This showstopper solves a real problem: cheesecake is heavy and one-note; tiramisu is delicate and doesn't hold its shape on its own. Stack a firm cheesecake layer under a soft mascarpone ladyfinger layer, and each one fixes what the other lacks. Every bite tastes like both desserts, not just one. It's also a great make-ahead dessert as it needs several hours in the fridge, and the flavors only get better overnight.
This isn't a beginner recipe: you're managing three components with different textures and setting times. Rush any one of the stages, and you'll know it when you slice.
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Two classics in one
This is one of my favorite modern cheesecakes, or mash-up desserts, where I take two vintage and old-fashioned classics and turn them into one fantastic dessert.
It combines the best parts of a baked cheesecake and a creamy, no-bake tiramisu.
It uses real mascarpone and coffee-soaked ladyfingers for that perfect Italian flavor we all love. The cheesecake is simple and complements the stronger tiramisu flavors well. Together they're irresistible, as you'll realize when you take the first bite.
One of my favorite things is that it improves after chilling overnight. The flavors meld together, the texture becomes even creamier, and the slices come out beautifully.
Testing notes
Use full-fat cream cheese and mascarpone cheese: they have the richest texture and flavor, and are most trusted when it comes to creaminess and consistency of the cheesecake and the tiramisu cream.
Don't beat after adding the eggs to the cheesecake filling. You don't want to incorporate air, so the cheesecake is creamy and doesn't puff much during baking. So stir and incorporate well, but don't overbeat. If using an electric mixer, do so at the lowest speed just until mixed.
I don't use a water bath. I bake the cheesecake at a low oven temperature so it doesn't puff much and has a smaller chance of cracks happening. To further avoid cracks, run a smooth-bladed knife around the edges when you remove the cake from the turned-off oven.
The cheesecake layer is not too tall, as it's part of a larger dessert. When you add the tiramisu layer, you get a showstopper cheesecake.
Cool down gradually. Cheesecakes don't like sudden temperature changes, and this is key for creaminess and to avoid cracks. Let the baked cheesecake sit inside the turned-off oven as instructed, then cool completely at room temperature before covering the pan with plastic wrap and chilling for several hours in the fridge. This ensures the best texture.
Always remove the cold cheesecake from the pan, straight from the fridge. If softened, it will be too complicated to transfer it to the serving plate, and it will probably crack, or worse, break.
Use cold or cooled coffee for the soak. If you use it warm or hot, the ladyfingers will quickly start to break.
Steps to make tiramisu cheesecake
Use a round, springform cake pan to make removing the cheesecake a snap (pun intended).
Graham cracker crust
The ground graham crackers are mixed with the melted butter and brown sugar and then pressed into the springform pan.
Time saver: Make the crust one or two days before. It can be stored in the refrigerator in the pan, well wrapped, for up to three days.
Cheesecake layer
Ingredients should be at room temperature. This is important for them to integrate well together, helping with the creaminess and texture.
Electric mixer
If you use an electric or stand mixer, do so only for the cheese and sugar part, and at low speed. Don't beat the filling once you add the eggs; we don't want to incorporate air.
No need to beat
If the cheese mixture is softened and has no lumps, it's easy to use a whisk to mix it with the rest of the ingredients. Just stir until very well integrated.
Fill the pan
Pour the cheesecake mixture carefully on the prepared crust. For easier handling and transfer of the pan, fill it near the oven.
Baking
Bake until slightly jiggly in the center. The sides might be slightly puffed.
Let cool gradually according to instructions after you add the topping.
Tiramisu layer
Mascarpone cream
It's coffee-flavored, rich and smooth. It can be made ahead and kept refrigerated in the piping bag, or a covered bowl to prevent drying.
Ladyfinger layer
The key here is to very quickly (2-3 seconds) soak the biscuits, or they might start to disintegrate.
The coffee liqueur (Kahlua or Tia Maria are the most popular ones) is optional, and cuts a bit through the creaminess.
Assembly
The cheesecake must be cold when you start assembling the tiramisu layer.
Arrange the soaked biscuits, making sure they cover the cheesecake layer.
Then pipe or spoon the mascarpone mixture on top. If spooning, I like to create some texture with the back of the spoon or a spatula, not spread it flat.
Cocoa powder finish
Use a fine-mesh sifter to dust cocoa over the mascarpone topping. The amount is up to you, but remember it's unsweetened and astringent, so too much will make for a drier bite.
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Tiramisu Cheesecake (creamy, make-ahead dessert)
Ingredients
Crumb crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake layer:
- 1 pound cream cheese, at room temperature
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 1 tablespoon sour cream, at room temperature
- 1 teaspoon vanilla extract
Mascarpone cream topping:
- 16 ounces mascarpone cheese, cold
- 1 teaspoon espresso powder
- ¼ cup powdered sugar
- 1 ¼ cups heavy cream, cold
Coffee ladyfingers layer:
- 8 ladyfinger biscuits, savoiardi in Italian
- ½ cup prepared espresso coffee, cooled or cold
- 1 tablespoon coffee liqueur, optional
- unsweetened cocoa powder, for dusting
Instructions
Make the crust:
- Preheat the oven to 325°F (165°C).
- Mix 1 ½ cups graham cracker crumbs with 6 tablespoons unsalted butter, melted, until the texture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form an even base.
- Bake for 8-10 minutes. Remove and cool while preparing the filling. Leave the oven turned on.
Cheesecake layer:
- In a large bowl, beat 1 pound cream cheese, softened, until smooth.
- Add ½ cup granulated sugar and mix until fully incorporated. If using an electric mixer, do so until this step.
- Add 2 eggs one at a time, mixing well after each addition with a whisk or spatula instead of beating.
- Add 1 tablespoon sour cream and 1 teaspoon vanilla extract and mix to incorporate.
- Pour the cheesecake batter over the cooled crust.
- Bake for 35 to 40 minutes, until the edges are set but the center still jiggles. Turn off the oven, leave the door ajar (slightly open), and let the cheesecake cool inside for 30 minutes.
- Remove, cool completely on a wire rack, then refrigerate for at least 2 hours.
Mascarpone cream:
- In a bowl, beat 16 ounces mascarpone cheese, cold, until smooth and lump-free. Add 1 teaspoon espresso powder and ¼ cup powdered sugar, and mix in until it's a smooth, even-colored mixture.
- In a medium bowl, whip 1 ¼ cups heavy cream, cold, until medium-firm peaks.
- Gently fold the whipped cream into the mascarpone mixture with a spatula until incorporated.
- If using a piping bag, fill it now and refrigerate it. Or refrigerate the bowl with the cream if spooning it.
Assembly:
- Once the cheesecake is fully cold, continue with assembly.
- Combine ½ cup prepared espresso coffee and 1 tablespoon coffee liqueur, if using, in a shallow bowl that fits a ladyfinger.
- Dip 8 ladyfinger biscuits briefly (a second or two per side, or they might break) into the coffee soak, one at a time. Let excess drip. Arrange them over the chilled cheesecake layer, chopping some as needed to fit the round pan.
- Spread the mascarpone cream evenly over the ladyfingers using a spoon or piping bag.
- Refrigerate for at least 3 hours, or overnight, to fully set.
- Dust with unsweetened cocoa powder just before serving. Keep leftovers chilled and covered to prevent drying. Some of the cocoa might seep into the cream.
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