Description
This Chocolate Tiramisu Cheesecake combines the creamy richness of cheesecake with the bold flavors of chocolate and espresso-soaked ladyfingers. It’s the perfect indulgent dessert for any special occasion!
Ingredients
Scale
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs (or crushed chocolate cookies)
- ¼ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup melted dark chocolate
For the Tiramisu Layer:
- 12–14 ladyfingers
- ½ cup brewed espresso or strong coffee, cooled
- 2 tbsp coffee liqueur (optional)
For the Mascarpone Topping:
- 8 oz (225g) mascarpone cheese
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For Garnish:
- Cocoa powder, for dusting
- Chocolate shavings or curls
Instructions
-
Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- Mix chocolate cookie crumbs, melted butter, and sugar. Press into the bottom of a greased 9-inch springform pan.
- Bake for 8 minutes, then set aside to cool.
-
Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Mix in sour cream, vanilla, and melted chocolate until fully combined.
-
Assemble the Tiramisu Layer:
- Dip each ladyfinger briefly in espresso (mixed with coffee liqueur, if using) and arrange them in a single layer over the crust.
- Pour the cheesecake filling over the ladyfingers and smooth the top.
-
Bake the Cheesecake:
- Wrap the springform pan with foil and place it in a water bath.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
-
Prepare the Mascarpone Topping:
- Beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
- Spread over the cooled cheesecake.
-
Chill & Garnish:
- Refrigerate for at least 4 hours (preferably overnight).
- Dust with cocoa powder and top with chocolate shavings before serving.
Notes
- Let the cheesecake cool slowly to prevent cracks.
- Use high-quality espresso for the best flavor.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes |
- Cook Time: 50 minutes | Chilling time: 4+ hours
Nutrition
- Calories: 450 kcal
- Sugar: 25g
- Fat: 30g
- Carbohydrates: 37 g
- Protein: 7g