Every now and then, a dessert comes along that’s so indulgent, so over-the-top delicious, it deserves its own fan club. This tiramisu cheesecake with chocolate espresso cream is that dessert. Combining the creamy richness of cheesecake with the bold flavors of tiramisu and a hint of chocolate espresso cream, it’s a showstopper that’ll have everyone begging for seconds.
Why This Recipe Works
- The combination of creamy cheesecake and tiramisu flavors creates a dessert that’s both familiar and excitingly new.
- Chocolate espresso cream adds a rich, deep flavor that complements the lightness of the mascarpone.
- Using ladyfingers as the base adds texture and soaks up the coffee and liqueur mixture perfectly.
- The recipe is designed to be made ahead, making it perfect for entertaining.
- It’s a visually stunning dessert that’s surprisingly easy to make.
Ingredients
- 1 1/2 cups crushed ladyfingers
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup mascarpone cheese
- 1/4 cup coffee liqueur
- 1 cup strong brewed coffee, cooled
- 1/2 cup chocolate espresso cream
- 1 tbsp cocoa powder, for dusting
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Base
Start by preheating your oven to 350°F. Mix the crushed ladyfingers with melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then let it cool while you prepare the filling. This step ensures your cheesecake has a firm, flavorful base that won’t get soggy.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Fold in the mascarpone cheese until just combined. This mixture should be creamy and free of lumps. Pour it over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
Bake the cheesecake at 350°F for 45-50 minutes, or until the center is almost set but still slightly wobbly. Turn off the oven and leave the door slightly ajar for about an hour to let the cheesecake cool gradually. This prevents cracking and ensures a creamy texture.
Step 4: Add the Tiramisu Layers
Once the cheesecake is cooled, mix the coffee liqueur with the brewed coffee. Brush this mixture over the top of the cheesecake, allowing it to soak in slightly. Then, spread the chocolate espresso cream over the top, creating a smooth layer. Chill the cheesecake for at least 4 hours, or overnight, to set.
Step 5: Final Touches
Before serving, dust the top of the cheesecake with cocoa powder for a classic tiramisu finish. Use a knife dipped in hot water to slice the cheesecake cleanly. Serve each slice with a dollop of whipped cream or a drizzle of chocolate sauce if desired.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smooth, lump-free batter. When baking the cheesecake, avoid opening the oven door too often, as sudden temperature changes can cause cracking. If you’re short on time, you can speed up the cooling process by placing the cheesecake in the fridge after the initial oven cooling, but for the creamiest texture, slow cooling is best. For an extra boozy kick, increase the amount of coffee liqueur in the coffee mixture. And finally, for a cleaner cut, wipe your knife between slices.
Recipe Variations
- For a non-alcoholic version, omit the coffee liqueur and use extra strong coffee or espresso instead.
- Try using different types of liqueurs, such as amaretto or hazelnut, for a unique flavor twist.
- Add a layer of chocolate ganache under the chocolate espresso cream for even more chocolatey goodness.
- Incorporate crushed chocolate-covered espresso beans into the crust for added texture and flavor.
- For a lighter version, substitute half of the cream cheese with Greek yogurt, though the texture will be slightly less creamy.
Frequently Asked Questions
Can I make this recipe without espresso?
Absolutely! While espresso adds a deep, rich flavor, you can substitute it with strong brewed coffee. The flavor will be slightly different but still delicious. If you’re using instant coffee, dissolve 2 tablespoons in 1 cup of hot water for a similar intensity.
How long can I store the cheesecake?
This cheesecake can be stored in the refrigerator for up to 5 days. Make sure it’s covered tightly to prevent it from absorbing other flavors. It can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate wafer cookies make excellent substitutes for ladyfingers. Just be sure to adjust the amount of melted butter accordingly to achieve the right consistency for pressing into the pan.
Summary
This tiramisu cheesecake with chocolate espresso cream is the ultimate dessert for coffee and cheesecake lovers. It’s rich, creamy, and packed with flavor, making it perfect for special occasions or whenever you need a decadent treat.
