Description
Tiramisu Cheesecake
Ingredients:
For the crust:
1 1/2 cups crushed ladyfingers or graham crackers
1/4 cup unsalted butter, melted
2 tablespoons sugar
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup strong brewed espresso, cooled
1 teaspoon instant coffee powder
1/2 teaspoon cinnamon
For the topping:
1 cup whipped cream
2 tablespoons cocoa powder
Instructions:
Preheat oven to 325°F (165°C). In a bowl, mix crushed ladyfingers, melted butter, and sugar. Press the mixture into the bottom of a greased springform pan and bake for 8 minutes. Let cool.
In a large bowl, beat cream cheese, sugar, and sour cream until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract. In a separate bowl, combine espresso, instant coffee powder, and cinnamon. Pour half of the cheesecake mixture over the crust. Drizzle half of the espresso mixture over it and swirl gently. Repeat with the remaining cheesecake batter and espresso mixture.
Bake for 45-50 minutes or until the center is just set. Let cool completely, then refrigerate for at least 4 hours. Before serving, spread whipped cream on top and dust with cocoa powder. Slice and enjoy!
Step-by-Step Guide
Follow these detailed steps for a perfect Tiramisu Cheesecake. First, ensure all filling ingredients are at room temperature for a smooth, lump-free batter. When making the crust, press the crumb mixture firmly and evenly into the pan using the bottom of a glass. For the filling, beat the cream cheese and sugar on medium-low speed to avoid incorporating too much air, which can cause cracks. When adding the espresso swirl, use a thin knife or skewer and make just a few figure-eight motions—over-mixing will muddy the distinct layers. The cheesecake is done when the edges are set but the center still has a slight, 2-inch wobble.
Serving Suggestions
Serve each chilled slice with a light dusting of extra cocoa powder or chocolate shavings. For a true tiramisu experience, accompany it with a small cup of freshly brewed espresso or a shot of coffee liqueur. Garnish individual plates with a few chocolate-covered coffee beans or a delicate mint sprig for a touch of color. This rich dessert pairs beautifully with a sweet dessert wine like Moscato d’Asti or a simple glass of cold milk.
How-to Summary
To summarize: create a baked crust from crushed ladyfingers, butter, and sugar. Prepare a creamy cheesecake batter, then layer it in the pan with a cinnamon-espresso mixture, swirling gently. Bake until just set, cool completely, then chill. Finish with a layer of whipped cream and a dusting of cocoa powder before serving.
Frequently Asked Questions
Can I make this without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular 9-inch cake pan lined with parchment paper slings. Serving may be less neat.
How can I prevent cracks in my cheesecake?
Avoid over-beating the batter and do not open the oven door during baking. Let the cheesecake cool gradually in the turned-off oven with the door slightly ajar for an hour.
Can I use regular coffee instead of espresso?
Yes, but use strongly brewed coffee to ensure the flavor is robust enough to stand out against the rich cheesecake.
How long does it keep in the fridge?
Properly covered, the cheesecake will stay fresh for up to 5 days. Add the whipped cream topping just before serving for best results.
Can I freeze Tiramisu Cheesecake?
Yes, you can freeze it (without the whipped cream topping) for up to 2 months. Thaw overnight in the refrigerator before adding the topping and serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Over-baking, which causes dryness and cracks. The center should still jiggle slightly.
- Swirling the espresso mixture too vigorously, which blends it completely instead of creating a marbled effect.
- Not letting the cheesecake chill for the full recommended time, resulting in a slice that doesn’t hold its shape.
- Dusting with cocoa powder too far in advance, as it can become damp and blotchy.
Conclusion
This Tiramisu Cheesecake masterfully combines the creamy, tangy delight of classic cheesecake with the sophisticated coffee and cocoa notes of tiramisu. By following the detailed guide and avoiding common pitfalls, you can create an impressive, restaurant-quality dessert that is sure to become a requested favorite. The key lies in the careful balance of flavors and textures, from the crisp crust to the velvety, marbled filling. Enjoy the process and the delicious results!