Ingredients

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits or ladyfingers)

100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil)

680 g (24 oz) full-fat cream cheese, room temperature

225 g (8 oz) mascarpone cheese (substitute whipped cream cheese if unavailable)

200 g (1 cup) granulated sugar

4 large eggs, room temperature

120 ml (½ cup) strong brewed espresso (or dissolved instant espresso powder)

2 tbsp Kahlua or coffee liqueur (optional)

240 ml (1 cup) heavy cream, for topping

2 tbsp unsweetened cocoa powder, high-quality Dutch-processed

60 g (½ cup) powdered sugar, for whipped topping

1 tsp vanilla extract (or almond extract)

10–12 ladyfingers (optional layer)

Instructions

Step 1: Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill while preparing the filling.

Step 2: Beat cream cheese and mascarpone together until smooth and creamy, scraping the bowl sides often. Gradually add sugar to avoid graininess.

Step 3: Whisk in eggs one at a time, mixing just until incorporated—avoid overbeating to prevent cracks.

Step 4: Stir in espresso, vanilla extract, and coffee liqueur. The batter should be thick but pourable; chill for 10 minutes if too loose.

Step 5: Pour filling over the chilled crust. Optionally arrange ladyfingers dipped briefly in espresso around the edges for a traditional tiramisu texture.

Step 6: Place the springform pan inside a larger roasting pan filled halfway with hot water (bain-marie). Bake at 160°C (325°F) for 60–70 minutes until edges are set and the center jiggles slightly.

Step 7: Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

Step 8: Remove from oven and cool completely before refrigerating for at least 6 hours or overnight.

Step 9: Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake and dust with cocoa powder.

Step 10: Garnish as desired and serve chilled for the best flavor and texture.

Tips & Variations

Use room temperature cheese to avoid lumps in the batter.

For a gluten-free crust, substitute almond flour or gluten-free cookie crumbs for graham crackers.

Line the base with ladyfingers dipped in espresso for a more authentic tiramisu feel.

Reduce sugar slightly if you prefer a less sweet crust and filling.

Try almond extract instead of vanilla for added depth.

For a vegan version, use dairy-free cream cheese and coconut cream, though texture will be softer.

FAQs

Can I make tiramisu cheesecake ahead of time?

Yes, making it ahead is highly recommended. The flavors deepen and the texture sets beautifully after resting overnight in the fridge, making it a perfect make-ahead dessert.

Why use a water bath when baking cheesecake?

The water bath helps regulate the oven temperature, preventing sudden heat spikes that can cause cracks and dry out the cheesecake. It ensures an even, creamy texture.