This Tiramisu Cheesecake with Speculoos Crust is the perfect marriage of two classic desserts—tiramisu and cheesecake. The crunchy, flavorful speculoos crust complements the light and airy cheesecake mousse, while layers of coffee-soaked ladyfingers add that unmistakable tiramisu touch. Topped with a smooth whipped cream or ganache, this indulgent dessert is sure to be a hit at any gathering. It’s the ultimate combination of creamy, crunchy, and coffee flavors all in one stunning cake.
Why You’ll Love This Recipe:
You’ll love this cheesecake tiramisu for its incredible fusion of flavors and textures. The rich speculoos crust pairs beautifully with the creamy cheesecake mousse, and the coffee-soaked ladyfingers add a delightful tiramisu layer. It’s a sophisticated yet approachable dessert that’s perfect for impressing guests or treating yourself to something special. The recipe is versatile, allowing you to add your own touches, and it's ideal for both casual and formal occasions.
Perfect Occasion:
This tiramisu cheesecake is perfect for any celebration or special event, from birthdays to dinner parties. It’s also great for holiday gatherings, offering a dessert that’s rich and impressive, yet not too heavy. If you’re a fan of both tiramisu and cheesecake, this dessert is the ultimate indulgence that combines the best of both worlds.
Decoration Tips:
For a polished finish, pipe whipped cream or ganache on top in a decorative pattern. Dust the top with cocoa powder to stay true to the tiramisu theme, or sprinkle some shaved dark chocolate for added elegance. You can also garnish with coffee beans or a drizzle of melted chocolate for an extra touch of decadence.
For the Speculoos Crust:
- 400g speculoos or biscuits of your choice
- 100g melted butter
- 60g cocoa butter
- Crush the biscuits until fine crumbs form. Mix in the melted butter and cocoa butter until the mixture holds together. Add extra butter if necessary to reach the right consistency.
- Press the mixture into the base and sides of a springform pan, ensuring it’s evenly spread. Set aside.
For the Cheesecake Mousse:
- 150g Philadelphia cream cheese
- 50g brown sugar
- 2.7g gelatin (about 1 leaf or 1 teaspoon of powdered gelatin)
- 190g heavy cream
- Hydrate the gelatin in cold water.
- In a heatproof bowl, place the cream cheese and brown sugar. Melt them gently over a double boiler (bain-marie) until smooth. Stir in the gelatin until fully dissolved.
- In a separate bowl, whip the heavy cream until stiff peaks form. Once the cream cheese mixture has cooled slightly, fold the whipped cream into it.
For the Ladyfinger Biscuit (Biscuit Cuillère):
- 40g egg yolks (about 2 yolks)
- 65g egg whites (about 2 whites)
- 30g sugar
- 30g flour
- 18g potato starch
- Preheat your oven to 180°C (350°F).
- Beat the egg whites until soft peaks form, then gradually add the sugar in three additions, continuing to beat until stiff peaks form.
- Gently fold in the egg yolks, followed by the sifted flour and potato starch. Mix carefully to avoid deflating the batter.
- Pipe two 20cm diameter circles of the mixture onto a lined baking sheet. Bake for about 10 minutes, or until lightly golden. Let cool.
Assembly:
- Press the speculoos crust firmly into the base and sides of your springform pan.
- Layer the cheesecake mousse on top of the crust, followed by one of the baked ladyfinger discs.
- Brush the biscuit with strong coffee to soak it. Repeat the layering with more mousse and the second biscuit, soaking it with coffee as well.
- Finish with a final layer of mousse and refrigerate for several hours (or overnight) to set.
- Before serving, pipe whipped cream or ganache on top for decoration. Optionally, dust with cocoa powder or shaved chocolate for a beautiful tiramisu look.
Enjoy your Tiramisu Cheesecake with Speculoos Crust—a luxurious fusion of two classic desserts, perfect for any special occasion!