Tiramisu Cheesecake
Tags: Dessert
Yield: 8
- 1 1/4 cup (167g) vanilla wafer crumbs
- 1/4 cup (56g) salted butter, melted
- 1 1/2 tbsp (20g) sugar
- 8 oz (226g) cream cheese, room temperature
- 16 oz (452) mascarpone cheese, room temperature
- 1/4 cup (52g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 2 tsp vanilla extract
- 12 ladyfingers
- 3 tbsp (45ml) warm water
- 2 tbsp (30ml) instant espresso powder
- 1 cup (240ml) Kahlua
- 12 ladyfingers
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
- 10 tbsp (73g) powdered sugar
- Cocoa, optional
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
- In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
- Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
- Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
- Spread the mascarpone cheese mixture evenly over the ladyfingers.
- Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
- When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
- Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
- Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
- Sprinkle a little cocoa over the top of the cheesecake, if desired.
- Refrigerate the cheesecake until ready to serve.
- * For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
- 1 cup hot water
- 4 tbsp instant espresso powder
- 4 tbsp sugar
