This recipe combines the rich, velvety texture of a classic cheesecake with the bold, coffee-soaked flavors of traditional tiramisu. The result is a dessert that’s not only visually stunning but also a delight to the taste buds. It’s perfect for any occasion, whether you’re hosting a fancy dinner party or simply want to treat yourself and your loved ones to something special.
One of the tweaks I made to this recipe, inspired by my aunt’s original creation, was to incorporate Oreos into the crust. The addition of instant espresso powder elevates the chocolatey base with a hint of coffee, which beautifully complements the layers of creamy cheesecake and espresso-dipped ladyfingers. Another personal touch is the whipped topping, made with a blend of heavy cream and white chocolate instant pudding. This adds an extra layer of flavor and a light, airy texture that balances the richness of the cheesecake.
The process of making this Tiramisu Cheesecake is both a labor of love and a rewarding experience. As you combine each layer, you’ll find that the kitchen fills with the enticing aroma of espresso and sweet cream. The patience required for the cheesecake to set is well worth it, as each bite offers a harmonious blend of flavors and textures that’s sure to impress your family and friends.
So, the next time you’re looking to wow your guests or simply indulge in a delightful dessert, give this Tiramisu Cheesecake a try. Trust me, it’s a crowd-pleaser that’s bound to become a favorite in your household, just as it did in mine.
Preparing the Tiramisu Cheesecake
Ingredients
- 24 Oreos (with the cream center)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon instant espresso powder
- 32 oz. cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 1.5 cups prepared espresso or very strong coffee
- 12 ladyfinger biscuits
- 8 oz. heavy whipping cream
- 4 oz. cream cheese, room temperature
- 1/2 cup milk
- 1 packet white chocolate instant pudding mix (or vanilla flavored)
- 1/4 cup cocoa powder
Directions
Preheat oven to 350°F. Line a 9″ springform pan with parchment paper.
In a food processor, pulse Oreos and instant espresso powder until finely ground. Add melted butter and pulse to combine. Firmly press the mixture into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
Lower the oven temperature to 320°F. Place a large roasting pan on the middle rack and fill with hot water to about 1″ depth. Close the oven door.
In a mixer, beat cream cheese, room temperature butter, and granulated sugar on low until smooth. Scrape the bowl as needed. Add eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract, 6 tablespoons of prepared espresso, and flour. Pour half of the cheesecake filling into the cooled crust.
Dip ladyfingers in the remaining espresso and arrange in a single layer over the filling. Pour the rest of the cheesecake filling over the ladyfingers and smooth the top.
Place the springform pan into a 10″ cake pan, then put this into the water bath. The water should reach halfway up the cake pan. Bake for 1 hour.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove the cheesecake, run a knife around the edge of the pan, and let it cool completely on the counter.
Refrigerate the cheesecake, uncovered, for at least 6 hours or overnight to set. Do not remove the springform pan.
For the whipped topping, beat heavy cream until stiff peaks form. In another bowl, mix cream cheese, milk, and instant pudding until smooth. Fold in the whipped cream until fully combined.
Remove the springform pan and transfer the cheesecake to a serving platter. Use a piping bag with a large tip (like Wilton 2A) to pipe large dots of the whipped topping onto the cheesecake. Dust with cocoa powder and keep chilled until ready to serve.
FAQs:
What can I use as a substitute for ladyfinger biscuits in this Tiramisu Cheesecake recipe?
If you can’t find ladyfinger biscuits, you can substitute them with sponge cake or pound cake cut into thin strips. Both options will soak up the espresso well and maintain the layered texture of the cheesecake.
How should I store the Tiramisu Cheesecake to keep it fresh?
To keep your Tiramisu Cheesecake fresh, store it in the refrigerator. It’s best to cover it loosely with plastic wrap or place it in an airtight container. This cheesecake will stay fresh for up to 5 days.
Can I make the Tiramisu Cheesecake ahead of time?
Yes, this Tiramisu Cheesecake can be made ahead of time. In fact, it needs to chill for at least 6 hours or overnight. Making it a day before serving allows the flavors to meld and improves the texture.
Is it possible to freeze the Tiramisu Cheesecake for later use?
Yes, you can freeze Tiramisu Cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
What adjustments should I make if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easy removal. Be sure to adjust the water bath setup to prevent water from seeping into the cheesecake. Wrapping the pan with aluminum foil can help create a seal.
Tiramisu Cheesecake
Ingredients
- 24 Oreos with the cream center
- 1 teaspoon instant espresso powder
- 6 tablespoons unsalted butter melted
- 32 oz. cream cheese room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 12 ladyfinger biscuits
- 1.5 cups prepared espresso or very strong coffee
- 8 oz. heavy whipping cream
- 4 oz. cream cheese room temperature
- 1/2 cup milk
- 1 packet white chocolate instant pudding mix or vanilla flavored
- 1/4 cup cocoa powder
Instructions
- Preheat your oven to 350°F and line a 9" springform pan with parchment paper.
- For the crust, combine Oreos and instant espresso powder in a food processor. Pulse until finely ground. Add melted butter and pulse until well mixed. Press the mixture firmly into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
- Lower the oven temperature to 320°F. Place a large roasting pan on the middle rack and fill it with hot water to about 1" depth. Close the oven door.
- In a mixer, beat the cream cheese, room temperature butter, and granulated sugar on low until smooth. Scrape the bowl as needed. Add eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract, 6 tablespoons of prepared espresso, and flour. Pour half of the cheesecake filling into the cooled crust.
- Dip the ladyfingers in the remaining espresso and arrange them in a single layer over the filling. Pour the rest of the cheesecake filling over the ladyfingers and smooth the top.
- Place the springform pan into a 10" cake pan, then put this into the water bath. The water should reach halfway up the cake pan. Bake for 1 hour.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove the cheesecake, run a knife around the edge of the pan, and let it cool completely on the counter.
- Refrigerate the cheesecake, uncovered, for at least 6 hours or overnight to set. Do not remove the springform pan.
- For the whipped topping, beat the heavy cream until stiff peaks form. In another bowl, mix the cream cheese, milk, and instant pudding until smooth. Fold in the whipped cream until fully combined.
- Remove the springform pan and transfer the cheesecake to a serving platter. Use a piping bag with a large tip (like Wilton 2A) to pipe large dots of the whipped topping onto the cheesecake. Dust with cocoa powder and keep chilled until ready to serve.
