Decadent Creamy Coffee Tiramisu (Printable)
Luscious coffee-infused tiramisu cheesecake with mascarpone, creamy filling and crunchy cookie crust.
# What You'll Need:
→ Crust
01 - 8.8 ounces ladyfinger biscuits (savoiardi)
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder
→ Cheesecake Filling
04 - 18 ounces cream cheese, softened
05 - 8.8 ounces mascarpone cheese
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup strong brewed espresso, cooled
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons all-purpose flour
11 - Pinch of salt
→ Coffee Soak
12 - 1/3 cup hot espresso
13 - 2 tablespoons coffee liqueur (optional)
14 - 2 tablespoons granulated sugar
→ Topping
15 - 1 cup heavy cream
16 - 3 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - Unsweetened cocoa powder, for dusting
19 - Dark chocolate shavings (optional)
# How To Make:
01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch (23 cm) springform pan.
02 - Pulse ladyfinger biscuits in a food processor to fine crumbs. Combine with melted butter and instant espresso powder, mixing until all crumbs are moistened. Press mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then cool completely.
03 - Stir hot espresso, sugar, and coffee liqueur together until the sugar dissolves. Set aside to cool.
04 - With an electric mixer, beat cream cheese, mascarpone cheese, and granulated sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in brewed espresso, vanilla extract, flour, and a pinch of salt, blending until just combined.
05 - Brush or drizzle half the cooled coffee soak over the baked crust.
06 - Pour the cheesecake filling evenly over the soaked crust. Gently tap the pan on the counter to release air bubbles.
07 - Place the springform pan into a water bath. Bake for 60 minutes, or until the center is just set and slightly wobbly. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
08 - Remove from the oven and bring to room temperature. Refrigerate uncovered for at least 4 hours, or ideally overnight, to fully chill and set.
09 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10 - Run a knife around the edge, release cheesecake from the pan. Optionally brush or drizzle the remaining coffee soak over the top. Spread whipped cream across the top, dust generously with cocoa powder, and garnish with dark chocolate shavings if desired. Slice and serve chilled.
# Expert Tips:
01 -
- The cheesecake comes out incredibly creamy, with layers of rich espresso weaving through every bite—it really feels like a restaurant secret.
- The cookie crust stays firm and flavorful under the filling, making slicing and serving an absolute breeze for gatherings.
02 -
- Once, I skipped cooling the espresso before adding to the filling, and my cheesecake never set—patience with temperatures is essential.
- Gently tapping the pan before baking brought all the tiny air bubbles out, saving my slices from tunnels and cracks.
03 -
- Beating cream cheese and mascarpone together slowly prevents over-aeration which can cause a soggy cake.
- Adding a little more espresso powder to the crust transforms each bite into a proper coffee lover’s dream.