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Yield: One 9-inch (23 cm) cake | Servings: 10–12
Prep Time: 40 mins | Cook Time: 1 hr 10 mins | Chill Time: 8 hrs+
Equipment Needed:
• Stand mixer with paddle and whisk attachments
• 9-inch (23 cm) springform pan
• Mixing bowls (large, medium, small)
• Rubber spatula
• Fine mesh sieve
• Measuring cups and spoons
• Electric hand mixer (optional)
• Saucepan
• Offset spatula
• Pastry brush
• Baking sheet
• Roasting pan (for water bath)
• Parchment paper
• Plastic wrap
Ingredients:
For the Crust:
• 1 ½ cups graham cracker crumbs (or crushed ladyfingers)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
• 24 oz (675 g) cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 tbsp coffee liqueur (e.g., Kahlua)
• ½ cup strong brewed espresso (cooled)
For the Mascarpone Topping:
• 8 oz (225 g) mascarpone cheese
• ½ cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp coffee liqueur
To Assemble:
• 12–15 ladyfinger biscuits
• ½ cup espresso + 1 tbsp coffee liqueur (for soaking)
• Unsweetened cocoa powder (for dusting)
• Chocolate shavings (optional)
Instructions:
1. Prepare the Crust:
1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press evenly into the bottom of the springform pan.
4. Bake for 10 minutes, then cool completely.
2. Make the Cheesecake Batter:
1. In a stand mixer with the paddle, beat cream cheese until smooth (2–3 minutes).
2. Add sugar and mix until creamy.
3. Mix in sour cream, vanilla, flour, and coffee liqueur.
4. Add eggs one at a time, mixing well after each addition.
5. Pour in the cooled espresso and mix until combined.
3. Bake the Cheesecake:
1. Wrap the outside of the springform pan with foil (to protect from water bath leaks).
2. Pour the filling over the crust.
3. Place the pan in a large roasting pan and pour hot water halfway up the sides.
4. Bake for 60–70 minutes, until the center is slightly jiggly but edges are set.
5. Turn off the oven, crack the door, and let cool for 1 hour inside.
6. Remove from oven and refrigerate (covered) overnight or at least 8 hours.
4. Prepare Mascarpone Topping:
1. In a bowl, beat mascarpone, cream, powdered sugar, vanilla, and liqueur until soft peaks form.
2. Spread evenly over the chilled cheesecake using an offset spatula.
5. Assemble the Tiramisu Layer:
1. Quickly dip ladyfingers into espresso mixture (don’t soak) and arrange on top of the mascarpone layer.
2. Dust generously with cocoa powder.
3. Add chocolate shavings if desired.
Serving & Storage:
• Chill at least 1 hour after final assembly before slicing.
• Store covered in the refrigerator for up to 5 days.
• Best served cold with a dusting of fresh cocoa powder before serving.