Description
Heavenly Italian tiramisu meets classic cheesecake in this dreamy dessert fusion. Rich mascarpone, espresso-soaked ladyfingers, and creamy cheesecake layers combine for an indulgent treat that wows guests and satisfies serious dessert cravings.
Ingredients
Scale
Main Ingredients:
- 2 8-ounce (226 grams) packages cream cheese, softened
- 1 cup (240 milliliters) heavy whipping cream
- 3 large eggs
- ½ cup (120 milliliters) strong brewed espresso, cooled
Sweeteners and Flavorings:
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (30 milliliters) coffee liqueur
- 1 teaspoon (5 milliliters) vanilla extract
Crust and Topping:
- 1 ½ cups (180 grams) ladyfinger cookies, crushed
- ¼ cup (60 grams) unsalted butter, melted
- 2 tablespoons (15 grams) cocoa powder, for dusting
Instructions
- Prepare the springform pan by lining the bottom with parchment paper and lightly greasing the sides to ensure easy removal of the cheesecake.
- Create the crust by combining the ingredients and pressing the mixture firmly into the pan’s base, establishing a solid foundation for the dessert.
- Bake the crust for approximately 10 minutes, allowing it to set and develop a light golden color, then remove and let cool completely.
- In a mixing bowl, gently blend cream cheese, mascarpone, and sugar until smooth, taking care to avoid overmixing which can compromise the texture.
- Whip the heavy cream with powdered sugar and vanilla extract until it forms stiff, voluminous peaks that hold their shape.
- Delicately fold the whipped cream into the cheese mixture, creating a light and airy filling with a luxurious consistency.
- Prepare the coffee-Kahlua mixture by dissolving espresso powder in warm water, then incorporating Kahlua for an intense flavor profile.
- Quickly dip each ladyfinger into the coffee-Kahlua liquid, ensuring they are moistened but not soggy, and arrange them in a single layer over the cooled crust.
- Carefully spread the mascarpone filling over the ladyfingers, creating an even and smooth surface.
- Refrigerate the cheesecake for 5-6 hours or overnight, allowing the flavors to meld and the dessert to set completely.
- Whip additional heavy cream with remaining Kahlua and powdered sugar until stiff peaks form for the topping.
- Gently remove the cheesecake from the springform pan, smoothing the sides if needed for a polished appearance.
- Generously top the cheesecake with the Kahlua whipped cream, creating elegant swirls or peaks.
- Finish by dusting the surface with cocoa powder for a classic tiramisu-inspired presentation.
- Keep refrigerated until ready to serve, allowing guests to enjoy this decadent dessert chilled.
Notes
- Cool the cheesecake completely before adding the Kahlua whipped cream topping to prevent melting and maintain a clean, professional appearance.
- Layer ladyfingers strategically to create a uniform base that absorbs the espresso and Kahlua mixture evenly, enhancing the dessert’s rich coffee flavor.
- Chill the cheesecake overnight for optimal texture and flavor development.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg