Tiramisu Cheesecake

If you love Tiramisu and cheesecake, then look no further than this delicious Tiramisu
Cheesecake! A luscious treat that marries the delicious flavors of a cocoa cookie crust,
velvety no-bake mascarpone cheesecake and a layer of coffee soaked lady fingers. It is
topped with whipped cream and a lots of cocoa powder. This dessert is a must-try for
all Tiramisu lovers.

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PREP TIME RESTING TIME TOTAL TIME

30 mins 8 hrs 30 mins

COURSE CUISINE
Dessert American

SERVINGS
12 slices

EQUIPMENT
Stand Mixer
23 cm / 9-inch spring pan

INGREDIENTS
COOKIE CRUST
250 g graham cookies or Digestives cookies
2 tablespoon dutch processed unsweetened cocoa powder
75 g butter

CHEESECAKE FILLING
250 g strong coffee
1 tablespoon Amaretto optional
:
 600 g cream cheese
165 g mascarpone cheese
150 g powdered sugar
1 ½ teaspoon vanilla paste
360 g heavy cream (380 ml)
½ a pack of lady fingers

TOPPING
230 g heavy cream (250 ml)
2 tablespoon powdered sugar
½ teaspoon vanilla paste
dutch processed unsweetened cocoa powder for dusting

The US customary cup measurement serves as a rough estimate, as it can have

uncertainties, so for precise results, it's recommended to weigh your ingredients
using a digital scale in grams. Baking is both an art and a science, which most
often requires precision and accuracy.

INSTRUCTIONS
COOKIE CRUST
1. Start by brewing the coffee for the ladyfingers. Pour it into a shallow bowl and
optionally mix in Amaretto. While preparing the cheesecake let it cool down on the
kitchen counter.
250 g strong coffee, 1 tablespoon Amaretto

2. In a food processor, blend the graham cracker or digestive cookies and cocoa
powder until a fine sand-like texture. Melt the butter. Add the melted butter to the
food processor and blend it together with the blended cookies.
250 g graham cookies or Digestives cookies,
2 tablespoon dutch processed unsweetened cocoa powder, 75 g butter

3. In a 23 cm/ 9-inch springform add parchment paper. Add the cookie crumbs and
press the cookie crust down with the bottom of a glass, so it’s well packed
together and flattened out. Place it in the refrigerator while preparing the
cheesecake filling.

CHEESECAKE FILLING
1. With a hand mixer or in a stand mix using the paddle attachment, cream the cream
cheese for 1 minute on low speed.
600 g cream cheese
:
 2. Add the mascarpone, powdered sugar and vanilla paste and mix on medium/high
speed until smooth, about 1 minute. Scrape down the sides of the bowl and at low
speed let it mix until everything is combined, about 30 seconds.
165 g mascarpone cheese, 150 g powdered sugar, 1 ½ teaspoon vanilla paste

3. Scrape down the bowl again and add the heavy cream and whisk it until it can hold
a stiff peak.
360 g heavy cream

4. Add half of the cheesecake filling into the springfom and with an off-set spatula
even out the cheesecake filling.
5. Dip the lady fingers into the coffee once on each side. If they are coated more than
once, the lady fingers will hold too much coffee and there is a chance that coffee
can leak out from the cheesecake when it’s resting in the fridge.
½ a pack of lady fingers

6. Lay the lady fingers in straight lines. You’ll have to cut the lady fingers to fit the
cheesecake (see the photo above in the blog post). Then add the other half of the
cheesecake filling and with an off-set spatula even it out. Cover the springform
with cling film and place it in the refrigerator for a minimum of 8 hours.

DECORATION
1. Move the cheesecake to a serving dish. Whip together heavy cream, powdered
sugar and vanilla paste until stiff peaks. Add it on top of the cheesecake and place
it back in the refrigerator. Once ready to serve, dust it with cocoa powder.
230 g heavy cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla paste,
dutch processed unsweetened cocoa powder

2. TIP: For clean slices, place a sharp knife under hot water, dry it off and cut into the
cheesecake. Do so after each slice.

NOTES
NOTE: When using the paddle attachment when mixing the ingredient, you’ll get the
most creamy and delicious texture. If you don't have a paddle attachment then a whisk
attachment will work just as well.

NUTRITION
:
Carbohydrates: 36g Protein: 7g Fat: 48g
Saturated Fat: 29g Polyunsaturated Fat: 2g Monounsaturated Fat: 11g
Trans Fat: 0.2g Cholesterol: 134mg Sodium: 357mg
Potassium: 175mg Fiber: 1g Sugar: 23g
Vitamin A: 1745IU Vitamin C: 0.3mg Calcium: 120mg
Iron: 1mg

KEYWORD
cheesecake, no-bake cheesecake, tiramisu

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