Description

Decadent Italian Tiramisu Cheesecake combines the creamy richness of classic cheesecake with the bold, bitter notes of espresso and the delicate sweetness of mascarpone. This 9-inch springform pan dessert features a buttery graham cracker crust, a smooth mascarpone-cream cheese filling infused with espresso and coffee liqueur, and a luscious whipped cream topping dusted with cocoa powder. Perfect for festive occasions or after-dinner indulgence, this tiramisu-inspired cheesecake offers balanced flavors, a silky texture, and elegant presentation.

Ingredients

Scale

Crust

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 for lighter crust)

Filling

680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
225 g (8 oz) mascarpone cheese (or whipped cream cheese as substitute)
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
2 tbsp Kahlua or coffee liqueur (optional)
1 tsp vanilla extract (optional almond extract for depth)

Topping

240 ml (1 cup) heavy cream
60 g (½ cup) powdered sugar
2 tbsp unsweetened Dutch-processed cocoa powder
10–12 ladyfingers (optional, for layering around edges)

Instructions

Preparing the Crust: Mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass to create an even crust. Chill the crust while you prepare the filling to help it set, but avoid overpacking to prevent a rock-hard crust after baking.
Making the Filling: Beat the cream cheese and mascarpone together until creamy, scraping down the sides of the bowl often for smoothness. Gradually add the granulated sugar to prevent graininess. Whisk in the eggs one at a time, mixing only until just incorporated to avoid overbeating, which can cause cracking. Stir in the strong brewed espresso, vanilla extract, and coffee liqueur to create a thick yet pourable batter. If the batter feels too loose, chill it in the refrigerator for 10 minutes to firm up slightly.
Baking: Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan and fill the outer pan halfway with hot water to create a water bath (bain-marie). This technique prevents sudden temperature changes that can crack the cheesecake. Bake in a preheated oven at 160°C (325°F) for 60 to 70 minutes, until the edges are set but the center still jiggles slightly when shaken. After baking, turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to cool gradually and avoid texture issues.
Cooling and Topping: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, to fully set. Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Dust generously with unsweetened cocoa powder using a fine mesh sieve, and optionally arrange ladyfingers around the edges for a traditional tiramisu touch. For added presentation, drizzle espresso syrup over the whipped cream.
Serving: Serve slices on chilled plates to help the cheesecake hold its shape better. Garnish with chocolate curls or a dusting of espresso powder for a bolder look. Pair with espresso, Vin Santo, sweet Marsala wine, or a cold nitro coffee for complementary bitterness and richness.

Notes

Always use room temperature cream cheese and eggs to avoid lumps in the batter.
Do not overbake; overbaking leads to dry, crumbly texture instead of creamy cheesecake.
Use a water bath to prevent cracking during baking.
Rest and chill the cheesecake adequately for best flavor and texture.
Substitute gluten-free cookie crumbs or almond flour for a gluten-free crust.
For a vegan version, use dairy-free cream cheese and coconut cream, though texture will differ.
To make it more Italian, line crust base with espresso-dipped ladyfingers under the filling.
Store cheesecake covered in the refrigerator for up to 5 days or freeze tightly for up to 2 months.
Avoid reheating cheesecake; serve chilled or at cool room temperature.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: tiramisu cheesecake, Italian dessert, espresso cheesecake, mascarpone cheesecake, creamy dessert, coffee-flavored dessert, baked cheesecake, holiday dessert