Baked Tiramisu Cheesecake

There is something unforgettable about the moment your fork sinks into a slice of Baked Tiramisu Cheesecake. The creamy layers melt slowly, the gentle touch of coffee whispers through each bite, and the cocoa adds a soft, velvety finish. This dessert feels luxurious and cozy at the same time which makes every slice a quiet little celebration. Trust me, you are going to love this one because it brings together the best parts of tiramisu and cheesecake in every bite.

Behind the Recipe

While preparing this cheesecake, I was reminded of evenings when a classic tiramisu felt a little too light and a traditional cheesecake felt a little too heavy. This recipe was born right between those moments. It combines the creamy elegance of cheesecake with the comforting richness of coffee soaked flavors. It is the kind of dessert you make when you want something special but still familiar, something that makes everyone at the table fall silent for a moment.

Recipe Origin or Trivia

Before we move on, it is fun to remember how tiramisu became beloved around the world. This Italian dessert gained popularity in the 1960s, known for its coffee soaked ladyfingers and mascarpone cream. Cheesecake, on the other hand, has roots that go back centuries. Blending the two creates a harmonious twist that holds onto the creamy charm of mascarpone while embracing the structure of a classic baked cheesecake. It is like the best of two cultures meeting on your plate.

Why You’ll Love Baked Tiramisu Cheesecake

Let us walk through what makes this dessert so irresistible.

Versatile: You can serve it chilled, freshly sliced, or even frozen for a firmer texture.
Budget-Friendly: Uses common baking ingredients with just a few special touches.
Quick and Easy: The steps are simple which makes the recipe smooth to follow.
Customizable: Adjust the strength of the coffee or add chocolate for deeper flavor.
Crowd-Pleasing: Guests always light up when they see tiramisu and cheesecake come together.
Make-Ahead Friendly: Perfect to chill overnight which deepens the flavors.
Great for Leftovers: Keeps beautifully for days and tastes even better on day two.

Chef’s Pro Tips for Perfect Results

Before you tie your apron, here are a few helpful insights.

1. Bring your cream cheese and mascarpone to room temperature for a perfectly smooth batter.
2. Do not overmix after adding the eggs which keeps the texture creamy.
3. Use strong espresso for deeper flavor.
4. Wrap your pan in foil and bake in a water bath to prevent cracking.
5. Let the cheesecake cool slowly for the silkiest texture.

Kitchen Tools You’ll Need

You do not need many tools, just the essentials to guide you through the process.

Springform Pan: Helps release the cheesecake cleanly.
Mixing Bowls: For combining ingredients smoothly.
Electric Mixer: Ensures the cream cheese mixture becomes silky.
Rubber Spatula: Helps fold ingredients without overmixing.
Baking Dish: For creating the water bath.
Measuring Cups and Spoons: For accurate results every time.

Ingredients in Baked Tiramisu Cheesecake

Each ingredient plays its own melody in building those creamy layers and deep tiramisu flavors.

1. Cream Cheese: 16 ounces (450 g), softened creates the rich and creamy base.
2. Mascarpone Cheese: 8 ounces (225 g) brings traditional tiramisu flavor and silky texture.
3. Granulated Sugar: 3/4 cup adds sweetness and balances the espresso.
4. Eggs: 3 large bind the batter and create a smooth texture.
5. Sour Cream: 1/2 cup adds tang and helps the cheesecake stay moist.
6. Vanilla Extract: 1 teaspoon adds sweetness and warmth.
7. Espresso or Strong Coffee: 1/4 cup brings the signature tiramisu flavor.
8. Ladyfingers: 10 to 12 pieces form a classic tiramisu inspired layer inside the cheesecake.
9. Cocoa Powder: for dusting adds a soft, velvety finish.
10. Butter: 4 tablespoons, melted helps the crust hold together.
11. Crushed Ladyfingers or Graham Crackers: 1 and 1/2 cups create a sturdy crust.

Ingredient Substitutions

Here are a few helpful options in case you need flexibility.

Cream Cheese: Use Neufchatel for a lighter texture.
Mascarpone: Substitute with cream cheese for a more traditional cheesecake flavor.
Sugar: Replace with light brown sugar for a caramel like depth.
Crust: Use chocolate cookies instead of ladyfingers.

Ingredient Spotlight

Mascarpone Cheese: This creamy Italian cheese creates the signature tiramisu flavor and keeps the texture smooth.
Espresso: Strong coffee brings depth, aroma, and that unmistakable tiramisu character.

Instructions for Making Baked Tiramisu Cheesecake

Now let us bring everything together step by step, almost like we are baking side by side.

1. Preheat Your Equipment: Set your oven to 325 degrees Fahrenheit and prepare your water bath by placing a larger baking dish on the lower rack.
2. Combine Ingredients: Beat the cream cheese, mascarpone, and sugar until smooth. Add the sour cream and vanilla, then mix in the eggs gently.
3. Prepare Your Cooking Vessel: Grease a springform pan, press the ladyfinger or graham cracker crust into the bottom, and wrap the outside with foil.
4. Assemble the Dish: Pour half the batter over the crust, layer soaked ladyfingers dipped lightly in espresso, then add the remaining batter.
5. Cook to Perfection: Place the pan in the water bath and bake for about 60 to 70 minutes until the center jiggles slightly.
6. Finishing Touches: Let it cool slowly, then dust with cocoa powder.
7. Serve and Enjoy: Chill for at least 4 hours, slice gently, and savor every creamy bite. It is worth every moment.

Texture & Flavor Secrets

This cheesecake blends the softness of mascarpone with the dense creaminess of traditional cheesecake. The espresso soaked ladyfingers create beautiful, flavorful pockets that echo classic tiramisu. Every bite tastes velvety, smooth, and perfectly balanced between sweet, creamy, and coffee rich.

Cooking Tips & Tricks

Here are a few gentle reminders that keep everything smooth and delicious.

• Press the crust firmly so it stays stable.
• Avoid overbaking which keeps the center creamy.
• Use fresh espresso for the best flavor.
• Let the cheesecake cool fully to avoid cracks.

What to Avoid

To protect your masterpiece, try to avoid these common issues.

• Do not open the oven early or the cheesecake may sink.
• Avoid overmixing after adding eggs which can create air pockets.
• Do not skip the water bath because it helps prevent cracking.

Nutrition Facts

Servings: 12
Calories per serving: 380
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: About 6 hours including cooling and chilling

Make-Ahead and Storage Tips

This cheesecake is perfect for preparing ahead. You can bake it the day before and chill it overnight which enhances the flavor. Store slices tightly wrapped in the refrigerator for up to four days. You can also freeze individual slices for up to one month.

How to Serve Baked Tiramisu Cheesecake

Serve it cold with a dusting of cocoa powder, a sprinkle of shaved chocolate, or a drizzle of coffee syrup. A dollop of whipped cream adds a lovely touch.

Creative Leftover Transformations

Leftovers taste even better the next day, but if you want to repurpose them, crumble slices into parfaits, layer them with whipped cream, or turn them into cheesecake truffles.

Additional Tips

Use room temperature ingredients, measure carefully, and let the cheesecake chill fully for the smoothest, creamiest texture.

Make It a Showstopper

Dust generously with cocoa powder, add chocolate curls, or decorate the edges with piped whipped cream. Present it on a cake stand for an elegant finish.

Variations to Try

1. Add a swirl of chocolate ganache inside the batter.
2. Use chocolate crust instead of ladyfingers for deeper flavor.
3. Add a hint of cinnamon for warmth.
4. Fold in mini chocolate chips for extra richness.
5. Add a light coffee liqueur extract for stronger flavor without alcohol.

FAQ’s

Q1: Can I make this without a water bath?
A1: Yes, but a water bath helps prevent cracks.

Q2: Can I freeze the whole cheesecake?
A2: Yes, wrap tightly and freeze up to one month.

Q3: Can I use instant coffee?
A3: Yes, but make it strong for the best flavor.

Q4: Why did my cheesecake crack?
A4: It may have overbaked or cooled too quickly.

Q5: Can I use only cream cheese?
A5: Yes, but it will lose the tiramisu character.

Q6: Can I skip the ladyfinger layer?
A6: Yes, the cheesecake will still be delicious.

Q7: Can I make this gluten free?
A7: Use gluten free cookies or ladyfingers.

Q8: Can I make mini versions?
A8: Yes, bake in muffin tins for about 20 minutes.

Q9: Can I use Greek yogurt instead of sour cream?
A9: Yes, but the texture may be slightly firmer.

Q10: How do I get clean slices?
A10: Use a warm knife and wipe between cuts.

Conclusion

This Baked Tiramisu Cheesecake blends everything we love about creamy cheesecake and classic tiramisu into one decadent dessert. It is rich, silky, coffee kissed, and truly worth every bite. Once you slice into it, you will understand why this recipe becomes a favorite in every kitchen.

Print