Tiramisu Cheesecake
The recipe is what happens when tiramisu and cheesecake combine and you get the best of both. It's such a mouthwatering dessert and easy to make too.
Servings: 10
Equipment
- Food Processor or Blender
Ingredients
For the Crust:
- 24 Oreo cookies
- ¼ Cup salted butter melted
- 1 Teaspoon espresso powder
For the Cheesecake Batter:
- 16 Ounces cream cheese at room temperature
- 8 Ounces mascarpone cheese at room temperature
- 14 Ounces sweetened condensed milk
- ¼ Cup sour cream
- 2 Cups heavy whipping cream very cold
For the Ladyfingers:
- 3½ Ounces ladyfingers half of a 7-Ounce package
- ¾ Cup coffee strong brewed
For Dusting:
- 1 or 2 Tablespoons cocoa powder
- ½ Teaspoon espresso powder
Instructions
Make the Crust:
- To a food processor or blender, add the chocolate sandwich cookies, melted butter and espresso powder.
- Pulse until cookies are crushed and the mixture is well combined.
- Press the cookie mixture into the bottom of a 9-inch springform pan to form the crust. Place the crust in the fridge or freezer while preparing the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese, mascarpone cheese, sour cream and sweetened condensed milk together until smooth and creamy.
- Whip the heavy whipping cream for 2 minutes or until thickened. Beat it into the cream cheese mixture to finish the cheesecake batter.
- Pour half of the cheesecake batter over the prepared crust.
Add the Ladyfingers:
- Quickly dip the ladyfingers into the strong coffee. Don’t let the cookies sit in the coffee.
- Arrange them in a single layer on top of the cheesecake batter.
- Pour the remaining cheesecake batter over the ladyfingers and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 to 8 hours or preferably overnight to set.
Finish and Serve:
- Before serving, dust the top of the cheesecake with cocoa powder and espresso powder.
- Release the cheesecake from the springform pan and slice to serve.
Notes
Use very cold cream: There’s no need to whip the heavy cream in a separate bowl. As long as it's cold and you work quickly, you can add the cream directly into the cream cheese mixture and it will whip up into a beautiful texture without having to dirty another bowl.
Don't overwhip the cream: It will take 2 or 3 minutes to form stiff peaks. Any more than that and it will start to turn into butter!
Don't soak the ladyfingers: A quick dip is all they need. Leaving them in too long will make them soggy and affect the texture of the cheesecake.
Chilling time is important: Allow the cheesecake to chill for the full recommended time. This cheesecake is soft and creamy but that means it needs time to set. Be patient and let it chill for at least 6 hours or (better still) overnight.
Don't overwhip the cream: It will take 2 or 3 minutes to form stiff peaks. Any more than that and it will start to turn into butter!
Don't soak the ladyfingers: A quick dip is all they need. Leaving them in too long will make them soggy and affect the texture of the cheesecake.
Chilling time is important: Allow the cheesecake to chill for the full recommended time. This cheesecake is soft and creamy but that means it needs time to set. Be patient and let it chill for at least 6 hours or (better still) overnight.
Nutrition
Calories: 776kcal | Carbohydrates: 54g | Protein: 12g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 383mg | Potassium: 376mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1966IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 4mg
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