
This gives a visual and textural nod to classic tiramisu.
Tasting Table
5. Pour & Bake (if baked version)
Pour the cheesecake batter over the crust (and ladyfinger layer, if used). Smooth the top with an offset spatula.
To prevent cracking, consider using a water bath: wrap the bottom of your springform pan in foil and place it in a larger pan with hot water reaching ~ halfway up the sides.
Bake for ~45–60 minutes, or until edges are set but center is still slightly jiggly (it will firm as it cools). Many recipes call for ~40 min for tiramisu cheesecake.
Allrecipes
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Food Network
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After baking, turn off heat and open oven door slightly; let cheesecake cool in the oven for 20 minutes before removing. This gradual cooling helps avoid cracks.
Once cooled to room temperature, refrigerate at least 4–6 hours or overnight, better yet overnight.
6. No-Bake Option (alternative method)
If you prefer a no-bake version, adapt as follows (similar to the no-bake approach in Sugar Geek’s tiramisu cheesecake)
Sugar Geek Show
:
Use crust (ladyfinger crumbs + butter) and chill (freeze) it.
Prepare the filling as above, but instead of baking, fold whipped cream (or stabilized whipped cream) into the filling for lighter texture.
Pour filling over crust.
Optionally, insert coffee-soaked ladyfingers layer.
Chill for several hours (4–8 hours) until firm.
7. Topping & Finish
Before serving, run a knife around the inside of the pan to loosen cheesecake, then release the springform ring.
Dust the top generously with cocoa powder using a fine sieve/cocoa-duster.
Add chocolate shavings or grated chocolate.
If you included a whipped cream layer, pipe or spread it before dusting.
For dramatic effect, place ladyfinger halves around the edges for decoration (press gently).
Let the cheesecake sit in the fridge for a while so the flavors meld.
Tips, Tricks & Troubleshooting
Problem Cause / Common Mistake Solution / Prevention
Crust too loose / falls apart Under-pressed crust or too little butter Use enough butter and press firmly
Cheesecake cracks Overmixed batter; too hot oven; sudden cooling Mix gently, use water bath, cool gradually
Center not setting Underbaked or too low baking temp Bake until edges set; test with slight jiggle
Batter too thin or runny Too much cream or liquid Reduce cream slightly; add more binding (flour)
Ladyfingers soggy / mushy Over-soaked in coffee Dip briefly; do not soak
Flavor too weak Not enough espresso/coffee lift Increase coffee intensity; adjust after tasting
Variations & Flavor Tweaks
Rum or Marsala infusion: Substitute or add to coffee soak with rum or Marsala instead of or in addition to coffee liqueur.
Chocolate swirl: Before baking, swirl a bit of melted chocolate or Nutella into the top layer for visual and flavor contrast.
Citrus twist: Add a teaspoon of orange zest to the filling for brightness (works well with coffee).
Layered approach: Create multiple thin layers of filling + ladyfingers + filling for a “layer cake” effect inside the cheesecake.
Cookie crust: Use crushed chocolate cookies (e.g. Oreos or chocolate graham crackers) instead of ladyfinger crumb for a stronger chocolate base.
Mini cheesecakes: Use muffin pans or small springform pans for individual tiramisu cheesecakes—great for portion control or party servings.
Serving & Presentation Ideas
Serve chilled—latte temperature of ~8–10 °C is ideal for flavor.
Garnish with cocoa powder, chocolate curls, chopped chocolate-espresso beans, or cocoa-dusted ladyfingers.
Present on a cake stand or clear glass platter to show layers.
Pair with a cup of espresso or cappuccino to echo the dessert’s coffee profile.
For formal occasions, plate slices with a drizzle of chocolate sauce or caramel and a dollop of whipped cream.
Timeline & Planning
Here’s a suggested schedule to manage time:
Time Task
Day before serving Prepare crust & chill; prepare filling; bake or assemble no-bake; cool; refrigerate overnight
On serving day Prepare coffee soak; insert ladyfinger layer (if not done); top with garnish (cocoa, chocolate)
~30 min before serving Remove from fridge, let sit 15 min, slice and serve
Approximate Yield & Nutrition (Estimate)
Serves ~10–12 slices (depending on thickness).
Calorie estimate per serving: 400–600 kcal (depending on richness, amount of mascarpone, sugar, crust) — tiramisu cheesecake recipes often yield rich, dense desserts.
giallozafferano.com
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Tasting Table
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Sample Full Printable Recipe (Concise Version)
Tiramisu Cheesecake
Yields: 10–12 servings
Prep Time: ~30 min
Bake / Chill Time: ~45–60 min bake (if baked) + ≥4–8 hrs chill
Ingredients
Crust
200–250 g ladyfingers (crumbled)
50–70 g butter, melted
Optional: 1 Tbsp coffee liqueur / espresso
Coffee Soak
½ cup strong espresso or coffee (cooled)
1–2 Tbsp coffee liqueur (optional)
Cheesecake Filling
300–400 g cream cheese, softened
200–250 g mascarpone, softened
1 cup sugar
1 tsp vanilla extract
2 Tbsp espresso powder (dissolved)
2 eggs
2 Tbsp flour or cornstarch
½ cup heavy cream
Topping / Garnish
Whipped cream (1 cup)
Cocoa powder, sifted
Chocolate shavings
Extra ladyfinger halves (optional)
Method
Prepare crust: Mix crumbs + butter (+ optional coffee), press into springform pan; chill or bake 10 min.
Coffee soak: Combine espresso + liqueur; set aside.
Make filling: Beat cream cheese + mascarpone, add sugar + vanilla, add espresso mix, eggs, flour, cream; mix until smooth.
Optional layer: Dip ladyfingers into coffee soak briefly, layer into batter.
Pour & bake (or no-bake): If baking, use water bath, bake ~45–60 min until edges set. Cool in oven, then refrigerate. If no-bake, fold whipped cream into filling and chill.
Top & garnish: Dust with cocoa, add whipped cream, chocolate, ladyfingers.
Serve chilled.
If you like, I can convert this into a metric version adapted to ingredients you can find in Morocco, or send you a step‑by‑step photo guide / printable card. Do you want me to format that for you now?
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