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BAKED TIRAMISU CHEESECAKE

This cheesecake is smooth, creamy, and delicious, with a chocolate crust. It consists of layers of ladyfingers soaked in coffee, topped with a creamy mixture of coffee-flavored mascarpone cheese and cocoa powder.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 1 day
Course Dessert
Cuisine American
Servings 8 persons

Ingredients
  

Chocolate crust:

  • 85 g unsalted butter, melted
  • 455 g chocolate crème cookies

Cheesecake filling:

  • 325 g granulated sugar
  • ½ tbsp. salt
  • 680 g full-fat cream cheese, room temperature
  • 226 g good quality mascarpone (e.g., Galbani), room temperature
  • 4 large eggs, room temperature
  • 120 g cup heavy cream
  • 240 g cup sour cream
  • 1 tbsp. cornstarch

Assembly:

  • ½ cup strong coffee (make black coffee however you like, but make it stronger)
  • 12 ladyfinger biscuits

Coffee mascarpone cream:

  • 2-4 tbsp. granulated sugar
  • 113 g good quality mascarpone cheese, cold
  • 1 tbsp. instant coffee + 1 tbsp. water
  • 240 g heavy whipping cream, chilled

Decoration:

  • 2 tbsp. cocoa powder to dust

Instructions
 

Chocolate crust:

  • Preheat your oven to 350F (conventional setting).
  • To prevent sticking, butter the bottom of a 10-inch springform pan that is 3 inches high.
  • In a food processor, grind chocolate cream cookies until they form a fine crumb, then mix with melted butter. Press the mixture firmly into the pan to create a crust, then bake it for 7-8 minutes until it firms up.

Cheesecake filling:

  • Adjust the oven temperature to 320F for a conventional oven.
  • In a stand mixer, add cream cheese, mascarpone cheese, sugar ,vanilla, and salt to the bowl. Use the paddle attachment to beat the mixture for 2-3 minutes at medium-low speed until it's creamy, scraping the sides of the bowl to ensure everything combines evenly.
  • In a separate bowl, lightly whisk your eggs. To prevent an airy and spongy texture, avoid overbeating. Gradually add the eggs to the batter, mixing at low speed until just combined.
  • Blend in the cream, sour cream, and sifted corn starch at low speed, continuously scraping the sides of the bowl to maintain a smooth mixture.

Assembly & baking:

  • Seal your pan tightly with aluminum foil on the outside, ensuring it is secure. Pour half of the batter into the crust and gently shake to spread it evenly. Lightly tap the pan on the counter a few times to remove any air bubbles.
  • With a quick dip on each side, soak the ladyfingers in coffee, not letting them hold the liquid. Layer them in the cheesecake pan, placing them as close as possible, and cut some into smaller pieces to fill any gaps.
  • Add the remaining cheesecake batter, filling the pan to just under the brim, and gently shake and tap again.
  • Put a large tray in your oven and add 1-2 inches of boiling water. Set the springform pan in the water and bake for approximately 80 minutes. Refrain from opening the oven before 75 minutes have elapsed.
  • When done, the cheesecake should have firm edgesand a jiggly center. Remove it from the oven and cool at room temperature for15 minutes.
  • Use a butter knife to gently run between the cheesecake and the pan's walls. Continue to cool for 2-3 hours at room temperature, then place it in the fridge to chill overnight without a cover.

Coffee mascarpone cream:

  • The following day, combine mascarpone, sugar, and coffee in a bowl, whisking until smooth. Gradually add heavy cream and whisk at low speed until the mixture reaches stiff peaks.

Decoration & serving:

  • Carefully remove the chilled cheesecake from the pan and transfer it to a serving stand.
    Spread a thin layer of coffee mascarpone cream evenly on top of the cheesecake.
    Use the remaining cream in a piping bag to create a decorative pattern on the cheesecake, then delicately dust it with cocoa powder.

Notes

  • To ensure the batter fits perfectly, use a 10-inch pan that is 3 inches tall. Alternatively, if using a 9" pan, make sure it is also 3" tall to avoid having leftover batter. Fill the pan nearly to the top to prevent cheesecake overflow during baking, which should be done low and slow in a water bath for optimal results.
  • When preparing the ladyfingers, don't oversoak them; a quick dip in the cheesecake batter is sufficient. This allows them to absorb just enough moisture before baking.
  • For additional tips and detailed instructions, refer to the blog post accompanying this recipe. It provides insights that can enhance your cheesecake-making experience.