This Tiramisù Cheesecake combines the classic Italian coffee-flavored dessert with the creamy richness of a traditional cheesecake, creating a luxurious treat that’s sure to impress at any gathering. With a crunchy chocolate biscuit base infused with coffee and coconut oil, layers of mascarpone and cream cheese filling enhanced with coffee liqueur, and a top layer of coffee-soaked savoiardi biscuits, this dessert is a symphony of flavors and textures that coffee and dessert lovers alike will adore.
Why You’ll Love This: If you’re a fan of both tiramisù and cheesecake, this recipe is a dream come true. It’s the perfect show-stopping dessert for when you have a bit of extra time to create something truly special. The combination of rich, creamy textures with the deep, aromatic flavors of coffee and liqueur makes each bite an indulgent experience.
Perfect Occasion: This Tiramisù Cheesecake is ideal for dinner parties, celebrations, or any occasion where you want to impress your guests with your culinary prowess. It’s also a fantastic choice for festive seasons and special events like anniversaries or birthdays, where a standout dessert is a must.
Decoration Tips: For an elegant presentation, dust the top of the cheesecake with a fine layer of cocoa powder before serving. You can also garnish with chocolate shavings or coffee beans for added texture and visual appeal. A few edible gold leaves can also make it even more luxurious.
Ingredients:
- For the Base:
- 250g chocolate biscuits
- 100g coconut oil, melted
- 2 tsp ground coffee
- For the Filling:
- 450g cream cheese
- 150g mascarpone
- 1 tbsp honey
- 1 tbsp vanilla paste
- 100ml coffee liqueur
- 1 espresso shot (add more if desired)
- 325g heavy cream
- For the Savoiardi Layer:
- 10 savoiardi biscuits (ladyfingers)
- Approximately 150ml coffee (about 3 coffee pods worth)
- 3 tsp sugar
- For the Topping:
- 100g mascarpone
- 110ml thickened cream
- 2 tbsp coffee liqueur
Instructions:
- Prepare the Base:
- Combine melted coconut oil with ground coffee.
- Process chocolate biscuits and the coconut oil mixture in a food processor until well crushed.
- Press firmly into the base of a 23cm (9 inch) springform pan lined with parchment.
- Chill in the refrigerator while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese, mascarpone, honey, and vanilla paste until smooth.
- Gradually add coffee liqueur and espresso, continuing to beat until fully incorporated.
- Add heavy cream and whip until soft peaks form, about 1-2 minutes.
- Prepare the Savoiardi Layer:
- Brew coffee and dissolve sugar in it while hot. Allow to cool slightly.
- Quickly dip each savoiardi biscuit into the coffee mixture, ensuring they are moistened but not soggy.
- Assemble the Cheesecake:
- Pour half the filling over the chilled base and smooth with a spatula.
- Layer the moistened savoiardi biscuits evenly over the filling.
- Top with the remaining filling and smooth the surface.
- Refrigerate for at least 4 hours, or overnight, to set.
- Prepare the Topping:
- Whip mascarpone, thickened cream, and coffee liqueur together until smooth and thick.
- Spread or pipe this mixture over the set cheesecake.
- Final Touches and Serving:
- Before serving, dust the top with cocoa powder.
- Slice and serve chilled for best flavor and texture.
Storage: Keep the cheesecake refrigerated and consume within 3-4 days for best results. Cover any cut sections with plastic wrap to keep it fresh.
Enjoy this decadent Tiramisù Cheesecake, a perfect blend of two beloved desserts that will elevate your next dinner party to new heights of culinary delight!
