This tiramisu cheesecake has a ladyfinger crumb crust, a rich cream cheese, mascarpone, and espresso filling, and a light dusting of chocolate.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
528 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
Step 2
Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
Step 3
Refrigerate for at least 3 hours, or overnight.
Step 4
Make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
Step 5
Make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
Step 6
Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 more minutes.
Step 7
When ready to serve, grate semisweet chocolate over the top. Run the tip of a table knife around the edges of the pan, then unlatch and remove the sides. Gently slide cheesecake off the pan base and onto a serving plate.
