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Baked Tiramisu Cheesecake

Decadent Baked Tiramisu Cheesecake for Effortless Holiday Joy

This Baked Tiramisu Cheesecake combines rich flavors and creamy textures, making it the perfect holiday dessert.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed chocolate cookies Substitute with gluten-free chocolate cookies for a gluten-free option.
  • 1/2 cups unsalted butter Can use coconut oil for a dairy-free alternative.
For the Filling
  • 16 oz cream cheese Make sure it's softened for easy mixing.
  • 16 oz mascarpone cheese Look for fresh mascarpone to avoid added stabilizers.
  • 3/4 cups granulated sugar Can replace with coconut sugar for a lower glycemic index alternative.
  • 4 large eggs Fresh eggs yield the best results.
  • 1 cups fresh espresso or strong brewed coffee Use decaffeinated coffee for a caffeine-free version.
For Layering
  • 24 pieces ladyfingers Use gluten-free ladyfingers or sponge cake for a gluten-free version.
For the Topping
  • 1 cups heavy whipping cream Whip until stiff peaks form; use coconut cream for a dairy-free topping.
  • 2 tablespoons confectioner’s sugar Can use honey or maple syrup for a less processed sweetener.
  • 2 tablespoons cocoa powder Dutch-processed cocoa adds a deeper flavor.

Equipment

  • 10-inch springform pan
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Roasting Pan

Method
 

Prepare the Cheesecake
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies with melted butter. Press firmly into the bottom of a 10" springform pan. Bake for 10 minutes until set, then cool completely.
  2. In a large bowl, beat cream cheese and mascarpone until smooth. Gradually add sugar, then mix in eggs one at a time, followed by brewed coffee until uniform.
  3. Prepare a shallow dish with brewed coffee. Quickly dip each ladyfinger into the coffee and layer half over the cooled chocolate crust.
  4. Pour half of the cheesecake filling over the ladyfingers, spread evenly. Add another layer of soaked ladyfingers, then top with the remaining cheesecake filling.
  5. Bake the cheesecake at 320°F (160°C) in a water bath for 75-85 minutes until the edges are set. The center should be slightly jiggly.
  6. Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes. Transfer to the fridge to chill for several hours or overnight.
  7. Whip heavy cream with confectioner’s sugar until stiff peaks form. Spread whipped cream over the cooled cheesecake, dust with cocoa powder.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Make-ahead tip: Prepare one day in advance for enhanced flavor melds.

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