Description
A creamy, coffee infused baked tiramisu cheesecake with layers of espresso soaked ladyfingers and a velvety mascarpone cheesecake filling.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 8 ounces mascarpone cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup strong espresso or coffee
- 10 to 12 ladyfingers
- 1 1/2 cups crushed ladyfingers or graham crackers
- 4 tablespoons melted butter
- Cocoa powder for dusting
Instructions
- Preheat oven to 325°F and prepare a water bath.
- Beat cream cheese, mascarpone, and sugar until smooth.
- Add sour cream and vanilla, then mix in eggs gently.
- Combine crust crumbs with melted butter and press into a greased springform pan.
- Pour half the cheesecake batter over the crust.
- Dunk ladyfingers into espresso and layer them over the batter.
- Top with the remaining cheesecake batter.
- Bake in the water bath for 60 to 70 minutes until the center slightly jiggles.
- Cool slowly, then chill for at least 4 hours.
- Dust with cocoa powder before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Do not overmix after adding eggs to keep texture creamy.
- A water bath helps prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: tiramisu cheesecake, baked tiramisu, mascarpone cheesecake, coffee cheesecake