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The fully cooled cheesecake rests on a wire rack on the white marble cooktop. A hand grates semisweet chocolate over the top, creating a delicate dusting of garnish before serving.

Tiramisu Cheesecake Recipe

Indulge in this rich and creamy coffee-flavored cheesecake with a buttery ladyfinger crust, topped with grated chocolate. Perfect for coffee and dessert lovers alike!
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Prep Time 25 minutes
Cook Time 40 minutes
Additional Time 3 hours 50 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 528 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Grater

Ingredients
  

Crust:

  • 1 12 ounce package ladyfingers
  • ¼ cup unsalted butter melted
  • 2 tablespoons coffee-flavored liqueur

Filling:

  • 3 8 ounce packages cream cheese, softened
  • 1 8 ounce container mascarpone cheese, softened
  • 1 cup white sugar
  • 2 tablespoons coffee-flavored liqueur
  • ¼ cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon heavy cream or more as needed (Optional)
  • ¼ ounce semisweet chocolate

Instructions
 

  • Preheat oven to 350°F (175°C). Place a pan of water on the lowest oven rack.
  • Crush ladyfingers into fine crumbs and mix with melted butter and coffee liqueur. Press into the bottom of a springform pan to form the crust.
    A springform pan sits on the white marble cooktop as crushed ladyfingers are mixed with melted butter and coffee-flavored liqueur in a mixing bowl. The mixture is pressed into the pan, forming a smooth crust.
  • Beat cream cheese, mascarpone, and sugar until smooth. Add coffee liqueur, flour, and eggs. If batter is too thick, mix in heavy cream. Pour over crust.
    A mixing bowl on the white marble cooktop holds cream cheese, mascarpone, and sugar being beaten until smooth. Nearby, small bowls of coffee liqueur, flour, and eggs are ready to be added to the mixture, which is prepared for pouring into the pan.
  • Bake for 40-45 minutes until just set. Turn off oven, leave door open, and cool cheesecake on the center rack for 20 minutes.
    A springform pan is placed in a water bath inside an oven, with gentle steam rising. The cheesecake filling appears set but slightly jiggly in the center as it bakes.
  • Remove cheesecake and cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours or overnight.
  • Before serving, grate semisweet chocolate over the top for garnish.
    The fully cooled cheesecake rests on a wire rack on the white marble cooktop. A hand grates semisweet chocolate over the top, creating a delicate dusting of garnish before serving.